Time and servings
Time and servings
Ingredients
- 2 tsp oil
- 1 tbsp urad dal
- 1 tbsp chana dal
- 3 dried kashmiri red chilli
- ½ onion (finely chopped)
- 2 clove garlic
- 1 tomato (finely chopped)
- small piece tamarind
- ½ tsp salt
- 3 tbsp water
for tempering:
- 2 tsp oil
- ¾ tsp mustard seeds
- ½ tsp urad dal
- few curry leaves
Instructions
- firstly, in a tawa heat 2 tsp oil and roast 1 tbsp urad dal, 1 tbsp chana dal and 3 dried kashmiri red chilli.
- roast till the dal turns slightly golden brown.
- further add ½ onion, 2 clove garlic and saute till the onions change colour.
- now add 1 tomato and saute till the tomatoes turn soft and mushy.
- cool the mixture completely and transfer to the blender.
- add in small piece tamarind and ½ tsp salt.
- blend to smooth paste adding 3 tbsp or more water.
- pour the tempering over chutney and mix well.
- finally, serve kara chutney with dosa / idli.
Step-by-step
1
firstly, in a tawa heat 2 tsp oil and roast 1 tbsp urad dal, 1 tbsp chana dal and 3 dried kashmiri red chilli.
2
roast till the dal turns slightly golden brown.
3
further add ½ onion, 2 clove garlic and saute till the onions change colour.
4
now add 1 tomato and saute till the tomatoes turn soft and mushy.
5
cool the mixture completely and transfer to the blender.
6
add in small piece tamarind and ½ tsp salt.
7
blend to smooth paste adding 3 tbsp or more water.
8
now prepare the tempering by heating 2 tsp oil.
9
once the oil is hot, add ¾ tsp mustard seeds, ½ tsp urad dal and few curry leaves. allow to splutter.
10
pour the tempering over chutney and mix well.
Video
Notes
- firstly, saute the dal on low flame to prevent burning.
- also, add a piece of jaggery to balance the flavour of spicy chutney.
- additionally, add ¼ cup coconut for variation.
- finally, kara chutney recipe tastes great when prepared spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kara-chutney-recipe-side-dish-dosa/