“Kadambam” means mixture. This Kadamba Chutney can be prepared with different combinations using ingredients like peanut, garlic, ginger, coriander leaves, curry leaves, mint leaves, coconut, dhals etc. Basic ingredients for the chutney are chillies, tamarind and salt (உப்பு, புளி, மிளகாய்). To this we can add more suitable ingredients and make Kadamba (mixture of different ingredients) chutney.
This Chutney is made by grinding peeled sambar onions, garlic, and scraped ginger into a smooth paste with a splash of water. It’s then finished with a classic tempering of mustard seeds, urad dal, asafoetida, and curry leaves for extra aroma and crunch. Perfect as a tasty side for idli or dosai.
Kadamba Chutney Recipe
Kadamba Chutney
4
servings5
minutes5
minutesLearn how to make a delicious Kadamba Chutney, a versatile mixture of ingredients like peanut, onion, garlic, and more. Check out my recipe here.
Ingredients
Fresh coconut gratings – 1 cup
Pottu Kadalai (Fried Gram) – 2 tablespoons
Pea nut – 1 tablespoon
Sambar Onion – 3 to 4
Garlic flakes (small size) – 2
Fresh ginger – a small piece
Green Chillies – 2
Red Chillies – 2
Tamarind – a Gooseberry size
Salt – 1 teaspoon or as per taste
- For seasoning:
Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Urad dal – 1/2 teaspoon
Asafoetida Powder – a pinch
Curry leaves – few
Directions
- Peel the skin from sambar onion and garlic. Scrap the skin from the ginger. Put all the ingredients in a mixie and grind it to a fine paste adding little water.
- Season it with mustard, urad dal, asafoetida powder and curry leaves.
- Goes well with Idli/Dosai.
Thanks for these recipes. I had a bag of pottukadalai I wasn’t sure what to do with, and this site has given me some ideas.
Hi Vidya Rajan,
You can make “Pottukadalai Urundai”, Murukku or Ribbon Pakoda with Pottukadalai Powder. You can also make Pottukadalai vadai. Normally we can add one or two tableslpoons of Pottukadalai to whatever chutney we make.