Below recipe by Sowmya Venkatachalam,

Ingredients:

For Grinding

• 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

For Tempering

• 2 tsp Oil

• 1 tsp Mustard seeds

• 2 tsp Split Urad Dal

• 1 sprig Curry leaves

Instructions:

Grinding

• Take all the grinding ingredients (roasted gram dal, garlic cloves, pinch of tamarind, red chili and salt) in the mixer

• Without adding water grind the ingredients to powder

• Now open the mixer and add ½ cup of water. Grind the mixture to a smooth paste.

Tempering

• Heat oil in a pan. Once the oil is hot add mustard seeds and allow it to sputter.

• Then add split urad dal and few curry leaves. Give a good mix. Switch off the flame.

• Add this tempering to the chutney and stir well.

• Relish this delicious Pottukadalai chutney with Idli/Dosa!