Kalavai refers to mixture of many ingredients that goes into making of this chutney.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Breakfast, dinner
Cuisine: Indian, south indian, Tamilnadu
Keyword: chutney
Servings: 4
Author: Mullai Madavan
Ingredients
Ingredients - to saute
1/4 cup fresh grated coconut
1cuponionpreferably red onion
1/2cuptomato
5clovesgarlic
1inchginger
6eachdry red chillies
1eachgreen chilli
1/2marble sizeTamarindoptional, add only if you prefer it tangy
1/4cupmint leaves packed
1/4cupcoriander leavespacked
10eachcurry leaves
1/4cupwater
3/4teaspoonsalt
2tablespoonsoil
Ingredients - to temper
1teaspoonoil
1teaspoonmustard seeds
Instructions
Saute and Pulse
Heat a little oil and saute mint, coriander and curry leaves until lightly crisp and keep this aside to pulse before tempering the chutney.
Saute and Grind
Heat oil in a pan and start sauteing onion, garlic, ginger, tomatoes, dry red chillies, green chilli along with tiny piece of tamarind and grated coconut until the onion cooks to translucent.
Let cool this mixture and grind with salt and water to paste like consistency.
Now just before taking out of the mixer jar, add in the sauteed mint, coriander and curry leaves to this mixture and run the pulse setting in your mixer to just combine it. (do not grind, just pulse)
Temper
Heat a little oil and season with mustard seeds.
Add this to the chutney and its all ready to be served.