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pottukadalai chutney, udacha kadalai
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5 from 2 votes

Pottukadalai chutney recipe

Pottukadalai chutney recipe is an easy side dish for South Indian tiffin like paniyaram, bajji, bonda, vadai or even with breakfast like idli, dosa upma.
Prep Time5 mins
Cook Time5 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 3


  • 1 cup Pottukadalai udacha kadalai
  • 2 tablespoon Coconut grated
  • 4 Green chilli
  • 1 Garlic small flake
  • ¼ teaspoon Ginger
  • ¼ teaspoon Small onion
  • ¼ teaspoon Tamarind
  • Salt as needed

To temper

  • 2 teaspoon Oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 1 Sprig Curry leaves


  • First, heat a kadai with oil. Break and saute green chilli until it becomes pale. Drain from oil keep aside.
  • In the same oil you can temper and transfer to the serving bowl.
  • Place pottukadalai, coconut, chilli, garlic, ginger, onion, tamarind and salt in mixer. Powder it first.
  • Then add water and grind it wet.
  • Transfer to serving bowl, adjust water and mix well with tadka.



  • You can skip tamarind in this recipe.
  • Skip the coconut and make pottukadalai chutney without coconut.