Annam Daria 1kg (Pottukadalai)

Hands in the dabba while Amma ground the chutney, one fistful at a time.

• What: Pottukadalai, roasted split gram
• Pack: 1 kg
• Brand: Annam
• Best for: Coconut chutney, podi, snacking

Roasted gram, also called pottukadalai (Tamil) · pottukadala (Malayalam) · hurigadale (Kannada) · putnala pappu (Telugu) · bhuna chana / daria (Hindi) · phutane (Marathi) · daliya (roasted chana) (Gujarati).

What it is

Pottukadalai is chana that has been roasted and split, so it is already cooked and crunchy straight from the packet. In South Indian kitchens it goes into the mixie with coconut, where it thickens the chutney and keeps it from separating.

It is dry, light and faintly nutty. Ground into idli podi or a kara chutney it adds body without extra oil, and plenty of people just eat it by the handful with a bit of jaggery. Choosing between chana? Pottukadalai for chutney and podi, chana dal for kootu and vadai, kala chana for sundal.

Tip: Two tablespoons for half a coconut is the chutney ratio. It stops the chutney going watery by lunchtime.

Goes well with: Heera Desiccated Coconut, Heera Black Mustard Seeds, Sri Durga Jaggery Balls

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