Verkadalai Chutney/Kadalai Chutney

I learnt this recipe from my chithi, though I didn’t try it more than once. Recently in an health article about kambu(pearl millet/bajra) we read that kadalai chutney is a good combination for kambu dosai (will post recipe soon). From that time DH has been asking me to make kadalai chutney. We tried it with kambu dosai and varagu arisi dosai, tastes yummy. It even tasted good with regular idli and dosa.

Verkadalai Chutney/Kadalai Chutney


1/2 cup roasted peanuts

3-4 red chillies

a big marble size tamarind

6 flakes of garlic

salt to taste

1 tsp oil

For tempering:

1/2 tsp mustard

1/2 tsp urad dhal

a sprig og curry leaves

1 tsp oil



  1. Soak the tamarind in little bit of water.
  2. Roast the red chillies in 1 tsp of oil.
  3. Grind together the chillies, peanuts, tamarind, garlic and salt.
  4. This chutney is quiet thick, so dilute with water if necessary.
  5. Tempering is done with mustard seeds, urad dhal and curry leaves.

May 10, 2013. Tags: , , , , , , . Chutney, Sidedish.

Leave a Comment

Be the first to comment!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback URI

%d bloggers like this: