Pottukadalai chutney recipe | Udacha kadalai chutney

Pottukadalai chutney recipe is an easy side dish for South Indian tiffin like paniyaram, bajji, bonda, vadai or even with breakfast like idli, dosa upma. Ingredients Pottukadalai is known as roasted gram dal commonly. In Tamil it is also called as Udacha kadalai. This is always present in South Indian house holds and one of... Read More The post Pottukadalai chutney recipe | Udacha kadalai chutney appeared first on Raks Kitchen.

Pottukadalai chutney recipe | Udacha kadalai chutney

Pottukadalai chutney recipe is an easy side dish for South Indian tiffin like paniyaram, bajji, bonda, vadai or even with breakfast like idli, dosa upma.

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Ingredients

Pottukadalai is known as roasted gram dal commonly. In Tamil it is also called as Udacha kadalai. This is always present in South Indian house holds and one of the easily available healthy item for kids.

We use it in various chutney mainly or even in kurma, kuzhambu as thickening agent along the other ground items. Even we make snack and sweet with it. If I am not wrong it is also known as Dariya.

pottukadalai udacha kadalai
Pottukadalai, known though various names as fried gram dal, udacha kadalai, chutney dal, roasted gram dal, daria

Variations

I used ginger, garlic and onion in this chutney. But if you want to make it satvik, you can omit these and use asafoetida powder while tempering.

The consistency is purely your choice. If you want watery go ahead and add some water or want to keep it thick, you can serve as getti chutney.

You can also skip the coconut and make pottukadalai chutney without coconut.

Roast all the items for longer shelf life. Especially if you are going to keep in the room temperature for long. Use spoon even while grinding and avoid using bare hands.

You can skip tamarind in this recipe. Add sauteed tomato, roasted red chilli in place of green chilli for variations.

pottukadalai chutney, udacha kadalai

Video

Is video more your thing? Watch quick video here.

Top tip

  • Unlike peanut chutney though this is similar, this may not take much water like it, so add carefully.
  • Never try to boil as it may turn the texture different.
  • Also too hot tempering added on top can result in lumps.

Related posts

  • Chutney idli
  • Peanut chutney
  • Kadalai paruppu chutney
pottukadalai chutney
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Pottukadalai chutney recipe

Pottukadalai chutney recipe is an easy side dish for South Indian tiffin like paniyaram, bajji, bonda, vadai or even with breakfast like idli, dosa upma.
Course Side Dish
Cuisine Indian, South Indian
Prep Time 5 minutes
Cook Time 5 minutes
Servings 3

Ingredients

  • 1 cup Pottukadalai udacha kadalai
  • 2 tbsp Coconut grated
  • 4 Green chilli
  • 1 Garlic small flake
  • ¼ tsp Ginger
  • ¼ tsp Small onion
  • ¼ tsp Tamarind
  • Salt as needed

To temper

  • 2 tsp Oil
  • ½ tsp Mustard
  • 1 tsp Urad dal
  • 1 Sprig Curry leaves

Instructions

  • First, heat a kadai with oil. Break and saute green chilli until it becomes pale. Drain from oil keep aside.
  • In the same oil you can temper and transfer to the serving bowl.
  • Place pottukadalai, coconut, chilli, garlic, ginger, onion, tamarind and salt in mixer. Powder it first.
  • Then add water and grind it wet.
  • Transfer to serving bowl, adjust water and mix well with tadka.

Video

Notes

  • You can skip tamarind in this recipe.
  • Skip the coconut and make pottukadalai chutney without coconut.

Stepwise photos

1. First, heat a kadai with oil. Break and saute green chilli until it becomes pale. Drain from oil keep aside.

saute chilli

2. In the same oil you can temper and transfer to the serving bowl.

3. Then, place pottukadalai, coconut, chilli, garlic, ginger, onion, tamarind and salt in mixer. Powder it first.

dry grind

4. Then add water and grind it wet.

step3-add-water

5. Finally transfer to serving bowl, adjust water and mix well with tadka.

mix tempering

I enjoyed with hot, pillow soft idlis.

udacha kadalai chutney

The post Pottukadalai chutney recipe | Udacha kadalai chutney appeared first on Raks Kitchen.

Source : Rak's Kitchen More   

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Spicy Pineapple Cucumber Salad

This Spicy Pineapple Cucumber Salad is the perfect mix of salty, sweet, and spicy, making it an addictive summer treat. The post Spicy Pineapple Cucumber Salad appeared first on Budget Bytes.

