Pottukadala/ Roasted gram Chutney

Pottukadala/ Roasted gram Chutney

The stock of dosa and idili batter remains for 2-3 days no matter if it goes fermented. For that we have chutney’s with less sour taste which is a packka match. Amma used to soak red chilli before grinding it. But I prefer to fry it with onion and garlic. This gives a nice aroma to the chutney. Enjoy having this simple chutney.

Ingredients:

Onion – 5, chopped

Dry Red chillies – 2-3 nos

Pottukadala/roasted gram – 2-3 tbsp

Garlic – 3 nos

Soaked tamarind – small gooseberry size (if required)

Salt – for taste

Oil – to sauté

To temper:

Mustard seeds – 1 tsp

Curry leaves – a sprig

Coconut oil – 1 tbsp

Method:

Sauté chopped onion with red chillies and garlic in a greased sauce pan on low heat. Sprinkle salt on onion. When the onion goes transparent remove from flame to get cooled down. Grind the mixture into a fine paste by adding required water/tamarind juice. The quantity of tamarind can be adjusted with the level of fermentation in batter. Add potukadala/roasted gram and grind well. Some hotels in Tamilnadu prefer pottukadala as a major ingredient.

Heat oil in a pan. Temper the grinded mixture with mustard and curry leaves. Goes well with dosas.