Coconut and groundnuts are the two major ingredients to be avoided during dieting days but being in South India, it is very difficult as few breakfast dishes like pongal, upma, dosa, adai etc tastes heavenly only with coconut chutney. And particularly, when it comes to pongal my family expects coconut chutney to be served along with it. So, to make the chutney also healthy, I used to prepare it with roasted gram ( without coconut ) which tastes almost the same like our coconut chutney and need to mention that, it looks creamy too. The green chillies and ginger are sauteed in this recipe to give an extra flavor but it can also be added without sauteing, so that addition of 1 tsp olive oil can also be avoided.
Yield / Serves
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1 Cup Roasted gram / Potukadalai
3 Tbsp Low fat curd
2 Green chillies, chopped ( adjust according to taste bud )
Small piece of Tamarind
1/2 inch Ginger piece, chopped
Salt to taste
1 Cup of water + extra if necessary
1 Tsp Olive oil
1-2 Tsp Gingelly oil ( or olive oil )
1/2 Tsp Mustard seeds
1 Tsp Urad dal
Few curry leaves
Heat 1 tsp olive in a small pan and add the chopped green chillies and ginger pieces.
Saute for a minute and remove from the flame.
Add roasted gram in a mixie jar along with sauteed chillies and ginger, tamarind, curd and salt.
Grind into fine paste by adding water little by little.
Once done, transfer it to a bowl and keep aside.
Heat oil in small pan and add mustard seeds.
Once it starts spluttering, add urad dal and curry leaves.
Add the seasoning to the ground chutney and serve with Idly, Dosa, Pongal, Pesarattu etc..
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