Thengai pottukadalai chutney / Coconut and roasted gram chutney
Coconut and roasted gram chutney is a south Indian chutney, which is served with idli and dosa or any south Indian breakfast/snack. The roasted gram is also called roasted chanadal, split gram, putanae/putanalu in Telugu and pottukadalai in Tamil. This coconut and roasted gram chutney (thengai pottukadalai chutney) is quick and easy to prepare and is common in south India. I have used fresh grated coconut, which goes well with the roasted gram.
Preparation time: 5 mins
Cooking time: 7 mins
Cuisine: South Indian
- Fresh coconut (grated) – 1/4 cup
- Roasted gram (split gram) – 1/3 cup
- Green chillies – 2
- Dry chillies – 2
- Garlic clove (big) – 1
- Water – 100 ml
- Oil – 2 tsp
- Mustard seeds – 1/4 tsp
- Urad dal (split) – 1/4 tsp
- Dry chillies (broken) – 2
- Curry leaves - 7
- Add all the ingredients in a mixer, grind to a fine paste. Add water as per the required consistency. Transfer in a serving bowl.
- Heat a small vessel with oil. When hot add all the ingredients one by one and let it crackle/splutter.
- When the curry leaves become crispy, switch off and pour the tadka on the chutney.
- Mix the tadka with the chutney and serve with idli or dosa or any south Indian breakfast/snack.
- Instead of the tamarind paste, you can use dry tamarind. Soak the tamarind in warm water for few minutes, remove the seeds, add the tamarind into the mixer and grind with other ingredients.
- You can also use fresh coconut - cut into pieces and grind.