Kadamba Chutney / Quick & Easy Chutney for Idli / Dosa

Today's recipe is one quick and easy chutney recipe that goes well with most of the south Indian tiffin variety like Idly, Dosa, Pongal, Paniyaram, Adai, Upma etc., Kadamba Chutney is nothing but a combo of many ingredients like onion, tomato, ginger, chillies, garlic, mint leaves, cilantro, coconut, dal etc. This is one quick and yummy chutney and one of my favorite too. If u have all this veggies in hand but not enough to make a specific variety like Coconut Chutney or Mint Chutney or Tomato Chutney then you can make use of all those tiny bits in one recipe and make a delicious side dish for your tiffin. Now off to this simple chutney recipe....

Ingredients

1. Onion   1 big (chopped)
2. Tomato    1 medium (chopped)
3. Green chilli     3 or 4 no.s
4. Dry Red chilli    1 no.
5. Ginger     1" piece
6. Garlic   1 or 2 cloves
7. Mint leaves       from one stem
8. Curry leaves    1 sprig
9. Cilantro     2-3 tbsp chopped
10. Coconut    2 or 3 tbsp (shredded)
11. Tamarind    1 bcranberry sized peice
12. Channa dal/Kadala paruppu      1 and 1/2 tbsp
13. Urad dal/Ulutham paruppu    2-3 tsp
14. Oil    2 tsp

To Temper

1. Oil    1 tsp
2. Mustard seeds    1/2 tsp
3. Urad dal    1 tsp
4. Curry leaves    1 sprig or few

Method

• Heat 2 tsp oil in a pan, when it gets heated add channa dal and urad dal fry till golden brown.

• Then add green chilli, dry red chilli, garlic, ginger and tamarind piece stir it and add onions, curry leaves, mint leaves and saute onions until it turns light golden brown.
• After that add tomato and saute for a minute or it turns soft but not mushy.

• Lastly add cilantro and give a gentle stir and then add shredded coconut and switch off the stove.
• Allow this to cool completely then using little water - 2-3 tbsp water and enough salt, grind it to a fine coarse chutney not a smooth chutney.

• Then transfer this chutney to a bowl and keep aside.
• Now heat oil in a tempering pan, add the tempering ingredients fry well and add the tempering to the chutney.
• That's it..Tasty Kadamba Chutney ready. I served with Barley Adai (coming next on blog).

Notes:
You can use either green or dry red chilli, but i like adding both.
Add cilantro lastly and also do not stir fry it for long time, just few seconds is enough.
Adding tamarind is optional but it sure gives nice and mild tangy taste.
Instead of onions you can also use 20 pearl onions/shallots/chinna vengayam for more tasty chutney.

Sending this to Vardhini's Dish it Out Event happening @ Krithi's Kitchen