Putnala Pappula Pachadi | Roasted Chanadal Chutney (Easy Recipe)

Hello, fellow foodies!

Today, I am excited to share with you one of my favorite chutney recipes, Putnala Pappula Pachadi, also known as Roasted Chanadal Chutney.

This delightful condiment is a staple in Andhra cuisine and goes exceptionally well with various breakfast dishes like Idly, Dosa, Pesarattu, Upma, and Pongal.

The simplicity of the ingredients, coupled with the incredible flavor, is sure to make this chutney a household favorite.

5 Reasons You’ll Love This Putnala Pappula Pachadi Recipe

1. Quick and Easy: This recipe requires only a few ingredients and can be prepared in under 10 minutes, making it a hassle-free recipe for busy mornings.
2. Versatile: Putnala Pappula Pachadi pairs well with a wide variety of breakfast and snack dishes like Idly, Dosa, Pesarattu, Upma, and Pongal, making it an incredibly versatile condiment.
3. Healthy: Putnala Pappula (Roasted Chanadal) is a rich source of protein that helps keep you full for a longer duration. The coconut used in the recipe adds a good amount of fiber to the chutney, making it a healthy addition to your diet.
4. Aromatic and Full of Flavor: The tempering process used in the recipe amps up the flavor of the chutney, giving it a distinct aroma and making it incredibly flavorsome.
5. Customizable: The recipe can be easily customized to suit your taste preferences, whether you prefer it spicier or milder.

Recommended Equipment

• Frying pan: We will use a frying pan to fry the green chilies.
• Blender: A blender is required to make a smooth paste of roasted Chanadal, coconut, green chilies, and salt.
• Small pot: You’ll need a small pot to season the chutney.

Ingredients You’ll Need

• 1 cup Putnala Pappulu (Roasted Chanadal): The star ingredient for this recipe. Roasted Chanadal adds a nutty and earthy flavor and is high in protein.
• 1/2 cup Fresh Coconut (chopped): Fresh coconut adds a sweet flavor and texture to the chutney, making it more flavorful.
• 2-3 Green Chilies: Green chilies add a spicy kick to the chutney. Adjust the number of chilies based on your spice preference.
• 1 tbsp Salt: Salt is added to taste.

Seasoning:

• 1/2 tsp Mustard Seeds: Mustard seeds add a nutty flavor and texture to the chutney.
• 1/2 tsp Cumin Seeds: Cumin seeds have a warm, earthy flavor that pairs well with the chutney.
• 1 tsp Urad Dal: Urad dal adds a slight bitterness to the chutney.
• 1 Dried Red Chili: A dried red chili adds a deep color and a subtle smoky flavor to the chutney.
• 1 tsp Oil: Oil is used to fry the green chilies and as a tempering agent.

How To Make Putnala Pappula Pachadi

1. Fry the Green Chilies: Take a frying pan, add a tsp of oil, and fry two to three green chilies until they are slightly charred. Keep them aside.
2. Sauté Coconut: In the same pan, add chopped fresh coconut and sauté for a minute or until it turns light brown. Switch off the flame and let it cool.
3. Blend the Ingredients: In a blender jar, add roasted Chanadal (Putnala Pappulu), sautéed coconut, fried green chilies, and salt. Grind them into a coarse powder.
4. Add Water and Blend: Add a little water to the blender and grind again to reach a smooth paste-like consistency.
5. Season the Chutney: In the same frying pan, heat a little oil, add mustard seeds, cumin seeds, urad dal, and dried red chili. When the seeds start to splutter, turn off the flame and add this seasoning to the chutney.
6. Serve: Mix everything well, and your delicious Putnala Pappula Pachadi is ready to serve. Enjoy it with your favorite breakfast dishes.

5 Expert Tips and Tricks

1. Fresh ingredients: Ensure that the ingredients you’re using, especially coconut, are fresh. Fresh ingredients can elevate the flavor of the chutney.
2. Adjust spice level: Adjust the number of green chilies to match your spice preference.
3. Grind to the desired consistency: You can customize the consistency of the chutney by adding or reducing the amount of water while grinding. Some prefer it coarse, while others prefer it fine.
4. Add seasoning while the oil is hot: For the perfect tempering, add the seasoning to hot oil to ensure that the spices release their flavors and are evenly distributed.
5. Always use roasted Chanadal: Roasting the Chanadal enhances its flavor and makes it crisp, which is essential for this recipe.

Uses For Putnala Pappula Pachadi

1. As a dip: Putnala Pappula Pachadi can be used as a dip for snacks like samosas, pakoras, and cutlets.
2. As a spread: You can use this chutney as a spread for sandwiches, wraps, or rolls.
3. As a marinade: You can use the chutney as a marinade for grilling chicken or paneer.
4. As a salad dressing: Mix the chutney with curd and use it as a dressing for salads.
5. As a sauce: Add the chutney to pasta sauce to give it an Indian twist.

Recipe Variations

• Onion-Tomato Pachadi: Add chopped onions, tomatoes, and coriander leaves while making the chutney for a tangy variation.
• Mint-Coriander Pachadi: Add mint and coriander leaves to the chutney while blending for a refreshing twist.
• Ginger Pachadi: Add grated ginger and a splash of lemon juice to the chutney for a warm and tangy flavor.
• Tamarind Pachadi: Soak a small piece of tamarind in hot water and add it to the blender jar while grinding for a sweet and sour taste.
• Garlic Pachadi: Add minced garlic to the tempering for an intense, savory flavor.

Substitutions

• Roasted Chanadal: If roasted Chanadal is not available, use roasted peanuts or roasted sesame seeds.
• Fresh Coconut: You can use desiccated coconut if fresh coconut is not available.
• Green Chilies: Use red chilies or chili powder if green chilies are not available.

Storing, Freezing, and Reheating

• Storing: Store the chutney in an airtight container in the refrigerator for up to a week.
• Freezing: You can freeze the chutney in the freezer-safe container for up to a month. Thaw it in the refrigerator and mix it well before using it.
• Reheating: Reheat the chutney in the microwave or on the stovetop before serving.