Kadambam means mixture / medley of different ingredients. As the name suggests, this chutney is a delicious amalgam of many ingredients that packs in a subtle zing, sharpness and aromatic flavour in every bite. This chutney has versatile options – use it as a side for South Indian tiffins such as Idli / Dosa / Pongal, smear it on rotis to make kathi rolls, spread it over bread to make sandwiches, dipping sauce for snacks & veggies.
Cooking Time: 20 minutes
Serving : 2 -3
- Urad dhal – 1 teaspoon
- Channa dhal – 1 teaspoon
- Red chilli – 1 to 2
- Green chilli – 1
- Ginger – small piece
- Garlic – 3 pods
- Onion – 1 big size
- Tomato – 1 big size
- Green bell pepper – 1/4th
- Red bell pepper – 1/4th
- Curry leaves – handful
- Coriander leaves – handful
- Mint leaves – handful
- Tamarind – small piece
- Shredded Coconut – 2 tablespoon
- Salt – to taste
- Oil – 1 to 1 1/2 tablespoon
- Sesame oil (or regular oil) – 1 tablespoon
- Mustard seeds – 1 teaspoon
- Hing – 1/4 th teaspoon
Step by Step Instructions:
- Chop the onion, tomato, green bell pepper and red bell pepper. Peel the skin of the ginger and garlic and keep it aside.
- Heat a pan and add 1/2 teaspoon oil. Add 1 teaspoon urad dhal and 1 teaspoon channa dhal. Roast the lentils in low flame. When the lentils are light brown in colour, add 1 -2 red chilli and 1 green chilli. ( If you want the spice level to be mild, add just 1 red chilli). Saute` for a minute. Transfer the ingredients to a plate and allow it to come to room temperature.
- Heat a pan and add 1 to 1 1/2 tablespoon oil. When the oil is warm enough add the chopped onion and saute` until it is transparent.
- Add the chopped ginger and garlic and saute` for a minute or until the raw smell goes away.
- Add the chopped green and red bell pepper and saute` for 1- 2 minutes.
- Add the chopped tomato and stir well. Close with a lid and cook in low flame until the tomato turns soft and mushy.
- Add the curry leaves, mint leaves and coriander leaves. Saute for few seconds until it slightly wilts.
- Add a small piece of tamarind and 2 tablespoon of shredded coconut. Give a quick stir and switch off the flame.
- In a blender / mixie jar, add the roasted lentils and chillies and grind it to a coarse powder or paste. Now add the rest of the ingredients. Add salt. Give a pulse and add little water and grind to a chutney consistency. Add more water if needed.
- Seasoning – Heat a pan and add 1 tablespoon sesame oil. Add 1 teaspoon mustard seeds. When the mustard seeds crackle, add 1/4 th teaspoon hing and add the tempering to the chutney.
- Serve this chutney with idli / dosa or as a dip for breads.
- Adjust the number of chillies according to your spice preference. The above recipe with 2 red chillies and 1 green chilli yields a spicy chutney. For a milder version, add 1 red chilli instead of 2.
- If you prefer, you can skip adding the bell peppers.
- The use of sesame oil for tempering balances out the spicy level of the chutney. If you do not prefer sesame oil, you can substitute any regular cooking oil.
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