Pottukadalai Chutney, a delicious condiment made with roasted gram dal and coconut, is an easy-to-make accompaniment that complements many South Indian breakfast and tiffin items, such as idli, dosa, upma, and paniyaram. In Tamil, we refer to this chutney as “Thanni Chutney,” which means “Watery Chutney” because of its thinner consistency compared to other chutneys.
This chutney is particularly popular in Madurai, where it’s known as one of the city’s famous temple chutney recipes. Despite its watery texture, Thanni Chutney is packed with flavor and spiciness. It’s a straightforward side dish for idlis that is served in most of the hotels and street food stalls in Madurai.
To make this chutney, add more red chilies and temper with mustard seeds and hing for extra flavor. These are crucial ingredients to make the chutney perfect. Feel free to experiment with variations by adding only fried gram dal or an equal quantity of dal and coconut. Adjust the water quantity to your preference.
Give this easy and tasty pottukadalai chutney a try and let me know your thoughts.
Coconut Chutney Recipe | Gomathi Kitchen | Madurai Thani Chutney
Ingredients
Main Ingredients
To Temper
How to make coconut chutney recipe
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In a mixie jar, add coconut, Roasted chana dal,garlic and onion
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Next add tamarind ,Green chilies & Required salt,then grind them all into fine mixture using reqiuired water.
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Transfer coconut chutney to the bowl then add 1-2 cup water.
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For sesoning heat the pan with 2 Tsp Oil ,then Add the items under temper.
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Temper with the items given under ‘To temper’ table and add onion and fry till golden brown and mix it to the chutney we ground.
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Mix it to the chutney
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Serve with hot idli
