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Wednesday, March 04, 2015

Pottukadalai Chutney | Split Dalia Chutney | Chutney for Idlis,Dosas

Chutneys are inevitable with idlis/dosas/uthappams/vadas.And each place has its unique way of making chutneys may that be a restaurant,home or even a street stall vendor.Today's post is a split dalia chutney using split dalia.This chutney helps to reduce the usage of coconut and makes thicker chutneys.I have had this earlier in restaurants and liked it very much.I have tried making this chutney with both red dry chillies(see last pic) and green chillies.I liked the green chillies version most.Do try and enjoy at home!!!




Ingredients
coconut grated 1/2 cup
split chana dal/split dalia/pottukadalai 1/4 cup
ginger 1/2" piece
green chillies small 3
shallots 2
salt to taste

for tempering
mustard seeds 1/2 tsp
red dry chillies 2-3
split dal /urad dal 1/2 tsp
curry leaves few
oil 2tsp



Method
  • Blend all the ingredients in the blender until smooth by adding little water.Remove in a bowl and adjust consistency by adding water.
  • Heat oil in a pan and splutter mustard seeds.Add red dry chillies,add split urad dal and curry leaves.Put off flame,add this to the seasoning.
  • Serve with idlis,dosas !!


Servings~a small bowl
NOTES
* You can omit the tempering the chutney if u wish to avoid oil.
* You can use red dry chillies too instead of green chillies and in that case the color is different(see pic below).If you plan to use red dry chillies,then warm it up and grind with coconut.
* You can use a small gooseberry size of tamarind too to add tanginess to the chutney.
* Adding water to adjust the consistency is as per your convenience.Add more water if you require a thinner consistency.

For all chutneys & dips in this space,refer this link.

(chutney made with red dry chillies)