We eat dosas at home quite very often. So bored with the usual coconut and tomato chutneys I was browsing online for different chutney recipes and I stumbled upon this one from Sharmis Passions. I was attracted to the mix of all these ingredients.
Kadambam in Tamil means ‘mixed’………a mix of different ingredients to make this chutney.
It goes well with dosa and idli. A bit tangy, a bit sour and slightly fresh …………this chutney was definitely a refreshing change for us adults. Although my girls don’t quite agree!
INGREDIENTS:
oil – 1 tbsp
urad dal – 1 tbsp
channa dal – 1 tbsp
dried red chilies – 2
green chili – 1
ginger – 1/4 inch
hing/ asafoetida – a pinch
onion, roughly chopped – 1
tomato, roughly chopped – 1
curry leaves – 10
fresh mint leaves – 1/4 cup loosely packed
fresh coriander leaves – 1/4 cup loosely packed
fresh grated coconut – 2 tbsps
tamarind paste – 1/2 tsp
salt to taste
to temper:
oil – 1 tbsp
mustard seeds – 1/2 tsp
curry leaves – 8
dried red chilly – 1
PROCESS:
- Heat oil in the wok and add the urad dal, channa dal, dried red chilies and green chilly. Saute till the dals start to change colour. Add the hing.
- Add the onion,salt and tomato. Cook till the tomatoes get mushy.
- Add in the ginger, mint and coriander leaves. Saute for a minute and add in the tamarind and coconut. Stir and cook for another minute and turn off the flame. Let it cool.
- Once it has cooled, put it in the bender and blend to a smooth paste adding a bit of water to reach the desired chutney consistency. Spoon the chutney into a clean bowl.
- Now to temper….. in a small saucepan heat the oil. Add in the mustard seeds. Once they start popping add the dried chilly and curry leaves and turn off the flame.
- Pour the tempered oil into the chutney and give it a quick mix.
