Fried Gram Chutney Recipe

Most Americans do not know what fried gram is and will have difficulty finding exactly what they need in a regular store. That is why I always suggest going to ethnic markets. You can also buy online and get better deals and save some time. You can either buy roasted/fried gram/dal or make it yourself in a hot wok with no oil and do not make them brown or black. I have been looking for a vendor in USA for them online with zero luck, so if anyone has any info on that please email me.

In South India, finding roasted/fried gram/dal is very easy. This recipe is not a traditional one in my household and the reason I included it was because chutney’s are very important in India. We use them with many different fried foods and breads. My favorite dip to this chutney is bonda/mysore buji balls (please excuse my Hindi as I rarely use it as Telugu is the language more common to me in Hyder)

Fried Gram Chutney

1/2 of a coconut grated
curry leaves 5-8
fried gram- 50 g
5 Green chilies
1 tbsp mustard seeds
1 tbsp oil
salt to taste
10 g of tamarind

Directions:
Grinding: together grated coconut,fried gram,green chillies,tamarind and salt into a fine paste.
Tempering: heat oil in a pan. add mustard seeds.when they splutter, add curry leaves.pour the chutney paste into it and stir well. remove from fire.
Serve with masala dosas,idlis or chapatis.

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3 thoughts on “Fried Gram Chutney Recipe

  1. Pingback: Curry Leaves Chutney | cookingwithsapana

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    • Thanks for checking out the blog! Now that my pregnancy is over I can get back to blogging! Look out! Lots to come in the future! My recipes are the feeds and the other pages I update on occasion, so you will have to check-in every once in a while!

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