This post was lying in my drafts for long time.As I dint prepare any new dishes , I thought of posting this simple and yummy chutney
.My mom makes this chutney as a side dish for leftover
dosa batter paniyaram..I think most of u would have seen this watery chutney in road side hotels. After tasting this chutney in a Kai yeandhi bhavan (road side hotels), my mom started making this at home. It tastes great for paniyaram , dosa and idli..This chutney can be made using fried gram dal without coconut but my mom adds coconut for getting white color and togetherness & adds more water at the end to make it runny. Do add more number of chillies otherwise the chutney will be bland after adding water..Try this pottukadalai thanni chutney also callled as Udacha kadalai chutney. U’ll like it for sure…For variations u can try adding fried gram dal alone or equal quantity of dal & coconut.Please adjust the quantity of water as u wish !
Pottukadalai chutney recipe
Watery chutney using fried gram dal & chutney - Road side hotel chutney Cuisine: Indian
Category: Chutney
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes
INGREDIENTS
1 cup - 200ml
- Grated Coconut – 2 tbsp ( optional)
- Fried gram dal / Pottukadalai – 1/2 cup
- Green chillies – 3 – 6 nos ( adjust based on the size of chilli)
- Garlic cloves - 3-4 nos
- Tamarind – A small piece
- Salt – As needed
- Water – 1/2 cup for grinding + 1 cups for mixing ( adjust as needed)
To temper
- Cooking oil – 2 tsp
- Mustard seeds – 1/2 tsp
- Curry leaves – few
- Hing – A big pinch
|
METHOD
- Take all the ingredients and grind to a smooth paste adding 1/2 cup of water. Add 1 cup or more of water to make it watery and temper at the end. Check for taste.Serve with paniyaram , idli , dosa !
Enjoy with hot idli,paniyaram ! |
Note
- For variations,u can add little milk while grinding the chutney along with water to get white color.But adding milk will reduce the shelf life of chutney.so keep it refrigerated.
- Adjust the quantity of chillies as per your spice level.Generally my mom makes this chutney spicy.
- Also reduce the quantity of coconut to 1 tbsp or use fried gram dal alone if u wish & make chutney.It also tastes good.
- It tastes the best with hot idlis & paniyaram.
|
Technorati Tags:
Pottukadalai chutney recipe,
pottukadalai thanni chutney,
side dish for idli,
dosa,
side dish for paniyaram,
hotel chutney,
fried gram chutney recipe,
fried gram dal chutney recipe,
fried gram dal chutney,
chutney for idli,
fried gram dal coconut chutney,
coconut pottukadalai chutney
.My mom makes this chutney as a side dish for leftover dosa batter paniyaram..I think most of u would have seen this watery chutney in road side hotels. After tasting this chutney in a Kai yeandhi bhavan (road side hotels), my mom started making this at home. It tastes great for paniyaram , dosa and idli..This chutney can be made using fried gram dal without coconut but my mom adds coconut for getting white color and togetherness & adds more water at the end to make it runny. Do add more number of chillies otherwise the chutney will be bland after adding water..Try this pottukadalai thanni chutney also callled as Udacha kadalai chutney. U’ll like it for sure…For variations u can try adding fried gram dal alone or equal quantity of dal & coconut.Please adjust the quantity of water as u wish !
ليست هناك تعليقات:
إرسال تعليق