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…

Ingredients:

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

Method:

• 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…