White Pottukadalai (Roasted Gram) Chutney


Ok, this chutney is very similar to the previous pottukadalai chutney that I’d posted earlier. I however have omitted the cilantro and have used lemon juice instead of tamarind to bring in the tang. Like I said before, chutneys are all about mix and match.



For Grinding
3 fresh green chilies ( base it on your spice tolerance) 
1 big clove of garlic
1 cup pottukadalai/ roasted chickpeas/ split dalia/ kadale pappu 
salt to taste
2 – 3 tbsp lemon juice

For Seasoning
2 dried red chili torn into 1 inch pieces
2 tsp of cold pressed sesame oil
1/2 tsp black mustard seeds
1 sprig of curry leaves


  • Blend all the ingredients for grinding into a slightly smooth paste.
  • Heat oil in a pan, add all the ingredients for seasoning.
  • When the mustard pops, turn off the flame and pour into the ground mixture.
  • Mix the seasoning well into the chutney and serve with idlis, dosas or other crêpes
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