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

Ingredients:

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

Method:

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, kadalai chutney, peanut chutney, side dish for idly dosa, side dish for kambu dosai, side dish for millet dosai, verkadalai chutney. Chutney, Sidedish. Leave a comment.