Healthy Roasted Chickpea Chutney (Potukadalai Chutney)
10 minutes
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About Healthy Roasted Chickpea Chutney (Potukadalai Chutney)
South Indian breakfasts are incomplete without a delicious chutney! Traditionally, coconut chutney reigns supreme, but this recipe offers a healthier, equally flavorful alternative using roasted chickpeas (potukadalai). Perfect for those watching their calorie intake, this chutney is a creamy delight that won't compromise on taste.In my family, coconut chutney is a breakfast staple, especially with pongal. To make it healthier without sacrificing flavor, I developed this roasted chickpea version. The sautéed green chilies and ginger add a delightful kick, while the creamy texture rivals the original.This versatile chutney is a guilt-free way to enjoy your favorite South Indian dishes like idli, dosa, and pongal. Feel free to omit the olive oil for an even lighter version.
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Recipe Time & More
Prep5 minutes
Cook5 minutes
Total10 minutes
Ingredients
Roasted Chickpea Paste
- 1 cup Chickpea also known as potukadalai. ensure they are roasted and cooled before use., roasted
- 3 tbsp Yogurt low-fat yogurt or curd recommended.
- 2 Chili finely chopped; adjust to your spice preference., green
- 1 tbsp Tamarind Paste adjust to taste. you can also use a small piece of tamarind soaked in warm water.
- 1/2 inch Ginger finely chopped.
- 1.5 tsp Salt to taste.
- 1/2 - 1 cup Water add gradually until you reach desired consistency.
Tempering
- 1 tsp Olive Oil or 1.5 tsp gingelly oil (sesame oil).
- 1/2 tsp Mustard Seed also known as rai.
- 1 tsp Gram also known as urad dal., black, split
- 1.5 leaves Curry Leaf
Instructions
Prepare the Chickpea Paste
- Heat 1 tsp olive oil in a small pan. Add the chopped green chilies and ginger.
- Sauté for about a minute until fragrant. Remove from heat and set aside.
- In a blender, combine the roasted chickpeas, sautéed chilies and ginger, tamarind paste, yogurt, and salt.
- Blend into a smooth paste, adding water gradually until you reach your desired consistency.
- Transfer the chutney to a bowl and set aside.
Make the Tempering
- Heat the remaining oil (or gingelly oil) in a small pan.
- Add the mustard seeds and let them splutter.
- Add the split black gram (urad dal) and curry leaves. Sauté briefly until the dal is lightly browned.
Combine and Serve
- Pour the tempering over the chickpea paste and mix well.
- Serve immediately with your favorite South Indian breakfast dishes like idli, dosa, pongal, or pesarattu.
Recipe Notes
Expert Tips for the Best Roasted Chickpea Chutney
- Roast your chickpeas perfectly: Ensure the chickpeas are roasted until slightly browned but not burnt for the best flavor.
- Adjust the spice level: Control the heat by adjusting the amount of green chilies used. Start with fewer and add more to taste.
- Tamarind balance: The amount of tamarind paste can be adjusted to achieve your preferred level of tanginess. Start with a smaller amount and increase as needed.
- Consistency matters: Add water gradually while blending to achieve a smooth, yet not too runny, consistency.
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Recipe Nutrition
Calories: 403kcalCarbohydrates: 61gProtein: 25gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 1710mgFiber: 15gSugar: 4g
Priya Satheesh
Articles: 52
3 Comments
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I’m thrilled to try this recipe!
Thanks for the inspiration! Looks tasty.
Perfect dish! Can’t wait to cook it.