We eat dosas at home quite  very often. So bored with the usual coconut and tomato chutneys I was browsing online for different chutney recipes and I stumbled upon this one from Sharmis Passions. I was attracted to the mix of all these ingredients.

Kadambam in Tamil means 'mixed'.........a mix of different ingredients to make this chutney.

It goes well with dosa and idli. A bit tangy, a bit sour and slightly fresh ............this chutney was definitely a refreshing change for us adults. Although my girls don't quite agree!

oil - 1 tbsp
urad dal - 1 tbsp
channa dal - 1 tbsp
dried red chilies - 2
green chili - 1
ginger - 1/4 inch 
hing/ asafoetida - a pinch
onion, roughly chopped - 1
tomato, roughly chopped - 1
curry leaves - 10
fresh mint leaves - 1/4 cup loosely packed
fresh coriander leaves - 1/4 cup loosely packed
fresh grated coconut - 2 tbsps
tamarind paste - 1/2 tsp
salt to taste

to temper:
oil - 1 tbsp
mustard seeds - 1/2 tsp
curry leaves - 8
dried red chilly - 1

  • Heat oil in the wok and add the urad dal, channa dal, dried red chilies and green chilly. Saute till the dals start to change colour. Add the hing.
  • Add the onion,salt and tomato. Cook till the tomatoes get mushy.
  • Add in the ginger, mint and coriander leaves. Saute for a minute and add in the tamarind and coconut. Stir and cook for another minute and turn off the flame. Let it cool.
  • Once it has cooled, put it in the bender and blend to a smooth paste adding a bit of water to reach the desired chutney consistency. Spoon the chutney into a clean bowl.
  • Now to temper..... in a small saucepan heat the oil. Add in the mustard seeds. Once they start popping add the dried chilly and curry leaves and turn off the flame.
  • Pour the tempered oil into the chutney and give it a quick mix.

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