Mixed Chutney/Kathamba Thovayal

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.

IMG_2318

Cuisine: Indian(South) | Category: Side Dishes for Idly/Dosa/Chutney | Prep time: 10 mins | Cook time: 15 mins | Serves: 2

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Ingredients

  • 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

To Temper

  • Mustard/Kadugu – 1/4 tsp.
  • Urad dal – 1/2 tsp.
  • Red chili – 1 or 1/2 (optional)
  • Curry leaves – few leaves

METHOD

  • 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.

Visual clicks

IMG_2992
Take all your ingredients.
Add oil in the pan.
Add oil in a pan.
Add hing
Add hing.
Red chilies.
Urad dal & Red chilies.
curry leaves and hing
A spring of Curry leaves
Add onion and saute.
Add onion and saute.
Now add salt and saute the onions until translucent.
Now add salt and saute the onions until translucent.
Next goes the tomatoes.
Next goes the tomatoes.
Cook until the tomatoes get mushy. Then add the chopped or grated coconut.
Cook until the tomatoes get mushy. Then add the chopped or grated coconut.
Add the coriander and mint leaves.
Add the coriander and mint leaves.
Give it a quick stir and switch off the stove. Allow it to cool and grind the chutney in a blender.
Give it a quick stir and switch off the stove.
After the mixture gets cooled blend everything in a blender by adding little water.
After the mixture gets cooled blend everything in a blender by adding little water and tamarind paste.
All done.
All done.
Let the urad dal brown well. that gives a crunchy effect to the chutney.
Take oil in a small pan and temper the mustard, urad dal, red chili and curry leaves & add them to the chutney.
All Ready to be served.
All Ready to be served.

The Kathambam Chutney is ready to be served with either Idly or dosa. Try and let me know if you liked it.

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3 thoughts on “Mixed Chutney/Kathamba Thovayal

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