What is Pottukadalai?

Pottukadalai is roasted gram (fried chana dal), commonly used in South Indian cooking to make chutneys and snacks.

Can I make this chutney without tamarind?

Yes, you can skip tamarind or replace it with a few drops of lemon juice for tanginess.

How long does Pottukadalai Chutney stay fresh?

It stays good for about 1 day at room temperature and up to 2 days in the refrigerator. Always store in an airtight container.

What dishes pair best with this chutney?

It's perfect with idli, dosa, vada, paniyaram, and even chapati or rice.

Is this chutney healthy?

Yes! Roasted gram is protein-rich, and the recipe uses minimal oil, making it a nutritious side dish.

Can I skip the tempering step?

You can, but tempering adds aroma and enhances flavor. For a quick version, blend and serve directly.

Is this chutney suitable for people avoiding onion and tomato?

Absolutely. This recipe is completely free of onion, tomato, and coconut, making it ideal for those dietary preferences.

Can I add coconut to this chutney?

Yes, you can add a small piece of fresh coconut while grinding for a richer taste, though the recipe is designed to be coconut-free.

Can I make this chutney spicier?

Increase the number of red chillies or add a green chilli while grinding to make it spicier.

Can I prepare this chutney in advance?

Yes, you can prepare it a few hours ahead and refrigerate. Add tempering just before serving for freshness.

Is this chutney vegan?

Yes, this chutney is completely plant-based and suitable for a vegan diet.

Can I use olive oil instead of sesame oil?

You can substitute with olive oil or sunflower oil, but sesame oil gives the most authentic South Indian flavor.

Does this chutney taste like hotel-style chutney?

Yes, with the sesame oil tempering and roasted gram base, it closely resembles hotel-style chutneys served with idli and dosa.

Pottukadalai Chutney Without Coconut | No Onion No Tomato Chutney

Jump to Recipe Jump to Video Print Recipe

pottukadalai chutney recipe, roasted gram chutney, chutney without onion tomato coconut, south indian chutney, easy chutney for idli dosa, tamarind chutney south indian style, healthy chutney recipes, quick chutney recipe, dosa side dish, idli chutney recipe, coconut free chutney, hotel style chutney, instant chutney recipe, protein rich chutney, vegetarian chutney recipe with step by step pictures and video recipe Check out the pottukadalai chutney recipe. If you like the video, pls SUBSCRIBE to my channel.

Delicious potukadalai (roasted gram) chutney served without coconut, onion, or tomato, perfect for a.

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.

Delicious Pottukadalai chutney served in a stainless steel bowl, no coconut, no onion, no tomato.

# 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

- ½ cup Pottukadalai (Roasted Gram)
- 3 Red chillies
- 2 Garlic cloves
- Tamarind - small piece
- ½ teaspoon Sesame oil
- 1 cup Water
- Salt - to taste

### To Temper
- ½ tablespoon Sesame oil
- ¼ teaspoon Mustard seeds
- ½ tablespoon Urad dal
- 1 Red chilli
- Asafoetida - a pinch
- Curry leaves - a few

Delicious Pottukadalai chutney served with traditional South Indian breakfast dishes.

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

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

Pouring sesame oil into a black cast iron skillet for cooking.

Person adding chopped garlic to a hot skillet for Pottukadalai chutney preparation.

Spicy red chili peppers for flavorful Pottukadalai chutney without coconut or onion.

Pottukadalai chutney being prepared in a skillet, no coconut, no onion, no tomato.

Pottukadalai chutney in a skillet with dried red chilies and spices, no coconut or onion.

Pottukadalai chutney being prepared in a black skillet, no coconut, onion, or tomato.

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

Transfer of roasted gram for Pottukadalai chutney, no coconut, no onion, no tomato.

Pottukadalai chutney being prepared with salt, no coconut, no onion, no tomato.

Pottukadalai chutney in a blender, ready to be ground without coconut or onion.

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

Pottukadalai chutney being prepared in a blender, water added for consistency.

Water being poured into a blender for Pottukadalai chutney preparation.

Pottukadalai chutney being blended in a mixer without coconut or onion.

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

Pottukadalai chutney prepared without coconut, ideal for allergy-friendly recipes.

Mustard seeds in a black cast iron pan for chutney preparation.

Close-up of roasted Pottukadalai being prepared for chutney in a black skillet.

Pottukadalai chutney being prepared in a black skillet, no coconut, with ingredients nearby.

Pottukadalai chutney cooking in a skillet, no coconut or onion, traditional South Indian recipe.

Fresh curry leaves being added to a pan for cooking.

Pottukadalai chutney being prepared in a pan with spices and curry leaves.

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

Pottukadalai chutney served in a bowl, no coconut, no onion, no tomato, creamy and flavorful.

Delicious South Indian potukadalai chutney served without coconut, onion, or tomato, perfect for a t.

Delicious potukadalai (roasted gram) chutney served without coconut, onion, or tomato, perfect for a.

pottukadalai chutney

chutney without coconut, tomato and onion

No ratings yet

Print Pin Comment

Ingredients

½ cup Pottukadalai Roasted Gram
3 Red chillies
2 Garlic cloves
Tamarind – small piece
½ teaspoon Sesame oil
1 cup Water
Salt – to taste

To Temper

½ tablespoon Sesame oil
¼ teaspoon Mustard seeds
½ 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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Delicious Pottukadalai chutney made without coconut, onion, or tomato, perfect for healthy, traditio.

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