Thursday, 29 November 2012

Pottukadala Chamandi – Roasted gram Chutney

I wanted to make some different chamandi for dosas and came up with this recipe. Pottukadala or odachakadala is normaly available at homes. And I have heard in most of the hotels in tamil nadu they use pottukadala to make chutneys so as to lessen the amount of coconut…

Pottukadala - 50 grams
Coconut - 50 grams
Small Onions (shallots) - 20 grams
Red chillies - 2 nos
Ginger - 5 grams
Tamarind - a small sized ball
Salt to taste

To temper:
Oil - 5 grams
Mustard - 2 grams
Curry leaves - few

  • In a non-stick kadai, pour little oil, add onions and ginger and saute until the onions are translucent.
  • Add the red chillies and tamarind and saute for 2 more minutes.
  • Grind the pottukadala, coconut and the sauted items with salt.
  • Add water as required.
  • In a kadai pour oil, add mustard seeds.
  • When the mustard splutters add curry leaves and pour this into the chutney.

Serve with hot dosas or idlis…

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