Roasted Chickpea Chutney Recipe (Pottu Kadalai Chutney)
This Roasted Chickpea Chutney, also known as Pottu Kadalai Chutney, is a simple yet flavorful chutney from South India. It’s commonly made in every household and is perfect for serving with a variety of dishes such as idli, dosa, uttapam, paniyaram, or as a side dish to your regular meal. The balance of roasted chickpeas, coconut, and spices creates a chutney that’s both tangy and spicy, making it a delicious accompaniment for breakfast or any other meal.
Cuisine: South Indian Recipes
Course: Side Dish
Diet: Vegetarian
Ingredients
For the Chutney:
| Ingredient | Quantity |
|---|---|
| Coconut (grated) | 1 cup |
| Fresh coriander | 1/4 cup |
| Roasted chickpea dal (Pottu Kadalai) | 1/4 cup |
| Green chilies | 2 |
| Tamarind paste | 1 tbsp |
| Sugar | 1 pinch |
| Salt | To taste |
For the Tempering (Tadka):
| Ingredient | Quantity |
|---|---|
| Oil | 1 tbsp |
| Mustard seeds (Rai) | 1/2 tsp |
| Asafoetida (Hing) | A pinch |
| White urad dal | 1 tsp |
| Dried red chilies | 2 |
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Yield: Serves 2-3
Instructions
-
Prepare the Chutney:
- Start by placing the grated coconut, fresh coriander, roasted chickpea dal, green chilies, tamarind paste, sugar, and salt into a mixer or grinder.
- Blend all the ingredients until smooth, adding a little water if necessary to achieve the desired consistency. Once blended, transfer the chutney into a bowl and set aside.
-
Prepare the Tempering (Tadka):
- Heat 1 tablespoon of oil in a small pan or tadka pan.
- Add mustard seeds (Rai) and let them splutter for about 10 to 20 seconds.
- Now, add a pinch of asafoetida (hing), followed by the urad dal and dried red chilies.
- Cook for another 15-20 seconds, until the urad dal turns golden and aromatic.
-
Combine the Tempering with the Chutney:
- Once the tempering is ready, turn off the heat and immediately pour it over the prepared chutney.
- Stir the chutney well to combine the tempering into the chutney, ensuring an even distribution of flavors.
-
Serving Suggestions:
- Serve the Pottu Kadalai Chutney as a side dish with hot ghee roast dosa and a cup of filter coffee for a delightful South Indian breakfast.
Notes:
- You can adjust the spice level by adding more or fewer green chilies according to your taste.
- For a slightly richer flavor, add a little more sugar or tamarind paste, depending on whether you prefer your chutney more tangy or sweet.
- This chutney can also be paired with rice or chapati as a side dish for lunch or dinner.
Enjoy this easy-to-make yet incredibly tasty Roasted Chickpea Chutney with your favorite South Indian dishes for a wholesome meal!
