Pottukadalai Chutney Without Coconut | No Onion No Tomato Chutney

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Quick South Indian Pottukadalai Chutney without onion, tomato, or coconut. Healthy, tangy side dish for idlis, dosas, and vada. Pottukadalai Chutney is a quick, healthy, and flavorful South Indian side dish made without onion, tomato, or coconut. Using roasted gram, garlic, tamarind, and sesame oil tempering, it delivers a tangy, protein‑rich taste that pairs perfectly with idli, dosa, vada, or paniyaram. This coconut‑free chutney is budget‑friendly, long‑lasting, and ideal for busy mornings. Creamy, hotel‑style, and packed with flavor, it’s a versatile breakfast side dish for the whole family. 

# Pottukadalai Chutney Recipe (Without Onion, Tomato, Coconut)

A quick and healthy South Indian chutney made with roasted gram, garlic, tamarind, and sesame oil tempering. Perfect side dish for idli, dosa, vada, and paniyaram.

## Ingredients

- 1/2 cup Pottukadalai (Roasted Gram)
- 3 Red chillies
- 2 Garlic cloves
- Tamarind – small piece
- 1/2 teaspoon Sesame oil
- 1 cup Water
- Salt – to taste

### To Temper
- 1/2 tablespoon Sesame oil
- 1/4 teaspoon Mustard seeds
- 1/2 tablespoon Urad dal
- 1 Red chilli
- Asafoetida – a pinch
- Curry leaves – a few

## How to Make Pottukadalai Chutney (Step-by-Step)

1. Heat oil and sauté pottukadalai, tamarind, garlic, and red chillies for 3 minutes. Cool.

2. Transfer to a blender, add salt, and grind.

3. Add water and grind again to a chutney consistency.

4. Heat oil and temper mustard seeds, urad dal, red chilli, curry leaves, and asafoetida.

5. Add the tempering to the chutney and mix well.

pottukadalai chutney

chutney without coconut, tomato and onion

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Ingredients

• 1/2 cup Pottukadalai Roasted Gram
• 3 Red chillies
• 2 Garlic cloves
• Tamarind – small piece
• 1/2 teaspoon Sesame oil
• 1 cup Water
• Salt – to taste

To Temper

• 1/2 tablespoon Sesame oil
• 1/4 teaspoon Mustard seeds
• 1/2 tablespoon Urad dal
• 1 Red chilli
• Asafoetida – a pinch
• Curry leaves – a few

Instructions

• Heat oil and sauté pottukadalai, tamarind, garlic, and red chillies for 3 minutes. Cool.
• Transfer to a blender, add salt, and grind.
• Add water and grind again to a chutney consistency.
• Heat oil and temper mustard seeds, urad dal, red chilli, curry leaves, and asafoetida.
• Add the tempering to the chutney and mix well.

Video

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## Serving Suggestion
Serve this chutney fresh with idli, dosa, vada, or paniyaram. Store in an airtight container and refrigerate for up to 2 days.