Udhaiyam ROASTED DARIA - 500G

The steel dabba beside the mixie, opened every single time chutney was made.

• What: Pottukadalai, roasted split gram
• Pack: 500 g
• Brand: Udhaiyam, Chennai
• Best for: Coconut chutney, idli podi and sundal

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

Udhaiyam dals are made by Udhaiyams Agro Foods, based in Thiruvotriyur in Chennai, which says the Udhaiyam name has been in the market for eighty-five years. Pottukadalai is chana dal that has already been roasted and split, so it needs no soaking and no cooking and grinds straight to a powder.

On its own it is dry, pale and faintly sweet. A handful ground into coconut chutney thickens it and keeps it from splitting, which is the part most people miss. Choosing between the grams? Pottukadalai for grinding, chana dal for cooking, whole roasted gram when you want to eat it as it is.

Tip: Two tablespoons per coconut is about right for chutney. Any more and it turns pasty rather than thick.

Goes well with: Heera Desiccated Coconut Fine, Suswaad Idli Chilli Powder (Garlic), Natures Black Eye Beans (Karamani)

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