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April 29, 2013

Pottukadalai Chutney Recipe | Roasted Gram Dal Chutney Recipe For Paniyaram

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pottukadalai chutney
Pottukadalai chutney / Fried gram dal chutney ( roasted chana dal chutney) post was lying in my drafts for long time.As I dint prepare any new dishes, I thought of posting this simple and yummy chutney. My mom makes this chutney as a side dish for leftover dosa batter paniyaram.I think most of u would have seen this watery chutney ( thanni chutney) in road side hotels. After tasting this chutney in a Kai yeandhi bhavan (road side hotels), my mom started making this at home. It tastes great for paniyaram , dosa and idli. This chutney can be made using fried gram dal without coconut but my mom adds coconut for getting white color and togetherness & adds more water at the end to make it runny. Do add more number of chillies otherwise the chutney will be bland after adding water. Try this pottukadalai thanni chutney also called as Udacha kadalai chutney. U’ll like it for sure. For variations u can try adding fried gram dal alone or equal quantity of dal and coconut.Please adjust the quantity of water as u wish !

pottukadalai chutney plate

Pottukadalai chutney recipe

Pottukadalai chutney recipe Watery chutney using fried gram dal / Pottukadalai chutney - Road side hotel chutney
Cuisine: Indian
Category: Chutney
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes

1 cup - 200ml

  • Grated Coconut – 2 tbsp 
  • Fried gram dal / Pottukadalai – 1/2 cup
  • Green chillies – 4 – 5 nos ( adjust based on the size of chilli)
  • Garlic cloves - 3 nos
  • Tamarind – A small piece
  • Salt – As needed
  • Water – 1/2 cup for grinding + 1 cups for mixing ( adjust as needed)
To temper
  • Cooking oil – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves – few
  • Hing – A big pinch

  • Take all the ingredients and grind to a smooth paste adding 1/2 cup of water. Add 1 cup or more of water to make it watery and temper at the end. Check for taste.Serve with paniyaram , idli , dosa !
pottukadalai chutney tile

Enjoy with hot idli,paniyaram !
  • For variations,u can add little milk while grinding the chutney along with water to get white color.But adding milk will reduce the shelf life of keep it refrigerated.
  • Adjust the quantity of chillies as per your spice level.Generally my mom makes this chutney spicy.
  • Also reduce the quantity of coconut to 1 tbsp or use fried gram dal alone if u wish & make chutney.It also tastes good.
  • It tastes the best with hot idlis & paniyaram.

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VineelaSiva said...

My all time favourite chutney.

Unknown said...

looks to eat with idly and dosa..

Vimitha Durai said...

Its my go to chutney recipe when I am out of time

Unknown said...

Anytime among all chutneys..

Priya Satheesh said... tempting click:) Love this chutney..

Sona said...

Beautifully presented.. Nice chutney..

Raks said...

Looks very tempting, I love it, but sadly nobody else in family likes addition of pottukadlai

Asiya Omar said...

Looks great .

Malar Gandhi said...

Wow, beautiful presentation.

I even liked your other chutney recipe too...'karunaikizhangu' very interesting.

divya said...

mouthwatering and yummy chutney..

Priya Suresh said...

Love this chutney with anything, love that cute bucket.

Mahi said...

Nice chutney...My mom makes this chutney with only fried gram as she is a diabetic, we too enjoy it! :)
Your version is almost like coconut chutney! ;) Try adding a few shallots next time!

Chitra said...

sure will try adding shallots..:)for coconut chutney i add very little dal i used more. As u said , making this chutney with fried gram dal alone tastes good.I love it a lot.. But my hubby likes this way ;)