Spicy Pineapple Cucumber Salad

I’ve been totally obsessed with the salty-sweet-spicy flavor combo lately. Ever since I fell victim to a Facebook ad selling some chili-coated sour patch kids (yes, they were awesome). So I was totally delighted when I decided to throw together the gochujang in the back of my fridge with some pineapple from my freezer, and a fresh cucumber, and it tasted exactly like the chili gummies! But like, with actual fruit and vegetables instead of candy. Haha! Needless to say, this Spicy Pineapple Cucumber Salad is a HIT.

What is Gochujang?

Gochujang is a centuries-old Korean chili paste made with chili peppers, rice, soybeans, and salt (check this article for a really extensive history and detail of this awesome sauce). It has a salty-spicy-umami flavor that kind of reminds me of a spicy version of miso. The flavor profile is so unique and so delicious, and I couldn’t be happier about the fact that it’s really trending in the U.S. right now because that means it’s fairly easy to find in major grocery stores. My local Kroger store has about five or six different brands on the shelf!

P.S. Gochujang stays good in the fridge for a really long time, so don’t worry about needing to use up the whole container right away. Here are some other recipes I’ve made using gochujang, if you need some inspiration.

Fresh or Frozen Pineapple?

I used frozen pineapple this time around because I had it on hand, but fresh would work just as well. Canned pineapple (in juice, NOT syrup) might work in a pinch, but it tends to be a lot sweeter and not quite as bright in flavor as fresh or frozen, so it’s definitely not my first choice for this recipe.

Substitutions

This particular flavor combination has a lot of flexibility, so I think there is a lot of room for substitution. Here are some ideas:

  • Pineapple: You can use mango, cantaloupe, or even watermelon in place of the pineapple.
  • Cilantro: If you can’t do cilantro, you can either leave it out or try adding some green onion for a little fresh kick.
  • Gochujang: If you can’t find gochujang, Tajín seasoning actually makes a really good substitute. It has a really similar salty-spicy flavor profile. It is a powder instead of a paste, but will mix into the dressing all the same. Use about 1 tsp Tajín and add more to your liking.

What to Serve with Spicy Pineapple Cucumber Salad

This tasty salad would make a great side dish to something like Coconut Chicken Strips, Baked Ginger Salmon, Soy Marinated Tofu Bowls, or Easy Orange Chicken.

Side view of spicy pineapple cucumber salad in a bowl
Overhead view of Spicy Pineapple Cucumber Salad in a bowl

Spicy Pineapple Cucumber Salad

This Spicy Pineapple Cucumber Salad is the perfect mix of salty, sweet, and spicy, making it an addictive summer treat.
Total Cost $4.41 recipe / $1.10 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 1.25 cups each
Calories 75kcal
Author Beth – Budget Bytes

Equipment

  • Chef’s Knife
  • White Cutting Boards
  • Measuring Cups Spoons

Ingredients

  • 1 cucumber (3 cups chopped) $1.25
  • 1/2 lb. frozen pineapple chunks (2 cups) $2.46
  • 1/2 cup chopped cilantro $0.20
  • 1.5 tsp gochujang $0.12
  • 3 Tbsp rice vinegar $0.37
  • 1 Tbsp sugar $0.01

Instructions

  • Thaw the pineapple chunks and chop the cucumber into pieces roughly the same size as the pineapple chunks. Roughly chop the cilantro.
  • Prepare the dressing by whisking together the gochujang, rice vinegar, and sugar until dissolved.
  • Combine the cucumber, pineapple, cilantro, and dressing in a bowl. Serve immediately, or refrigerate until ready to eat. Stir the salad just before eating to redistribute the dressing.

Nutrition

Serving: 1cup | Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Sodium: 104mg | Fiber: 2g

How to Make Spicy Pineapple Cucumber Salad – Step by Step Photos

Cucumber, pineapple and cilantro in a bowl

Thaw ½ lb. (about 2 cups) pineapple chunks. Chop one cucumber (about 3 cups) into pieces roughly the same size as the pineapple. Roughly chop about ½ cup cilantro. Place the pineapple, cucumber, and cilantro in a bowl.

Gochujang dressing in a bowl

In a bowl, stir together 1.5 tsp gochujang, 3 Tbsp rice vinegar, and 1 Tbsp sugar until everything is dissolved.

Dressing being poured over cucumbers and pineapple

Pour that “awesome sauce” over the pineapple, cucumber, and cilantro in the bowl, then give it a good stir.

Finished spicy pineapple cucumber salad in a bowl

You can either eat your salad immediately or let it marinate for a while. The salad will stay good in the fridge for 2-3 days, but the fruit and vegetables will get softer the longer they marinate. Make sure to give it a good stir each time just before serving to redistribute the dressing!

front view of a bowl full of spicy pineapple cucumber salad

The post Spicy Pineapple Cucumber Salad appeared first on Budget Bytes.

Source : Budget Bytes More   

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