Kadale Chutney Recipe (Fried Gram Chutney)
Description
Kadale Chutney is a flavorful, spicy, and tangy South Indian chutney commonly served in restaurants alongside a variety of breakfast dishes such as idli, dosa, vada, and more. It’s a versatile accompaniment, enhancing the taste of your meal with its delightful blend of roasted gram, coconut, and tamarind. With a burst of freshness from coriander leaves and the right balance of heat, this chutney is sure to become a favorite side dish at your breakfast table.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
For the Chutney
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1 cup |
| Coriander (Dhania) leaves | 1/4 cup |
| Roasted gram dal (Pottukadalai) | 1/4 cup |
| Green chillies | 2 |
| Tamarind paste | 1 tablespoon |
| Sugar | 1 tablespoon |
| Salt | To taste |
For Tempering
| Ingredient | Quantity |
|---|---|
| Oil | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Asafoetida (hing) | A pinch |
| White urad dal (split) | 1 teaspoon |
| Dry red chillies | 2 |
| Curry leaves | 1 sprig |
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Yield: Serves 4-6
Instructions
-
Grind the Chutney Base
Begin by preparing the chutney base. In a mixer grinder, add the grated fresh coconut, coriander leaves, roasted gram dal (pottukadalai), green chillies, tamarind paste, sugar, and salt. Grind all these ingredients together until you achieve a slightly coarse paste. The texture should not be too fine, as this gives the chutney its characteristic rustic feel. -
Prepare the Tempering
Heat oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds. Allow them to crackle. Then, add a pinch of asafoetida (hing), followed by the white urad dal (split). Stir for a few seconds until the dal begins to turn golden. Add the dry red chillies and curry leaves to the pan. Continue stirring until the tempering is fragrant and golden brown. -
Combine the Tempering with Chutney
Pour the hot tempering over the prepared chutney and mix well. This adds a lovely flavor and aroma to the chutney. -
Serve
Transfer the Kadale Chutney to a serving bowl and serve it fresh with idli, dosa, vada, or any South Indian breakfast of your choice.
Tips:
- You can adjust the level of spiciness by adding more or fewer green chillies, depending on your preference.
- For an even fresher taste, you can also add a small piece of ginger while grinding the chutney base.
- This chutney stays fresh for a day when refrigerated. Just reheat or serve it at room temperature.
Enjoy this Kadale Chutney as the perfect complement to your South Indian breakfast spread!
