Roasted Bengalgram/Dalia Chutney(Putnala Chutney)

Written By Praveena Gudipati on Tuesday, February 10, 2015 | 7:58 AM

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Putnalu/ Dalia/Roasted Bengal gram is a protein rich legume. It is roasted, split, skinned Bengal gram dal.

This chutney goes with Idli, Dosa,Utappam,Upma and many other South Indian breakfasts.The chutney is tangy, spicy and yummy. The chutney is quick to make as the dal is already roasted. Personally I love Peanut chutney with all breakfast dishes but for a change, once in a while I make this Dalia chutney.

I have mentioned in chutney that I used Serrano chilli.This is just to give an idea on how much spice I used. You can use your usual chill and adjust spice accordingly.The seasoning gives a nice added flavor to the chutney.So do not forget that part. Below pic is cup cake shaped Kodo millet Idli (Arikelu/Varagu Idli) with Dalia chutney.

I use my Ninja Kitchen System , blender for making Chutneys. After my Indian Mixie broke (actually 2 of em) I bought Ninja and I'm happy with it. The blender attachment is used for Powders, masalas , chutneys and food processor is used for chapatti dough making, cookie dough, shredding cabbage, grating carrot with the blades given and finally the big jar is used for batters. I don't make batters in it as I have Ultra wet grinder but I use it for big batch of dry grinding. They have many more models with different attachments now. But this is working good for my needs.

Servings:
Four (4)
Total time:
10 minutes

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)

1 cup Dalia/Putnalu
1/3 cup coconut (I used frozen fresh grated coconut/Pacchi Kobbari)
1-2 Serrano chillies or other variety
1/4 lemon size Tamarind (as shown in picture below)
Salt to taste

For seasoning:

1 tsp Cumin seeds (Jilakara)
1/2 tsp Mustard seeds(Aavalu)
Few Curry leaves chopped
2 Red chillies
1/2 tsp Urad Gota optional

Dalia Chutney(Putnala Chutney) Recipe

Soak tamarind in warm water.
If you are using fresh coconut chop into small pieces or use frozen grated coconut. I always keep Deep brand frozen coconut (not dry coconut) handy. If I have coconuts, I chop, blend in mixer and freeze for later use.
Take 1/2 teaspoon oil in a small fry pan, roast green chillies. If you blend em without roasting the chutney does not taste good.
Now in a blender take putnalu, coconut, roasted green chilli , salt, tamarind and blend everything with water, to a smooth consistency.
Take the chutney in a bowl.
Prepare seasoning: Heat oil in a pan. Add mustard seeds and cumin seeds. When the seeds splutter add curry leaves, red chillies. When chillies turn dark brown turn off stove and add turmeric.
Add seasoning to chutney and stir in.Serve it with Idli, Dosa or Upma.