Kadamba Chutney Recipe
Kadamba chutney - An easy and flavorful side dish to serve with idli, dosa.
Ingredients
- Mint leaves - 1/2 cup packed
- Coriander leaves - 1/2 cup
- Curry leaves - 1 fistful
- Urad dal - 2 tbsp
- Whole dry red chilies - 10 to 12
- Tamarind - 1 small lemon size
- Garlic - 10
- Ginger - 3 inch piece
- Oil - 1 tbsp
To temper:
- Mustard seeds - 1 tsp
- Oil - 3 tsp
Instructions
Preparation:
- Wash and squeeze out excess water from mint, coriander and curry leaves.
- Soak tamarind in hot water for 5 mins.
To make Kadamba Chutney:
- Heat oil in a pan. Add urad dal and whole dry red chilies and saute over low flame till they are roasted to golden brown.
- Drain into a bowl and set aside.
- Add garlic and ginger to the same pan and saute till they shrink in size and change color slightly.
- Drain into the same bowl and let it cool.
- Add mint, coriander leaves and curry leaves and saute till they shrink in size.
- Take the pan off the stove and let it cool.
- In a mixie jar, add the roasted dal, chilies, sauteed ginger - garlic, and the leaves.
- Add soaked tamarind, salt and grind to a smooth paste using the same water used to soak tamarind.
- Add more water if needed and check salt.
- Heat oil in a pan for tempering.
- Add mustard and when it splutters, add the ground chutney and mix.
- Add little water to the mixie jar, rinse well and add to the pan.
- Cook over low flame for 1 minute till it is smooth and take off fire.
- Kadamba chutney is ready to be served with hot idlis and dosas.
- It keeps well for upto 10 days when refrigerated.
Video
