Kadamba Chutney | Onion Tomato Coriander Mint Chutney
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.
Servings: 4 people
Calories per Serving: 90kcal
Equipment
- Thick Bottomed Kadai/Pan
- Blender
Measurements
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5mlIngredients
- 2 Medium Onions
- 2 Medium Tomatoes
- 1/4 cup Mint Leaves
- 1/4 cup Coriander Leaves
- 12-15 Fresh Curry Leaves
- 5-6 Garlic Cloves
- 2 tbsp Roasted Gram Dal
- 1/4 cup Fresh Coconut Chopped
- 4 Dried Red Chillies
- 1 Green Chilli optional
- Small Marble Sized Ball of Tamarind
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Urad Dal
- Large Pinch of Asafoetida
- 1-2 tbsp Water if needed
Instructions
- In a thick bottomed pan heat 1/2 tsp 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 1/2 tsp 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 tbsp 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.