Odaicha Kadalai Chutney:

While growing up, I hated this chutney so much…this is the only chutney they kept serving for years in my hostel. Oh man, I just cringe going back to those horrid days. I used to long for Mommy’s Thengai Chutney. Now things have changed differently…its not always about ‘pleasure of eating’…guilt for good food’, thinking too much about on going problems like cholesterol and diabetes! That’s how I planned to fix this pottukadalai chutney for a change, and looks like I never made them before’ so lets it be in my blog too:) You know what, my version is so much better, well-improvised (unlike hostel one’)…trust me, I loved it:)

Ingredients:

Toasted chickpeas 1 cup
Coconut 2-4 pieces – chopped
Dry red chilies 5
Curry leaves 3 springs
Garlic 4 cloves
Ginger 2″ grated
Salt
Oil few spoons.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Chana-Urid dal 2 spoons
Red chili 1 crushed
Curry leaves few
Sesame oil few spoons.

Method:

In a wok, heat oil. Add all the ingredients and fry them till fragrant.

Now wet-grind the same, do not add too much of water.

Temper the spices in hot oil and run the same over the chutney made. There you go..its done.

Serve to go with idlis and dosas.