POTTUKADALAI CHUTNEY/ROASTED GRAM CHUTNEY

One of the easiest and quickest side dishes for idli, dosa or pongal would be this Pottukadalai Chutney.I am always on the look out of side dishes and when I saw this in an old cook book of my MIL’s I couldn’t help trying out this chutney.This has become a favourite at home now,I have tried this quite a few times now and had an oppurtunity to take photos only last sunday and we had this with pongal.Yes,this chutney made from roasted gramis very tasty and with a nutty feeling.My hubby likes the whole roasted gram which also adds to the taste.He always insists on buying this whole roasted gram,since he feels that whole roasted gram is the best.So I make it a point to buy this whenever I can from the local super market.Here goes the recipe for roasted gram chutney or pottukaalai chutney..


INGREDIENTS

Roasted Gram/Pottukadalai	1/2 cup
Grated Coconut	4 tsp
Salt	to taste
RedChillies	2

TO TEMPER

Mustard	1/4 tsp
Oil	1/4 tsp
Curry Leaves	a few
Asafoetida	a pinch

HOW TO MAKE

• Take roasted gram,grated coconut and salt and blend.It will be a coarse powder.Add water as per need ,that is if you want to keep the consistency thicker or medium.I kept medium consistency.

• Temper with the ingredients given in the to temper table and add to the ground chutney.Enjoy with idlis,dosas or pongal or with almost ant tiffin variety.

Notes

• You can add ordinary roasted gram if you don’t get hold of whole roasted gram.
• Adding asafoetida while tempering enhances the taste.
• You could squeeze half a lemon for extra taste.
• You can add green chillies in place of red ones.

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KARA CHUTNEY/SIDE DISH FOR IDLI DOSA/CHETTINAD RECIPES

Kara means spicy and true to it’s name Kara Chutney is a spicy an tangy chutney best suited for many items like idli,dosa and kuzhi paniyaram.All are very fond of this chutney.This is a chettinad special and I make it often. So when yesterday I made kuzhi paniyarams,I couldn’t resist myself in making this tasty chutney.Usually red chillies are on a higher side in this chutney but you can adjust it to your taste buds.Onions and tomatoes well blended with tamarind and red chilles are perfect as a best combo for dosas and idlis.Do try it and let me know..

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KADAMBA CHUTNEY

Kadama means a mixture and kadamba chutney is a mixture of vegetables sauteed to perfection and blended with spices.I had this chutney at a hotel in kumbakonam when we were visiting temples of our family deity.The taste was so good,that I couldn’t help asking the people who served with what it was made.And when they told it was a mixture of vegetables I was curious and learnt the recipe from them.I tried this at home many a times but had time to click this weekend at leisure.You can have a variety of choice of vegetables other than I have choosen,this recipe believe me you will end up eating an extra idli or dosa.Even fussy eating children will like this chutney.See below the tasty recipe of Kadamba Chutney..

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RED COCONUT CHUTNEY

I always look forward to the accompaniments for the main dishes whenever i visit any restuarant.On one such occasion when we all were terribly hungry on our visit to chennai sometime before on road we stopped at Adyar Ananada Bhawan on the highway.The red chutney they served for idli was truly remarkable.It may seem simple sometimes but when right ingredients put in the right propotion turns a simple dish to a royal treat.So when i came home made that very same chutney which was enjoyed by all.So here’s a simple yet spicy chutney coming your way..

INGREDIENTS

Grated coconut	1/2 cup
Tamarind	a small bit
Red chilli	4
Salt	to taste
Asafoetida	a pinch
Mustard	1/4 tsp
Oil	1/2 tsp

 

HOW TO MAKE

• Take grated coconut,tamarind,red chillies,salt and asafoetida in a blender.Adding a little water grind well.temper with oil and mustard seeds.

• Serve with idlis or dosas.

Notes

• You can add more chillies if you can withstand heat.
• Always use freshly scraped coconut.
• Add water just enough for the chutney to grind well.

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LEMON CHILLY CHUTNEY

This lemon chilly chutney is an unusually hot and tangy chutney.Needless to say that it goes well with idlis and dosas and upma too.It requires very few ingredients and apt for those busy mornings when you don’t have time to grate coconut.So when you really want something hot and spicy then go for this lemon chilli chutney.I adapted this recipe from ChitrasFoodBook .Thanks chitra for this wonderful recipe,all at home enjoyed with soft idlis.I made some changes to the original recipe and here it goes..

