In southindia kadale chutney is the chutney that they serve in hotels with idli,dosa, vada etc etc…
We always asked our mom to make hotel chutney. She never liked making it as it had more of friedgram and less coconut.
How did we as kids care if it had lots of friedgram and less of other ingredients, and the hotels made it to reduce the cost?? It tasted amazing and thats what mattered 🙂
Ingredients
Method
In a mixer grind all the above ingredients into a paste. Not too fine but a little coarse.
For tempering
1 tbsp – oil
1/2 tsp – Mustard seeds
A pinch of Asafoetida
1 tsp – Urad dal
2 nos – Dry red chillies
In a pan heat a tsp of oil. Add a tsp of mustard seeds and asafoetida. Let the seeds crackle. Add urad dal and dry red chillies. Pour it on chutney and serve.
Follow my blog MADaboutkitchen and my Facebook page MADaboutkitchen for regular updates .
Fried gram is the pottukadalai right? I have always seen my mom adding that kadalai to chutneys as we like that texture! But this is not approved by our relatives.. they think what your moms thought! This also reminds me the fried gram powder plus sugar which we used to devour as kids! That red chilli looks so beautiful!
Fried gram is pottukadalai. My mom adds a tbsp to every chutney. But this particular one requires more than that ?
We also have this with sugar powder and dry coconut.
Hello Madhuri. I have always loved your blog for its beautiful images.
If you donot mind may I ask what lenses you shoot with. Stunning as always.
Thank you Parinaaz ? i have used a 50mm for this shot ?