Kadamba Chutney | Kalavai Chutney Recipe

Kadamba Chutney | Kalavai Chutney Recipe | Tamilnadu Hotel Style Kara Chutney | chutney recipe | side dish for idli /dosa | Coconut chutney | Tamil Nadu Style Chutney recipe | hotel style chutney with step by step pictures and video recipe. Check out the kadamba kara chutney recipe and If you like the video pls SUBSCRIBE to my channel

SOUTH INDIAN CHUTNEY VARIETY

chutney is a popular condiment in South Indian cuisine that is used as a side dish or accompaniment for various dishes such as dosa, idli, vada, and more.

TAMIL NADU-STYLE KAARA CHUTNEY

Kara is the Tamil word for spicy food. A spicy version of  Tomato onion  Chutney is commonly referred to as  Kara Chutney. Mint, coriander leaves give amazing flavor to the kalava chutney.

SHOULD USE COCONUT OIL?

You can use any oil of your choice but coconut oil gives amazing flavor to coconut-based chutney.

CHOSE RIGHT COCONUT

Fresh or frozen coconut works best for the recipe. Avoid dry coconut or kopra.

FROZEN COCONUT - TIPS TO REMEMBER

If you are using frozen coconut, always thaw them first. You can thaw them at room temperature or microwave oven. If you microwave coconut, cool then grind. If the coconut is frozen add it to the hot tomato mixture, thaw well then grind

AVOID ADDING EXCESS WATER

Always add little water while grinding. Excess water might affect the chutney consistency. Coconut might not grind well if you add a lot of water.

hotel style CHUTNEY

You can pulse grind if you prefer grainy hotel-style chutney.

SHOULD I saute CORIANDER LEAVES?

It is optional but I like the flavor of sauteed coriander leaves.

WILL THE CHUTNEY BE SPICY?

Spice depends on the green chilli and red chilli you use. Adjust according to your spice level

Coconut-based recipes in TMF

chutney varieties 

Ingredients 

1 tablespoon coconut oil

3 garlic

Small piece ginger

1 cup, heaped onion

1/2 cup, heaped tomato

Required salt

1 green chilli

2 red chilli

10 grams mint leaves

1/2 tablespoon pottukadalai

10 grams coriander leaves

1/2 tablespoon roasted peanuts

1 tablespoon + 1/2 tablespoon coconut

Tamarind

To temper

1 teaspoon coconut oil

1/2 teaspoon mustard seeds

1 teaspoon urad dal

Curry leaves

Asafoetida

How to make Kadamba chutney with step-by-step pictures

• First, add coconut oil and heat

• Furthermore, add ginger and garlic; saute till garlic turns golden brown

• Add onion, green chilli, and red chilli; saute till onion turns translucent 

• Furthermore, add tomatoes; cook till tomatoes turn mushy

• Add the required salt; give a quick mix

• Furthermore, add coriander leaves and mint leaves; cook till they turn wilted

• Add roasted peanuts, pottukadalai, and coconut; mix well and turn off the stove

• Cool and add tamarind 

• Grind the chutney with the required water 

• Add oil and heat

• Furthermore add mustard seeds, urad dal, and curry leaves; let them splutter

• Add asafoetida; mix well

 

• Transfer; mix well and serve