Sep 9, 2012

Thengai Pottukadalai Chutney / Coconut Roasted Bengal Gram Chutney

Pottukadalai or otherwise called as Roasted Bengal Gram. They are thick yet soft easy to be powdered.
One of the common ingredient to make chutney's , savories down south. Remember, my childhood when you ponder around the kitchen and i used to find this roasted gram dal popping out of the box. It's good to much on when taken with jaggery. But, too much raw dal is always not good for your tummy :)))
This chutney is mostly prepared when the mothers don't find time early morning. Can be a condiment for dosa, Idli, Aappam. Iddiappam at times rotis too..

  • 1cup/250gms     - Pottukadalai /Roasted Bengal Gram
  • 1/2cup/ 150gms - Thengai / Fresh grated coconut
  • 2or 3                 - Green chilly
  • 2 arc                 - Curry leaves
  • 1tbs                   - Mustard seeds
  • 1                       - Dry red chilly
  • 1/2tbs                - Broken Urad dal/Odacha Ulathamparupu
  • 1tbs                   - Oil
  • 1/2cup/150gms  - Water
  • Salt to taste

1. In a mixer jar add the roasted Bengal gram powder it.
2. To it add the grated coconut, green chilies and salt.
3. Grind it so that they get minced well.
4. Now add half of the part of water into the jar.
5. Mix them and grind them again.
6. Open and check whether the chutney is not dry or very thick.
7. You can add water how much ever thin the consistency of the chutney you prefer.
8. Once the chutney is ready pour it in a bowl.
9. In a small pan to temper pour oil on to the pan. Heat it.
10.Add mustard seeds, asafatida, red chilly, broken Urad dal, curry leaves.
11. Temper them and pour hot on to the chutney.
12. Mix them well.
Serve as a condiment. You can store this in fridge for about 4 days if kept in air tight.