Pottukadalai Chutney Recipe | Udacha Kadalai Chutney | Putani Chutney with detailed photo and video recipe. An easy and simple multipurpose South Indian chutney recipe made with fried or roasted chana dal and coconut. It is an extension of the popular South Indian coconut chutney with added herbs and the richness of Pottukadalai. It is typically prepared for the myriad range of South Indian breakfast recipes but is ideal for Idli and dosa.
Pottukadalai Chutney Recipe | Udacha Kadalai Chutney | Putani Chutney with step-by-step photo and video recipe. Chutney recipes are popular across India but necessary in South Indian breakfast cuisine. Most of these are generally prepared with coconut, but adding another hero ingredient makes it special. One such easy and simple creamy and flavored chutney is Pottukadalai chutney known for its creamy and thin texture.
I have posted several chutney recipes in my blog, but this recipe Pottukadalai chutney recipe, or putani chutney is my personal favorite. I did not like it when my husband first prepared it for long back just after the marriage. In other words, I was used to pure coconut thick chutney and this was different. He argued that this is how it is served in hotels to reduce the coconut quantity usage and gain more profit. Well, I was not convinced initially, but the combination of roasted chana dal and coconut derives a creamier richer chutney. In addition, I was not used to the watery chutney but then the thin texture acts like sambar. Hence a single chutney is more than sufficient for Idli, Dosa, and Paniyaram, and no need for extra sambar.
Furthermore, I would like to add more tips, suggestions, and variants to the Pottukadalai chutney recipe. Firstly, the ratio of roasted chana dal and coconut used in this recipe is 1:1. This produces an ideal chutney but this can be altered. You may reduce it to 1:3 to have more coconut-flavored chutney. Secondly, I have used red chilies to get that red or orange color to the chutney. However, you can also add green chilies which would yield green color chutney. Lastly, in addition to roasted chana dal, you can also add peanuts with coconut. Adding peanuts can it more creamy and hence add it cautiously. Also, you need to add roasted peanuts as it may give a raw taste otherwise.
Finally, I request you to check my other related Chutney Recipes Collection with this post on the Pottukadalai chutney recipe. It mainly includes my other related recipes like Peanut Chutney Recipe 2 Ways, Schezwan Chutney Recipe, Pudina Chutney Recipe, Kothamalli Chutney Recipe, Instant Chutney Ready Mix Powder Travel Recipe – 3 Ways, Plastic Chutney Recipe, Onion Chutney Recipe, Coconut Chutney Recipe, Tomato Chutney Recipe, Bhindi Chutney Recipe. Further to these, I would also like to add some more related recipe categories like,
Video Recipe:
Recipe Card for Pottukadalai Chutney
Pottukadalai Chutney Recipe | Udacha Kadalai Chutney
Ingredients
!For Chutney:
- 2 tsp oil
- ½ tbsp chana dal
- ½ tbsp urad dal
- 2 cloves garlic
- 3 dried red chilli
- ½ cup roasted gram dal / putani
- ¼ cup coconut, grated
- small piece tamarind
- ½ tsp salt
- 1 cup water
!For tempering:
- 2 tsp oil
- 1 tsp mustard
- ½ tsp urad dal
- ¼ tsp hing
- 1 dried red chilli
- few curry leaves
Instructions
- Firstly, in a pan heat 2 tsp oil. add ½ tbsp chana dal, ½ tbsp urad dal, 2 cloves garlic and roast until the dal turns golden brown.
- Add 3 dried red chilli, and ½ cup roasted gram dal, and roast until the putani turns golden and crunchy.
- Further add ¼ cup coconut, and a small piece of tamarind, and saute for a minute.
- Cool completely, and transfer to the mixer jar.
- Add ½ tsp salt and grind to a fine powder without adding water.
- Now add 1 cup water and grind to a smooth paste. Add more water to adjust the consistency of the chutney.
- To prepare the tempering heat 2 tsp oil. add 1 tsp mustard, ½ tsp urad dal, ¼ tsp hing, 1 dried red chilli, and few curry leaves.
- Splutter the tempering and pour over the chutney.
- Finally, mix the tadka well with Pottukadalai Chutney Recipe and enjoy with idli and dosa.
How to make Pottukadalai Chutney with step-by-step photos
- Firstly, in a pan heat 2 tsp oil. add ½ tbsp chana dal, ½ tbsp urad dal, 2 cloves garlic and roast until the dal turns golden brown.
- Add 3 dried red chilli, and ½ cup roasted gram dal, and roast until the putani turns golden and crunchy.
- Further add ¼ cup coconut, and a small piece of tamarind, and saute for a minute.
- Cool completely, and transfer to the mixer jar.
- Add ½ tsp salt and grind to a fine powder without adding water.
- Now add 1 cup water and grind to a smooth paste. Add more water to adjust the consistency of the chutney.
- To prepare the tempering heat 2 tsp oil. add 1 tsp mustard, ½ tsp urad dal, ¼ tsp hing, 1 dried red chilli, and few curry leaves.
- Splutter the tempering and pour over the chutney.
- Finally, mix the tadka well with Pottukadalai Chutney Recipe and enjoy with idli and dosa.
Notes
- Firstly, roast the putani on medium flame, or else the chutney will taste raw.
- Also, powder the chutney first and then add water to the grind to smooth the consistency. this prevents from over grinding the chutney.
- Additionally, you can also add ginger and peanuts for variation in flavor.
- Finally, Pottukadalai Chutney Recipe recipe tastes great when prepared slightly spicy.