Pottu Kadalai (Roasted Bengal Gram) Thuvayal

by Kamala on January 8, 2010

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Roasted Bengal gram is known as Pottu Kadalai in Tamil and is also known as chutney dal or fried channa. This is one of the commonly found item in the grocery list of all houses in Tamil Nadu. This is used with coconut in most of the chutneys and also to make some sweets and snacks. Here I have prepared a tasty Thuvayal with Pottu Kadalai.

At times there is a confusion between Chutney and Thuvayal (also called as Thugayal). The difference I feel is, Chutney is semi solid or watery and Thuvayal is thick. Chutney needs seasoning and Thuvayal needs no seasoning.

Serves: 4

Cooking time: 5 minutes

IngredientsPottu_Kadalai_Roasted_Bengal_Gram_Thuvayal_1

  • Fried Channa (roasted Bengal gram) – 2 table spoon
  • Coconut – 2 pieces
  • Green chilli – 2 no
  • Garlic – 2 pods
  • Salt – according to taste

Method

  • Chop and grind all the given items, with little water.

Pottu_Kadalai_Roasted_Bengal_Gram_Thuvayal_2 Pottu_Kadalai_Roasted_Bengal_Gram_Thuvayal_3

  • Can be served with Variety Rice, Dosa, Idli, Kanji.

Pottu_Kadalai_Roasted_Bengal_Gram_Thuvayal_4

Tips

  • If you want you can grind without coconut also or reduce coconut quantity.
  • Those who don’t like garlic, can replace it with pinch of asafoetida.

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{ 2 comments… read them below or add one }

Priya January 8, 2010 at 8:16 pm

I used to have this thuvaiyal with kanji..my fav dish ..

anil October 3, 2011 at 5:19 am

is the gram different from that used by hoteliers in preparing coconut chutney in hyderabad?

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