 

INGREDIENTS

Red chillies	10
Lemon	1/2
Mustard	1/2 tsp
Urad dal	1/2 tsp
Onion	1
Oil	1 tsp
Salt	to taste
Asafoetida	a pinch

 

HOW TO MAKE

• Dry roast red chillies in a pan.Once cooled add them in a blender grinding coarsely by adding a little water.

• In a pan,add oil , mustard, urad dal and asafoetida to temper.Add chopped onions and fry till they turn pink.

• Add the chilli mixture and salt and let it fry till oil leaves sides.Squeeze lemon jiuce and mix well and swithch off the flame.

• Serve with hot idlis.Yummy lemon chilli chutney is ready.

Notes

• You can avoid onions an make this chutney.
• Keep the consistency a little thin.
• Use sesame oil for tempering.

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CORIANDER CHUTNEY/KOTHAMALLI CHUTNEY

Coriander or kothamalli chutney is one of easiest and quickest chutney varieties and the good part is it is healthy too.Iam planning a chutney series of adding many chutney recipes in my blog and this is a small step towards it.Coriander chutney has this  freshness and it’s colour is appealing to the eyes.It tastes great with ilis and dosas.There is another version without coconut and that tastes great too.Now over to the simple recipe of coriander or kothamalli chutney.

INGREDIENTS

Coriander leaves	1 cup
Red chillies	3

Urad dal	2 tsp
Grated coconut	2 tsp
Turmeric powder	a pinch
Asafoetida	a pinch
Salt	to taste
Mustard	1/4 tsp
Oil	1 tsp

 

HOW TO MAKE

• Take a pan and add oil , urad dal,asafoetida  and red chillies.After the dal has turned golden brown add the coriander leaves.Now add grated coconut.Transfer it in to a blender and add turmeric powder and salt.

• Grind it to a smooth paste and temper with mustard seeds.

• Serve with idlis or dosas.

Notes

• Addition of turmeric powder to coriander keeps it green for a long time.
• You can add shallots if you want when tempering.
• Adjust chillies as per taste.

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BESAN CHUTNEY

No,it’s not a chutney which requires grinding.It’s a chutney with gram flour.And tastes great with idlis,dosas and chappathi  too.I learnt this from my MIL who used to make this for idlis and dosas.It’s also called bombay chutney,i don’t have the slightest clue why.It’s been ages since i made this just as a brainstrom i got reminded of this and here it is.It is very easy to make and tastes simply awesome.Do try and let me know..

INGREDIENTS

Gram flour/Besan/Kadala maavu	1 tbsp
Onions	2 medium
Tomato	1
Mustard	1/2 tsp
Channa dal	1/2 tsp
Water	1 1/2 cups
Turmeric powder	1/4 tsp
Red chilly powder	1/4 tsp
Salt	to taste
Oil	1tsp

Green chilly

1

Coriander leaves

a few

Lemon juice

1/2 tsp

 

HOW TO MAKE

• Chop onions,tomatoes and keep ready.Make a paste of gram flour with half a cup of water without lumps.In a pan add oil and temper with mustard,channa dal and green chilly.Add onions and saute.Add tomatoes and when they are soft and mushy add salt,red chilly powder and turmeric powder.

• Add water and bring to a boil.Now add besan paste and stir continuosly without forming lumps and cook till raw smell goes away.

• Squeeze lemon juice and garnish with coriander leaves.

 

• Serve hot with idlis and dosas.

Notes

• You can increase the spice as per your taste.
• Lemon juice i prefer adding because it imparts a tangy taste.You can avoid it too.

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COCONUT CHUTNEY

It is one of the daily rituals at home to make this chutney and many may wonder what is the point in posting it.Iam coming up of posting a variety of these chutneys so thought why not begin with the all time favourite coconut chutney.It is very simply and here i have kept it totally pain.You can have a lot of variations in this with mint,ginger coriander flavoured coconut chutneyes as well.So here it goes..

 

INGREDIENTS

Coconut scrapings	1/2 cup
Roasted gram/Pottukadalai	1/4 cup
Green chillies	3
Salt	as per taste
Water	to grind

 

TO TEMPER

Mustard	1/2 tsp
Urad dal	1/2 tsp
Oil	1/2 tsp

 

HOW TO MAKE

• Take coconut scrapings,roasted gram.green chillies,salt and grind well.Add water as required.

Serve it with idlis or dosas.Tastes great with bondas and bajjis too.

Notes

• Always use freshly scraped coconut for extra taste.Take the brown part out as it will give chutney brown colour.
• Always grind the ingredients without water first and then adding water grind once again.
• You could add tamarind too while grinding ,a small bit would suffice.
• The flavouring part is solely your upto your taste,add mint,ginger or coriander.

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