Idli Chutney Without Coconut


Idli chutney without coconut has a traditional taste and good aroma. In this post, I have shared the recipe of making idli chutney without coconut being used in Indian households. Idli Chutney Without Coconut, a step by step recipe with pictures. Idli Chutney is the most common and the most delicious one in Andhra. No Andhraian and Telugu family can be without idli, chutney and sambar in their menu.

Pottukadalai Chutney | Fried Gram Chutney without Coconut

Easy No Coconut Fried Gram Chutney – Pottukadalai Chutney recipe with step-wise pictures. Easiest, quickest side dish for idli or dosa or other breakfast recipes.

PREP TIME: 10 mins

COOK TIME:10 mins

TOTAL TIME: 20 mins

COURSE: Side Dishes

CUISINE: Tamilnadu Recipes

SERVINGS: 4 people

CALORIES: 81 kcal


  • Blender
  • Small Fry Pan


1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml


For Chutney –

  • ▢2 Medium Onions Chopped
  • ▢2-3 Green Chillies
  • ▢3-4 Garlic Cloves
  • ▢¼ cup Fried Gram/Pottukadalai
  • ▢Tamarind Marble Sized Ball
  • ▢Salt as needed
  • ▢Water as needed

For Tempering –

  • ▢1 teaspoon Oil
  • ▢¼ teaspoon Mustard Seeds
  • ▢¼ teaspoon Cumin Seeds
  • ▢Large Pinch of Asafoetida
  • ▢Fresh Curry Leaves


  • Oil is heated in a pan. Along with the garlic cloves, add the chopped onions and green chilies.
  • Fry over medium heat until blistered chilies and transparent onions.
  • When the mixture has cooled, incorporate it with fried gram, a tamarind ball the size of a marble, and salt to taste.
  • As needed, add water while grinding to create a smooth chutney. Transfer to a bowl.
  • Meanwhile, add mustard seeds and cumin seeds to 1 teaspoon of oil to produce a tempering. Add asafoetida and fresh curry leaves as they begin to sputter.
  • Chutney has the tempering added. Serve alongside dosa or idli.

Indian Style No Coconut Peanut Chutney

Quick and easy Indian Style No Coconut Peanut Chutney for a delicious South Indian Breakfast. Best with dosas, idlis and vadas.

Cuisine: South Indian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 1 cup

Calories: 891kcal


  • ▢½ teaspoon Ghee
  • ▢¾ cup Peanuts
  • ▢1 teaspoon Urad dal Black gram skinned
  • ▢2 tablespoons Chana dal Bengal gram spilt and skinned
  • ▢Handful Curry leaves
  • ▢1 Green Chilli
  • ▢½ inch piece of Ginger
  • ▢Salt to taste

For tempering:

  • ▢1 teaspoon Ghee
  • ▢½ teaspoon Mustard seeds
  • ▢¼ teaspoon Urad dal
  • ▢1 sprig Curry leaves
  • ▢1 – 2 chilies dry, Red


  • In a pan, heat ghee and add peanuts. Roast for two to three minutes on a low flame.
  • Add urad dal and chana dal and roast again till the dals start turning light brown. To this, add curry leaves and the green chili. Stir this for a minute and switch off the flame.
  • Once cool, grind it together with ginger, salt and some water to a paste.
  • To temper the chutney, heat ghee in a small skillet or pan and add mustard seeds, urad dal, curry leaves and the red chilies. Switch off the flame once the mustard and urad dal start spluttering. Pour this over the chutney and serve.


  1. Replace the ghee in this recipe with a flavorless oil, like canola or vegetable oil, to make it vegan.
  2. Depending on your preference, you can alter the amount of water in the chutney to change the consistency. For a smoother, runnier consistency, use more water; for a thicker, more gritty consistency, use less water.
  3. Avoid skipping the roasted chana dal because it thickens the chutney.
  4. The calories listed below are based on 10 servings.


