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.

Madhuri Aggarwal
Kadale Chutney Recipe - Fried Gram Chutney
1351 ratings.

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.

You may also like other chutney recipes like

  1. South Indian Coconut Chutney
  2. Heerekai Sippe Chutney
  3. Uchellu Chutney
  4. Capsicum Chutney

 

Course: Side Dish
Diet: Vegetarian
Prep in

15 M

Cooks in

5 M

Total in

20 M

Makes:

5 Servings

Ingredients

    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 Cooking oil
  • 1/2 teaspoon Mustard seeds
  • 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

  1. 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.

  2. Transfer the Kadale Chutney to a serving bowl and keep aside.

For the tempering
  1. 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.

  2. Once done turn off the heat and add the tempering to the Kadale Chutney bowl and serve.

  3. Serve Kadale Chutney with Homemade Soft Idlis or Masala Dosa and Beetroot Sambar for a delicious South Indian meal.

Madhuri Aggarwal

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Last Modified On Tuesday, 02 July 2019 22:27
     
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