Another chutney/thovayal recipe. “Kathambam” in tamil means a combination of many flowers tied together. Likewise it’s the same done here, chutney done with a mixture of curry leaves, coriander and mint. All these leaves should be added in small quantity, that’s the secret. This is a chutney I have tasted in a regular restaurant we go out to eat in Malaysia. Then just tried it out at home and it clicked.
Its just a small variation in the regular onion & tomato chutney.
Hope you all will try and let me know how much you liked it.
Cuisine: Indian(South) | Category: Side Dishes for Idly/Dosa/Chutney | Prep time: 10 mins | Cook time: 15 mins | Serves: 2
- Hing – A pinch
- Urad dal – 1 tbsp.
- Onion – 2 medium sized(chopped lengthwise)
- Tomato – 1 medium sized(chopped lengthwise)
- Red chili – 2 (reduce according to taste)
- Coconut – 1 tbsp.
- Mint Leaves – 1 spring
- Curry Leaves – 1 spring
- Coriander Leaves – Few
- Tamarind paste – 1/2 tsp
- Salt as needed
- Mustard/Kadugu – 1/4 tsp.
- Urad dal – 1/2 tsp.
- Red chili – 1 or 1/2 (optional)
- Curry leaves – few leaves
- Chop onion, tomato & get all your ingredients ready.
- Add oil to the pan and temper urad dal along with a pinch of hing.
- Add curry leaves and then the red chilies.
- Now add onion and saute for few mins.
- Add salt and saute onions until they become translucent.
- Now add the chopped tomato and cook until they get mushy.
- Time to add the coconut, mint leaves and coriander leaves.
- Give it a quick stir and switch off the stove.
- Wait till the mixture cools down. Blend everything along with tamarind paste in the blender.
- Check the taste and adjust accordingly.
- Transfer it to a small bowl.
- Add oil to a small pan and temper mustard, urad dal, red chilies, curry leaves and add the same to the chutney.
- Serve with Idly/Dosa.
Note : I like to add a bit more of the Urad Dal in my chutneys as it gives a great taste.
Don’t add more mint,curry leaves and coriander. Just add little, that elevates the taste of the chutney.
Do add the chili one by one, check the spiciness and then add if needed.
Tempering in the end is optional.
The Kathambam Chutney is ready to be served with either Idly or dosa. Try and let me know if you liked it.