August 07, 2020

Pottukadalai Chutney - No coconut Fried gram chutney - Vegan

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Chutney is the most essential part of breakfast be it  Idli , dosa, upma or Dhoklas & cheelas .

Every morning the first thing that comes to our mind is what chutney to make? Albeit, coconut chutney is the most loved as well as preferred chutney in most households ,sometimes we would like to have a different chutney to be paired with our breakfast. 

Pottukadalai Chutney is a delicious and spicy chutney which is made using fried gram and is a keeper when you have run out of coconut or want to prepare chutney for someone who does not eat coconut.

What is pottukadalai or fried gram ?

Roasted bengal gram or channa dhall is known as pottukadalai . There are various names such as hurigadle/putaani (kannada) , udaicha kadala / pottukadalai (tamil) , chutney dhall (hindi) . This dhall is very rich in Iron and low in calories. Also as it is rich in fiber it helps with digestion.

What are the uses of roasted gram ?

In south Indian cuisine it is used in preparation of chutney, fried snacks  and a very delicious sweet called Maa Ladoo

I love this chutney personally and it goes very well with most variety of dosas . Make it a little runny , you can dunk the idlis and vadas into them and savor every bite of it as the chutney gets absorbed very well into soft fluffy idlis or crunchy vadas. 

Chutney varieties on the blog 

Peanut Ginger Chutney

Ginger Curryleaves Chutney 

Phalli Chutney (Andhra Special)

Pudina Chutney 

Coconut Chutney 

Tomato Chutney

Preparation Time - 5 mins
Cooking Time - 1 min
Serves - 2 to 3
Complexity- easy

1 cup fried gram / pottukadalai /chutney dhall
2 to 3 green chillies 
2 tbsp Finely chopped corriander 
1 tsp oil
1 tsp mustard seeds
Pinch of asafoetida 
Salt as needed 

  • In a blender jar , add the fried gram , green chillies , salt and corriander and give a quick run to make it crumbly .
  • Add 1/2  cup water and grind it once more to get the desired chutney consistency. 
  • Transfer to a serving bowl and pour a tempering of mustard and asafoetida prepared in hot oil .
  • You can adjust the spice level based on the chilly variety you are using . If you want your chutney to be a little runny , add some water and adjust salt accordingly.  


  1. Chutney looks flavourful even without the addition of coconut in it. Coriander really enhances the flavours of any dish

    1. thanks a lot shobha ji . Loved your appreciative comment

  2. Chutney without coconut is God sent. I must try making this chutney asap. It sounds awesome. Bookmarking.

    1. thanks dear..if you like garlic you can add one pod of it as well

  3. The chutney looks delicious! We use pottukadalai as a thickener in coconut chutney. I've never tried chutney made using pottukadalai alone. Will definitely try. :)

    1. Hey do try this..this chutney is an absolute savior when we have run out of coconut :-)


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