Podi Chutny recipe | Onion tomato dal | Poongodi’s kitchen Is more or less the same as அரைத்த வெங்காயகோஸ் . Only difference is we add roasted and powdered dal while serving.
Urad dal and toor dal were roasted dry and powdered separately. Adding channa dal is optional. I didn’t add channa dal in this recipe. This dal powder is added to the chutney just before serving. It added crispness to the chutney. We call this as podi chutney in Chettinad. It has a good flavour and taste. You’ll love it. Let’s see about its preparation now.
- red chillies/ vara milagai – 5 to 6 number
- onion – 1 cup (chopped)
- tomatoes – 1 cup (chopped)
- garlic/ poondu – 5 to 6 cloves
- fennel seeds/ sombu – 1 tblsp
- cumin seeds/ seeragam – 1 tsp
- coconut – 2 tblsp
- tamarind/ puzhi – lemon size
- salt/ uppu – to taste
To dry roast and grind:-
- urad dal/ ulundham paruppu – 3 tblsp
- toor dal/ thuvaram paruppu – 3 tblsp
- bengal gram/ kadalai Paruppu – 3 tblsp (optional) I have not taken this dal.
1. Dry roast the dals you selected, cool down and grind it coarsely.
2. Grind red chillies, fennel seeds, cumin seeds, coconut, onion, tomato, garlic, tamarind and salt with enough water and keep it ready.
3. Heat 1tsp of oil in pan and add mustard seeds and when it splutters add urad dal and when it turns golden brown, add asafoetida and when it splutters add few curry leaves and ground chutney with 2 cups of water.
4. After boiling for around four to five minutes, switch off stove and remove from flame.
5. Add the fresh coarsely ground powder of dals just before you serve.
6. Can be used with iddlis and dosas as side dish.