Quick and easy pottukadalai or roasted gram chutney with pantry staples that you can make in less than 10 minutes! A delicious chutney for idli, dosa, and other tiffins.
My meal planners are incomplete without idli, dosa, and upma. It might sound boring to repeat these dishes but trust me, the sides that we make for idli, dosa, and upma make them exciting and delicious. Today I am going to share a straightforward chutney recipe with roasted gram.
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Like coconut chutney, you will grind the ingredients and then do the tempering. That’s it. There isn’t any chopping or grating, or roasting involved, so you can make this chutney in less than 10 minutes flat.
Pottukadalai | Roasted gram
We call this pottukadalai chutney/odacha kadalai chutney. Pottukadaladi or roasted gram or fried gram is one of the pantry staples in the South Indian kitchen.
We use pottukadalai for making coconut chutney. I use it for making spice paste for other curries and the sweet dish maaladoo. Guess what, you can enjoy pottukadalai like a snack. When I crave something too much, I grab a handful of peanuts or this pottukadalai.
Ingredients required
We make this chutney with staple pantry ingredients except for ginger, which is optional. So when you run out of fresh ingredients or come back from a trip to an empty kitchen, you can easily make some upma and this chutney. Let’s see all the required ingredients.
We need roasted gram or pottukadalai, dried red chilies, salt, ginger, and water for the chutney. And to temper, we need some oil, mustard seeds, asafoetida, and curry leaves.
Variations: You can skip the ginger or add one small garlic clove or a small betel nut-sized tamarind. And instead of dried red chilies, you can also use green chilies.
Please check the recipe card for detailed measures.
Dietary specification
This pottukadalai chutney is nut-free and vegan naturally. I wouldn’t recommend skipping asafoetida in this chutney. If you have gluten allergies, make sure to use gluten-free asafoetida.
This chutney serves four people generously. You can easily double or triple the ingredients as per your serving size.
We are not adding any coconut; it stays well a day without refrigeration.
How to make pottukadalai chutney
- Add all the ingredients except water given under “to grind” in a mixer jar.
- Without adding any water, grind the ingredients coarsely and add ½ cup of water.
- Grind it smoothly like below. You can add ½ to ¾ cup of water for this measure, and do not add more than that. Transfer it to a bowl.
- In a separate tempering pan, heat the oil. When the oil is hot, add the mustard seeds and asafoetida. Let the mustard seeds splutter, and then add the curry leaves. Turn off the heat and let the curry leaves crisp up in the residual heat. Add this tempering to the chutney and mix well. Serve it with idli or dosa. I served this chutney with my celery dosa.
Recipe notes
- Adjust the salt and red chilies to taste.
- As mentioned in the post, you can skip the ginger or add one small garlic clove or a small betel nut-sized tamarind. And instead of dried red chilies, you can also use green chilies.
Explore other chutney recipes for idli and dosa
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📖 Recipe
Pottukadalai Chutney | Roasted Gram Chutney without Coconut
Equipment
- Mixer jar or coffee grinder
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp= 5ml;
To grind
- ½ cup roasted gram /pottukadalai
- 2 dried red chilies
- ½ tsp salt
- ½ inch ginger refer notes
- ½ to ¾ cup water
To Temper
- 1 tsp oil
- ½ tsp mustard seeds
- ¼ tsp asafoetida
- few curry leaves
Instructions
- Add all the ingredients except water given under “to grind” in a mixer jar.
- Without adding any water, grind the ingredients coarsely and add ½ cup of water.
- Grind it smoothly like below. You can add ½ to ¾ cup of water for this measure, and do not add more than that. Transfer it to a bowl.
- In a separate tempering pan, heat the oil. When the oil is hot, add the mustard seeds and asafoetida. Let the mustard seeds splutter, and then add the curry leaves. Turn off the heat and let the curry leaves crisp up in the residual heat. Add this tempering to the chutney and mix well. Serve it with idli or dosa. I served this chutney with my celery dosa.
Notes
- Adjust the salt and red chilies to taste.
- As mentioned in the post, you can skip the ginger or add one small garlic clove or a small betel nut-sized tamarind. And instead of dried red chilies, you can also use green chilies.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
I followed this recipe and it tasted like uppuma 🤔
But if you don’t mind, it’s a really easy recipe to follow
Thank you😊
Sorry upma? If you don’t like the plain taste, you can always add coconut.