Kadambam in Tamil means mixture of things. This Kadamba
Chutney Recipe is a unique mouthwatering recipe that is made from fresh
coriander leaves, Mint Leaves, , Raw Mango, Lemon, Ginger , Coconut and dals. This
kadambam chutney is highly nutritious, easy to make and tastes superb. This
simple and easy chutney variety that goes well with Rice, idli , dosa, and upma.
Preparation Time: 10 mints | Cooking time: 5 mints |
Serves: 4nos.
Ingredients:
Chopped Coriander Leaves 2 Tablespoon
Curry Leaves Few
Chopped Mint Leaves 2 Tablespoon
Fresh Coconut ½ cup
Grated Fresh Raw Mango 2 Tablespoon
Grated Ginger 2 Tablespoon
Grated Amala /Gooseberry 1 nos.
Chopped Green Chillies 2-3 nos.
Urdh dal 2
Tablespoon
Tamarind ½ inch
piece
Lemon Juice 1 Teaspoon
Oil 2 Tablespoons.
Salt To Taste
To Temper :
Coconut Oil 1 tablespoons
Mustard – 1 Teaspoon
Urad dal 1 Tablespoon
Red Chili 1 n0.
Curry Leaves few
Hing powder ½ Teaspoon.
Method:
- Heat the kadai with 2 tablespoon of oil. Add the urad dal, sauate for a minute.
- Now add curry leaves, grated ginger, Amala, Grated mango,Green chillies and mint leaves. Sauté till the dal turns golden.
- Now add a coriander leaves, fresh Coconut, and Tamarind, fry for a minute.
- Allow it to cool down. Then add it to the blender along with salt.
- Grind it to a smooth paste by adding required water. Add Lemon juice and mix it well. Now Chutney is ready.
- Actually I forgot to add tempering to the Chutney.
- Heat Coconut oil in kadai and add the mustard seeds. When they pop, add the red chili, curry leaves, urad dal, and Hing.
- When the dal turns a golden brown, switch off the stove.
- Add it to the Chutney.
- Serve with Rice, Dosa, and Idlis.
Notes:
- Adjust the spice according to your taste.
- You can skip coconut .
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