Calories: 891kcal | Carbohydrates: 56g | Protein: 38g | Fat: 64g | Saturated Fat: 13g | Cholesterol: 19mg | Sodium: 187mg | Potassium: 1249mg | Fiber: 23g | Sugar: 10g | Vitamin A: 1285IU | Vitamin C: 219mg | Calcium: 191mg | Iron: 7mg

Tomato Onion Chutney Recipe (Without Coconut)

Cooking is one of my passions. I like to make simple, nutritious, and tasty foods at home.

Sweet and Spicy Side Dish

Because it doesn’t contain coconut, tomato onion chutney is distinctive among chutneys. Tamarind, tomatoes, jaggery, and red chilies are the sources of the sweet, spiciness, and tangy flavors. This chutney is finished with sauteed curry leaves, white lentils, ginger, and garlic, which add flavor and scent to a variety of dishes.

This chutney takes less than 20 minutes to prepare and goes nicely with cooked rice, dosa, and idli.

Cook Time

Prep timeCook timeReady inYields
8 min10 min18 min3 servings


  • 1 tablespoon urad dal (white lentils)
  • 1 teaspoon mustard seeds
  • 6-8 curry leaves
  • 2 teaspoons oil
  • 2 dry red chilies, broken, use less spicy chilies
  • 1/4-inch ginger, chopped
  • 1/2 cup onions, sliced (I used 1/2 onion)
  • 2 tomatoes, chopped
  • 1 tablespoon jaggery, powdered
  • 1 tablespoon tamarind paste
  • 1/4 teaspoon red chili powder
  • 1 teaspoon salt, or to taste


  1. Heat oil in a deep bottomed pan. Add mustard seeds and allow them to crackle. Add white lentils, curry leaves, and broken red chilies. Saute over low heat until the lentils become golden brown.
  2. Throw in the ginger and onions. Increase the flame a little. Saute for 30 seconds; then add the tomatoes. Continue to saute for 3 or 4 minutes.
  3. Add powdered jaggery, tamarind paste, and salt. Mix well. Allow the jaggery to melt. Cook until the mixture comes to a gentle boil.
  4. Add red chili powder and mix well. Turn off the heat. Set aside to cool.
  5. When the mixture becomes cold, add it to a mixer and grind to get a smooth sauce.
  6. Transfer the chutney to a serving bowl. Serve with cooked rice, dosa, idli, etc. Enjoy!


  • 1 Mixer Grinder
  • 1 Heavy Bottomed Pan





One of the simple and fast chutneys is pottukadalai, which is made using roasted gram dal but can be made without coconut. This complements Idli, Dosa, and even munchies like Vada, Soda, and Bajji extremely well.



  • ½ cup Roasted Gram Dal (Pottukadalai / Dhaliya)
  • 2 nos Garlic cloves optional
  • 1 pinch Tamarind small gooseberry size
  • 4 nos Kashmiri Red Chili or 1 Red Chili
  • ½ tsp Salt adjust to your taste


  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 2 tsp Split Urad Dal
  • 1 sprig Curry leaves



  • Place in the mixer all the ingredients for grinding (roasted gram dal, garlic, tamarind, red chile, and salt).
  • Pulverize the components without using water.
  • Open the mixer now, and pour a half-cup of water in. To get a smooth paste, grind the mixture.
  • In a bowl, place the crushed chutney. Add extra water to the chutney to achieve the desired consistency, then stir thoroughly with a spoon.


  • In a pan, heat the oil. Add the mustard seeds after the oil is hot and wait for it to splutter. Then include a few curry leaves and divide urad dal. Make a decent mixture. Disconnect the flame.
  • Stir thoroughly after adding this tempering to the chutney.
  • Enjoy some Idli or Dosa with this delectable Pottukadalai chutney!



  • Adding Coconut – I omitted coconut from this dish. You can grind up one or two tablespoons of coconut if you enjoy the flavor.
  • You can adjust the amounts of ginger, garlic, and onion to suit your tastes. You can omit all of these and simply stir in asafoetida during tempering if you want an onion- and garlic-free version.
  • Green Chili – You can use Green Chili in place of Red Chili to offer wonderful flavor and taste.
  • Water can be added to change the chutney’s consistency to your preference.

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