Fried Gram Chutney | Tiffin Center style chutney

Fried Gram chutney is one of the most popular and preferred side dishes in South Indian Tiffin centers. The chutney makes an awesome combo with breakfast items like idlis, vadas, dosa, uttapam, upma, pongal, bonda, or even poori, and evening snacks like mirchi bhaji, masala vada, pungulu.

Being a South Indian coconut chutney is almost an everyday affair at home.

What is Tiffin center Chutney?

Hyderabad has a variety of options for tiffin centers and roadside tiffin bandis (stalls) spread across the city.

The ambiance of these places is not great but they are always crowded for the yummy food. Every item at this budget-friendly place is an absolute treat to eat.

This post is not about the street food joints. In this post, I will share the recipe for a chutney that is served with breakfast items. This chutney recipe is for people who are looking for a change from the regular coconut chutney. I guarantee you will lick your fingers.

The USP of these tiffin centers is their chutney(s). People rave about chutney more than breakfast items. If chutney is tasty, any item can be relished with love. It is also one of the reasons for people get addicted to these places.

The chutney is usually spicy in most places. Most of the tiffin centers and roadside bandis make chutney without coconut. Usually, the chutney is made with roasted gram dal or peanuts, or both.

The chutney ingredients, consistency, color, and texture differ depending on the tiffin center. Yet they all are finger-licking good.

An advantage of having a meal at the tiffin center is the open kitchen. It is worth watching how so many items are made in the front and at the back, there is constant preparation of batters and chutneys. Seeing those preparations, the appetite just doubles.

Most of the tiffin centers use big size wet grinders for batter and chutney preparation. The stone grinder is one of the secrets to tastier and more flavorful chutney.

I’ve already posted peanut chutney recipe on the blog. Soon will post coconut chutney.

About Fried Gram Chutney recipe

The Fried Gram chutney is a simple and easy-to-make recipe where roasted gram, fried peanuts and green chilies, cumin seeds, and salt are blended to a smooth paste. Later it is topped with a tadka/tempering which gives the chutney a nice flavor and taste.

The recipe does use some fried peanuts but the quantity of roasted gram is more than peanuts. In place of fried peanuts, you can use roasted peanuts.

The best part of this recipe is there are no specific measurements. You can add the ingredients as per your taste.

While this chutney is made without coconut. This putnala pappu chutney is a problem solver when there is no coconut. However, you can add a little if it’s handy.

The chutney has layers of flavors and adds a little spiciness to the otherwise bland idlis.

The consistency of the chutney is your choice. You can serve it as a thick chutney or add some water to make it watery.

Reasons to make

Simple and easy recipe.

Perfect side dish for tiffin items.

Need minimal ingredients.

Tasty and healthy.

The delicious chutney is tangy and spicy.

Peanuts and Dalia are excellent sources of vegetarian protein.

Ingredients to make Putnala chutney

Fried Gram: The star ingredient in this recipe. In Andhra, it is commonly called Putnala Pappu.

It is also known as Yellow Fried Gram (Split), Roasted chana dal, Roasted chana, Roasted gram dal, Roasted Bengal gram, Putani, Bhuna chana dal, Dalia (not to be confused with dalia which is broken wheat), Daria dal.

Peanuts: It gives the chutney creamy lusciousness.

Green Chilies: I use a spicy variety of green chilies. You can adjust the spiciness by altering the number and variety of green chilies.

Cumin seeds: It is generally not added at home. But trust me, it is a game-changer. Do not miss it for authentic taste.

Tamarind juice: It adds a bit of tang. You can replace it with lemon (half or full) juice.

Tempering ingredients: oil, mustard seeds, cumin seeds, garlic cloves (optional), curry leaves, asafoetida, dry red chilies.

At tiffin centers, garlic is not added to the tempering. You can add it or skip it.

Salt and Water as needed.

Pro tips

Use good quality roasted gram and peanuts. The rancid (old stock) ones will ruin the taste of the chutney. You can also use store-bought roasted unsalted peanuts.

Do not over fry the peanuts. Fry till they turn a light brown color.

Tamarind juice: I prefer to soak tamarind in hot water. Soak a lemon size in 1/4th cup of hot water for about 10-15 minutes. Extract the juice and use the same water while grinding.

If you are using seedless tamarind, you can saute it along with peanuts so that it softens.

Make sure the fried peanuts and green chilies are cooled enough before grinding.

Add little water at a time while grinding.

Peanuts and fried gram absorb the water. So the consistency thickens as it rests. Before serving, add water as required and adjust the consistency.

At home, we make the chutney a bit spicy. As most of the breakfast items are bland in taste, the chutney tastes the best if it’s slightly on the spicy side. However, you can adjust the chilies are per your preference.

If you like watery/runny chutney, add more chilies else the chutney will be bland after adding water.

While tempering, make sure the oil is hot. Mustard and cumin seeds should crackle in the oil.

Use fresh and tender curry leaves for the best aroma.

How to make Roasted Chana Dal chutney

Heat oil in a pan over medium flame. Add peanuts and saute till they have evenly browned. Remove them to a plate and let them cool.

Next, add green chilies and saute until chilies are blistered. Note: Be careful as chilies will crack and may splutter.

Take a blender jar, add fried peanuts, green chilies, putnalu, cumin seeds, and salt to taste.

Add tamarind juice and grind to a smooth paste. Remove it to a bowl.

Next step is to add the tempering.

Heat oil (used to fry peanuts) in a small skillet or pan over medium flame. When hot add crushed garlic, mustard seeds, cumin seeds, urad dal, chana dal. Saute till the dal changes color.

Next add dry red chilies, curry leaves, and hing. Fry till curry leaves turn crisp.

Pour the tempering over the chutney and mix well.

Fried Gram Chutney is ready to relish.

Serving & Storage Suggestions

As it is a tiffin chutney, you can serve it with breakfast items like tomato upma, dosa, idli, medu vada, uttapam, pesarattu, rava dosa, paniyaram, along with sambar.

As the chutney does not have coconut, you can refrigerate the chutney for 2-3 days in a clean dry air-tight container. The consistency of chutney thickens when refrigerated. Before serving, add water as required to thin it down.

Variations

There are many variations to roasted gram chutney, you can add a twist to the chutney to make your favorite flavor chutney.

You can either add a small piece of ginger or garlic or both to enhance the taste.

You can add dry red chilies for a blissful color.

Mixed Chutney: Can mix fried/roasted peanuts, roasted gram, and fresh coconut.

Can add curry leaves or coriander leaves.

If you’ve tried this Tiffin Center style Putnala Pappu chutney recipe then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

You can also follow me on Instagram to see what’s latest in my kitchen!

Recipe Card