Ingredients: cup Fresh coconut - grated, cup Coriander (Dhania) Leaves, cup Roasted Gram Dal (Pottukadalai), Green Chillies, tablespoons Tamarind Paste, - A pinch, - to taste, tablespoon Sunflower Oil, teaspoon Mustard seeds, Asafoetida (hing), teaspoon White Urad Dal (Split), Dry Red Chillies, sprig Curry leaves, Vegetarian diet
Instructions: 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.For the temperingHeat 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.