Roasted
gram chutney recipe with step by step written instructions and a video demo, is a easy dry chutney powder recipe. Make when you
have time and use at any time.
Roasted gram or roasted chickpeasis known as Puthane dal (marathi) or hurigadale (kannada) or bhuna Chana (hindi) or dalia (gujarati), pottu kadalai (Tamil), putanalu pappu / pacchi senaga pappu (Telugu) in Indian language.
Roasted gram is available in Indian shops as seen in the image below.
Hurigadale - Puthane - Roasted chickpeas
Here we are using puthane / roasted gram to make dry chutney powder.
Puthani or roasted gram is also added to wet chutney to get good consistency and taste and bulk such as in coconut chutney.
How to make putani - hurigadale chutney powder?
Ingredients to make 1 1/2 cup Puthane chutney - Hurigadale chutney powder
Puthane - (dalia - bhuna chana) - 1 cup
Grated dry coconut(copra) or dessicated coconut - 1/2 cup
Red chili powder - 1 tsp or to taste
salt - 1 tsp or to taste
Asafoetida - 1/4 tsp
Optional Ingredients
Dry tamarind - a little
Jaggery - 1/2 teaspoon
Garlic pods - 6-10, more or less according to taste.
Roasted gram - puthane chutney ingredients
Method to make dry roasted gram chutney:
Lightly roast the grated coconut on low flame for a few minutes till
it is light brown. Roasting enhances the taste and flavor and also
preserves the chutney for a long time. If you are sure to finish the
chutney within 10 days you may omit roasting.
Grind together the coconut and the other ingredients to a coarse powder.
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