Coconut Pottu Kadalai Chutney is a quick, creamy South Indian side made by grinding coconut and roasted gram (pottu kadalai) with the other ingredients into a smooth, flavorful paste. Finish it by tempering mustard seeds and curry leaves in hot oil, then pour the sizzling seasoning over the chutney for an aromatic, crunchy lift—perfect with idli, dosa, or upma.
Coconut Pottu Kadalai chutney
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesA simple coconut pottukadalai chutney that is commonly served with breakfast dishes.
Ingredients
Coconut gratings – 1 cup
Green chilli – 3 to 4
Tamarind – a pea size
Chutney dhal (Pottu kadalai) – 1 tablespoon
Salt – ¾ teaspoon
Directions
- Grind all the ingredients to a fine paste.
- Season it with mustard and curry leaves by frying them in oil.
Could you please give me some suggestions to make fried gram chutney without tamarind?
Hi Sowndharya Yuvaraj,
If you want to make this chutney without tamarind, just omit the tamarind and reduce green chillies to 2. Or instead of tamarind, you can add few drops of lemon juice.
I love this site but i don’t know meanings of some words from many receipies. how to know? Rangoli site is so beautiful i have tried 2/3in diwali.how to search a specific rangoli.
Jyoti,
Thank you for visiting my site. You can always contact me for meaning of the words you require. I will try to include english terms for the ingredients.
Regarding Rangoli, I have categorised under different headings. You can search the desired category to find out a specific rangoli.