Go Back

kadamba chutney

kalavai chutney for idli and dosai
No ratings yet
Print Pin

Ingredients

  • 1 tablespoon coconut oil
  • 3 garlic
  • Small piece ginger
  • 1 cup onion heaped
  • 1/2 cup tomato heaped
  • 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

Instructions

  • 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

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!