Kadambam Chutney

Kadambam Chutney

Chutney / Thogaiyal / Dips 60 comments

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

Ingredients:

  • 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

For Sesasoning:

  • 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.

Notes:

  • 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.

Check out my other Chutney Varieties:

60 comments

    1. Thank you Cindy for your kind words. Appreciate it very much. This chutney / condiment has very little protein just from the lentils. It is more of a side dish for the main course Cindy.

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