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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Cuisine: South Indian Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Tadka Pan (Seasoning Pan)
Cooks in 5 M
Total in 20 M
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.