Monday, April 6, 2020

Pottukadalai Chutney | Roasted Gram Dal Chutney | Thanni Chutney

Pottukadalai Chutney, a delicious chutney made from roasted gram dal & coconut. It's one of the easiest chutney that can be made in a mins and tastes good with almost all south indian breakfast/tiffin items like idli, dosa, upma, paniyaram and so on. In our home , we used to call this chutney as "Thanni Chutney", in tamil "Thanni" means "Water", in this context it means "Watery", basically this chutney is not thick as many other chutneys so got its name as "Thanni Chutney".

For this chutney, the proportion of coconut and roasted gram dal is really personal preference, i prefer to add equal quantity of both, but some like more roasted gram dal, other may like more coconut in this chutneys, so adjust it as per your taste. If you're a beginner or making this chutney for first time, i would recommend to add equal amount of coconut and roasted gram dal. Now let's check out how to make this super easy chutney.

Pottukadalai Chutney | Roasted Gram Dal Chutney

Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 2
Recipe Category: Chutney | Recipe Cuisine: Indian

Ingredients
Pottukadalai/ roasted gram dal - 1/2 cup
Green chili - 2
Garlic clove -1
Coconut - 1/2 cup
Water - as needed
Salt - to taste
Tamarind - a few piece
To Temper
Sesame oil - 1/2 tsp
Mustard/Urad dal - 1/4 tsp
Pearl onion(finely chopped) - 1
Curry leaves - few
* For beginners, see the notes section at the end.

Related : How to make beetroot chutney

Procedure

In a mixie jar, add coconut, green chili and garlic.

Next add tamarind and grind them all into coarse mixture. Next add the pottukadalai & salt.

Again grind them into coarse mixture. Next add the water and grind it as fine paste.

Heat the pan with oil and temper the ingredients listed under "To Temper".

Let the onions become translucent and then keep the flame in low and add 1/2 cup of water.

Add the chutney into it and mix it well. Let the chutney be in heat for a min in low flame and then transfer into serving bowl.

Related : How to make Tomato chutney

Simple and tasty Pottukadalai Chutney is ready.Serve it with idli, dosa or paniyaram. For more breakfast item, check out here

Related : How to make chana dal chutney

Notes:

The pottukadalai makes the chutney stick into the bottom of the hot pan, that's the reason, after tempering, the water is added into the pan before adding the chutney.
Don't let the chutney to boil, it becomes thick and look like porridge(unless that's what you're looking for)
I prefer my chutney to be watery , so just keep it in the flame under one min until the chutney is slightly warm.
More time on the heat makes the chutney thick which i don't like it.
Sesame oil for tempering give nice flavor to the chutney.

Friday, January 10, 2020

Curry leaves Chutney | Karuvepillai Chutney | Chutney Recipe

Curry leaves chutney, a delicious and flavorful chutney made from curry leaves and coconut as main ingredients. If you have been following me for a while, you might know how much i like idli and dosa. If I were given a choice to choose only one food to eat my entire life, I would have chosen dosa anytime.

I love to eat dosa any time, even for lunch, without any complaints. Do you know about the ekadasi vratham( it was last monday this year) in margazhi(tamil) month?? Back in our home town(Tirunelveli), throughout that day, we eat only idli or dosa, strictly no rice on that day.

Next day morning(thuvadesi), the whole banana leaf meal is prepared to finish off the vratham. To be honest, I like ekadasi vratham especially for that idli & dosa diet on the whole day. When I was a school goer, I preferred to have dosa for three meals, and didn't even consider the idli on those days :-)

Is this post about chutney, right? Yes, I can hear your mind's voice. As much as I like idli and dosa, the same side dish in a row would be really boring. So I always tried to make different varieties of chutney.

More than sambar, I prefer chutney varieties for idli or dosa and this curry leaves chutney is my recent favorite. Back in the US, I never found curry leaves in any store other than Indian store. In one of my previous posts, I had mentioned how cautiously I would use the small pack of curry leaves for 2 weeks.

Related : How to make Curry leaves kulambu

But here in Canada, even Walmart carries curry leaves and it's usually come in larger quantities , so I have been making curry leaves chutney and podi a lot nowadays.

Curry leaves are packed with a lot of micro nutrients and it's believed to improve your hair growth tremendously and helps to avoid the grey hair in early age, so apart from using it in tempering, including them in chutneys or podi will give more benefits to your health.

Now let's checkout how I have prepared this healthy & tasty curry leaves chutney.

Related : How to make Curry leaves Podi

Curry leaves Chutney | Karuvepillai Chutney

Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 2
Recipe Category: Chutney | Recipe Cuisine: Indian

Ingredients
To grind
Coconut - 1/2 cup
Curry leaves - 1/2 cup(tightly packed)
Green chili - 2
Tamarind - a small piece
Garlic - 1 pod
Roasted gram dal - 2 tbsp
Salt - to water
Water - as required
To Temper
Sesame oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few

Procedure

Get all the ingredients be ready, put all the ingredients under "To grind" except "roasted gram dal" into mixie jar and grind into coarse mixture.

Next add the curry leaves, roasted gram dal, salt & water and grind into smooth chutney.

Temper the ingredients listed under "To Temper" & add the chutney and the required water, mix it well. Switch off the flame.

Tasty & healthy Curry leaves chutney is ready. Serve it with Idli or Dosa.

Related : More Chutney recipes for idli and dosa

Related : How to make Tomato Chutney