Kara chutney recipe | How to make kara chutney for idli
Kara chutney recipe, south Indian style spicy and tangy tomato onion chutney for idli, dosa.
Prep Time10mins
Cook Time10mins
Total Time20mins
Course: Side Dish
Cuisine: Indian
Servings: 3
Calories: 162kcal
Author: Harini
Ingredients
10shallots
3tomatoesripe
6-8dried red chiliesI used kashmiri variety, less spicy ones (adjust according to taste)
2green chiliesoptional
3-4garlic cloves
1/2teaspoontamarind pasteOR a small piece of tamarind
2tablespoonschanna dal
Salt
For tempering kara chutney
2tablespoonsoil
3teaspoonsoil
1teaspoonmustard seeds
10curry leaves
Instructions
Heat 2 tablespoons oil in a kadai. Add channa dal, dried red chilies and fry well till channa dal color changes to golden. Add garlic cloves and saute well if using
Add shallots and saute well till the color changes slightly.
Add chopped tomatoes and saute well till it shrinks and turns mushy.
Remove the contents to a bowl and allow to cool.
Switch off the flame and saute the tamarind piece in hot kadai for few seconds.
Grind the onion tomato mixture along with tamarind piece to fine paste. Add little water if needed. Season with salt.
For tempering Kara chutney
Heat 3 teaspoons oil in a kadai. Temper with mustard seeds and curry leaves. Add the tempering along with oil to the chutney. Mix well. Serve kara chutney with idli or dosa.
Notes
1. Use gingely oil for nice taste and flavor. 2. You can store the chutney for 2-3 days in fridge.