Kadale Chutney Recipe - Fried Gram Chutney
Kadale Chutney is a popular accompainemt made with roasted gram dal, coconut and other ingredients. It is usually served along with idlis, dosa or vada and pairs well with any south indian breakfast.
Kadale Chutney is a chutney which is commonly served in hotels across South India along with idli, dosa, vada and many other dishes. It is a spicy and tangy chutney which makes a great side to any south Indian breakfast.
Kadale Chutney is quick to make. All the ingredients like the coconut, roasted gram dal, tamarind paste, green chillies and coriander are all ground together to make a coarse chutney.
Serve Kadale Chutney with Homemade Soft Idlis or Masala Dosa and Beetroot Sambar for a delicious South Indian meal.
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5 Servings
Ingredients
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For chutney
- 1 cup Fresh coconut , grated
- 1/4 cup Coriander (Dhania) Leaves
- 1/4 cup Roasted Gram Dal (Pottukadalai)
- 2 Green Chillies
- 1 tablespoons Tamarind Paste
- Sugar , A pinch
- Salt , to taste For tempering
- 1 tablespoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- pinch Asafoetida (hing)
- 1 teaspoon White Urad Dal (Split)
- 2 Dry Red Chillies
- 1 sprig Curry leaves
How to make Kadale Chutney Recipe - Fried Gram Chutney
To begin making the Kadale Chutney recipe, grind all the ingredients listed under ‘For chutney’ like the coconut, coriander leaves, roasted gram, tamarind paste, salt and sugar into a paste in a mixer grinder. Make sure that the chutney is not too fine but a little coarse.
Transfer the Kadale Chutney to a serving bowl and keep aside.
Heat a teaspoon oil in a tadka pan and add mustard seeds and asafoetida. Once the mustard seeds crackle, add the urad dal, dry red chillies and curry leaves and saute till the curry leaves turn crisp.
Once done turn off the heat and add the tempering to the Kadale Chutney bowl and serve.
Serve Kadale Chutney with Homemade Soft Idlis or Masala Dosa and Beetroot Sambar for a delicious South Indian meal.
