Fried Gram Chutney | Roasted Chana dal Chutney | Putnala Pappu Pacchadi

Idli and Dosa are a part of menu in most of the south Indian house holds and it is always confusing to decide on the side dish that goes with the breakfast varieties. While the most popular chutneys are Hotel style Coconut chutney and Tomato Chutney, there are various other chutney varieties too which are prepared on the regular basis at my place. Today I am posting a very simple chutney variety - Fried gram chutney which is prepared in a similar way like coconut chutney but without or very little coconut being used in the recipe. You can also say this as a no coconut chutney as the coconut is optional in the recipe.My MIL prepares this chutney often just to avoid consuming more coconut as idli-dosa fare is almost an everyday affair at their place. So, this recipe is for those who wants a change from the regular coconut chutney or to avoid coconut in their chutney. 

Check out other chutney varieties in my blog - 

• Green capsicum chutney , Peanut Chutney
• Mamidi allam(Maa Inji) chutney
• Raw Onion Chutney ,Onion Chutney
• Hotel style Coconut chutney, Red Coconut Chutney, Green coconut chutney,
• Tomato Chutney ,Tomato-Onion Chutney

Fried(Roasted) Gram Chutney | Pottukadalai Chutney Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 3 mins | Cooking time: 2 mins | Total time: 5 mins

Cuisine: South Indian | Category: Accompaniments- Chutney variety for Idli/Dosa

Ingredients:

1/2 cup Fried(Roasted) Gram/ Putnalapappu

1.5 tbsp fresh/frozen grated Coconut,optional

2 Green chilies

1-2 Garlic pods

a small marble sized Tamarind

Salt to taste

to temper:

1.5 tsp Ghee/Oil

1/2 tsp Mustard seeds

1/2 tsp Urad dal

5-6 Curry leaves

a pinch of Asafoetida

Method: 

• Grind fried gram, coconut(if using), green chilies, garlic, tamarind and salt to a smooth paste by adding water little by little until you get the required consistency.Remove it to a serving bowl.

• In a small tadka pan heat ghee(oil) and crackle mustard seeds and add urad dal and curry leaves and asafoetida and fry until the urad dal turns little red in color. 

• Add the tempering to the prepared chutney and mix it nicely and cover it immediately to retain the flavors of the tempering.

Serve it with Idli/ Dosa/ Uthappam.

Notes:

1. The addition of coconut is entirely optional but I recommend to use it.
2. Garlic adds a nice flavor to the chutney, so do not skip it.
3. You can make the chutney even with red chilies, in that case fry red chilies in little bit of oil and grind with the other ingredients.

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