Kadambam / kathambam - mix of varieties; Chutney - Indian dipping.
Even though coconut chutney is a common side dish for Idly , there are many chutnies in my native that will make us vote for the homely Idly dosa. Every ingredient in this chutney is a blessing that makes it healthy and flavorful.
This is my mom's favorite too. I thought it will be nice to publish this as it is her birthday. Some years back, one fine morning my Amutha Anni (Sister inlaw) prepared it with Idly during her first visit. It was a big delight for our taste buds that got used to the regular coconut chutney and also it was her first dish in my dad's home. We were all surprised to see the young doctor preparing that chutney extremely delicious. Mom liked the chutney very much and told everyone she knew of it:) I fondly remember the way she admired anni and after that , this mixed chutney has become my favorite too.
Ingredients:Onion - 1 big
Cilantro / coriander leaf - a small bunch
mint leaf - handful
curry leaf - 2 sprig
tomato - 1
garlic - 2
ginger - 1 inch
cumin - 1/4 tsp
salt - to taste
tamarind - 2 inch
coconut - 1 tbsp
red chilly - 5
black gram - 1 tbsp
mustard - 1/2 tsp
oil - 1 tbsp + 1 tsp
Method:Heat 1 tbsp oil in a wok.
Fry the dry red chillies, urad dhal (black gram), till the chillies turn glossy and take them out.
In the same wok, add the onion , ginger, garlic and fry till onion gets a golden color.
Add the tomato and cook till it mashes.
At the same time wash the cilantro and mint leaves to remove any impurities.
(I wash thrice or till it runs clear).
Slide in the clantro, curry leaf, mint leaf and stir for a few seconds / till they wilt.
Switch off. Put the salt, cumin, fried chillies, dhal and let them cool.
Grind the ingredients with 1 tbsp water.
Take the chutney in a serving bowl.
In a separate wok pop the mustard seeds in 1 tsp sesame oil, slide in some curry leaves and run over the chutney.
Mixed chutney is ready!
Serving suggestion:Serve hot as side dish with idly or dosai.
Also goes well with chapathi.