Gobi kadalu chutney

Gobi kadalu chutney

During the COVID-19 pandemic, we have had a chance to learn how to select, store and make the most of every part of the fresh produce available. So in today’s recipe we’ll make use of the ribbed leaves or kadalu (rich source of calcium, iron & fibre) of a Gobi (Cauliflower). Select leaves that are bright, green and tender.

125gm chopped Gobi/ Cauliflower leaves
15gm tamarind
3 tsp vegetable oil
Salt to taste
Water as required
Roast and grind
1 dry red chilli
1 green chilli (as per taste)
¼ cup groundnuts roasted
1 tsp ginger
½ tsp Jeera
1 tsp black gram/urad dal
½ tsp mustard seeds
Pinch of heeng/ asafoetida
1 dry red chilli
Few curry leaves

1. Heat 1tsp oil, add Gobi kadalu, tamarind and salt. Fry for few minutes to soften on medium flame. Keep aside.
2. In the same pan heat 1 tsp of oil, add jeera seeds, black gram, ginger and chillies. Toast for two minutes then add roasted groundnuts and blend to a paste.
3. In the same blender add the above Gobi kadalu mix. Blend this coarsely by adding a little water. Adjust the seasoning and remove into a serving bowl.
4. Seasoning – Heat the remaining oil. When hot add mustard seeds, red chilli, heeng and curry leaves. Pour this over the chutney and enjoy.


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