Here is a tasty, easy to make and flavorful chutney, suitable to serve with most South Indian breakfast items like idli, dosa, paniyaram and uthappam.
Kadhambam / Kadhamba means "mixture of" in Tamil. In this recipe, I have used many Ingredients in one chutney, to give a delightful taste.
The colour of the chutney depends on quantity of greens you are adding. I usually add more greens in my chutney, so that it is not just a tasty choice but healthy as well.
Do try this spicy, flavorful chutney and give your feedback!
Ingredients:
Onion - 1 (chopped)
Tomato - 1(chopped)
Garlic - 3 cloves
Ginger - a small piece
Channa dhal - 2 tsp
Urad dal - 3 tsp
Red chill - 2
Green chilli - 2
Tamarind - a small piece
Grated coconut - 2 to 3 tbsp
Curry leaves - 1 sprig
Coriander leaves - less than half bunch
Kadhambam / Kadhamba means "mixture of" in Tamil. In this recipe, I have used many Ingredients in one chutney, to give a delightful taste.
The colour of the chutney depends on quantity of greens you are adding. I usually add more greens in my chutney, so that it is not just a tasty choice but healthy as well.
Do try this spicy, flavorful chutney and give your feedback!
PREP TIME
10 min
COOK TIME
TOTAL TIME
20 mins
Recipe for Kadhamba chutney / Kadamba Chutney
Recipe type: Main course
Cuisine: South Indian
Serves: 3 to 4 (approximately)
Onion - 1 (chopped)
Tomato - 1(chopped)
Garlic - 3 cloves
Ginger - a small piece
Channa dhal - 2 tsp
Urad dal - 3 tsp
Red chill - 2
Green chilli - 2
Tamarind - a small piece
Grated coconut - 2 to 3 tbsp
Curry leaves - 1 sprig
Coriander leaves - less than half bunch
Mint leaves - leaves from 5 to 6 sprigs
Curry leaves - leaves from 4 to 6 sprigs
Gingelly oil - 1 tbsp
For seasoning:
Mustard - ½ tsp
Curry leaves - 1 sprig
Gingelly oil - 2 tsp
Curry leaves - leaves from 4 to 6 sprigs
Gingelly oil - 1 tbsp
For seasoning:
Mustard - ½ tsp
Curry leaves - 1 sprig
Gingelly oil - 2 tsp
