Quick and simple side dish for idli dosa – Kadamba Chutney recipe with step-wise pictures. Roasted Onion Tomato Coriander Mint Chutney is quite flavorful and delicious with hot idli/dosa.
In a thick bottomed pan heat ½ teaspoon oil. Add mustard seeds, cumin seeds, urad dal and dried red chillies. As the dal turns golden, add asafoetida and remove the tempering onto a bowl.
Add remaining ½ teaspoon of oil and once hot, add roughly chopped onions, tomatoes, garlic pods and curry leaves.
Cook them until they are mushy on low flame. Keep covered if needed. Add mint and coriander leaves. Remove from heat. Let the mixture cool down.
Meanwhile, in a mixer jar add roasted gram, fresh coconut and tempered dried red chillies.
Grind into a coarse powder.
Now add the onion tomato mixture, salt as needed and a small marble sized ball of tamarind.
Pulse it a few minutes until the chutney is coarsely ground. Add 1-2 tablespoon of water if necessary. Pulse a few more times. This chutney will not be smooth in texture.
Remove onto a bowl and add the tempering on top.
Serve with hot idli or dosa or even chapati.
Nutrition
Nutrition Facts
Kadamba Chutney | Onion Tomato Coriander Mint Chutney
Amount per Serving
Calories
90
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.