Kadambam means mixture / medley of different things. As the name suggests, this chutney is a delicious blend 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 India 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.
Parsley Chutney – a simple, vibrant and nutritious chutney packed with minerals and vitamins. Parsley leaves are known to have healing properties but is often ignored and used as just a table garnish. Parsley is known to contain some unusual components like volatile oil components and flavonoids that helps in preventing the onset of numerous diseases. Incorporate this striking and nutrient dense herb into your diet to reap its benefits. This Chutney can be served as an accompaniment for idli / dosa.
Street Style Chutney – a simple and quick to make condiment that is very popular along road side restaurants in South India. This delicious chutney has a medley of flavours – subtle zing and sharpness from the raw ginger, garlic & small onions ; tangy flavour from tamarind & tomato ; heat from red chillies and aromatic flavour from curry leaves and coriander leaves. The addition of roasted channa dhal gives volume to the chutney, complements and balances the different flavours. This street style chutney can be served as an accompaniment for Idli / Dosa / Rava dosa / Ven Pongal
Roasted Eggplant Chutney / Kathirikkai Thogaiyal – a delicious and smoky South Indian variation of the Mediterranean Baba Ganoush and the North Indian Baingan bharta. This roasted eggplant chutney is prepared by roasting the eggplant /brinjal /kathirikkai directly on a gas stove. The roasted eggplant is then grinded to a chutney along with some roasted Indian spices. This smoky and flavour packed eggplant chutney can be served with steamed rice or as an accompaniment for breakfast items like dosa & Venpongal.