Kara chutney recipe | chutney for idly dosa

Kara chutney for idly and dosa this chutney is very simple to do and also tastes great. Sauting onion, tomato and coconut in low flame for longer time gives good taste. Do not burn them it spoils the taste of the chutney.
My father in law often asks to do this kara chutney for hot idly and paper roast dosa. He likes it ver much I learnt this chutney from my MIL.
My MIL has a list of chutney varieties and I will soon post all of them. Keep checking my blog.

This chutney also has many versions. Reducing the quantity of tomatoes and adding fresh mint leaves to this chuntey is pudhina chutney. Similarly adding coriander leaves alone give you coriander chuntey and curry leaves chutney etc. You can also dry roast some urad dal and channa dal and make thovayal. You can have thovayal with hot rice and also with rasam sadham it tastes heavenly.

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Print Recipe
Kara chutney recipe | chutney for idly dosa
Course Side dish
Cuisine Indian
Prep Time 10 Minutes
Cook Time 5 Minutes
Servings
People
Course Side dish
Cuisine Indian
Prep Time 10 Minutes
Cook Time 5 Minutes
Servings
People
Instructions
  1. Add 2 tsp oil and Add 3 onions roughly chopped to a kadai and saute well.
  2. Add few coconut chunks I added 2 tbsp and saute well
  3. Add 3 red chillies and saute
  4. Add 3 chopped tomatoes
  5. Add 1 tsp salt and little tamarind
  6. Cool down completely and grind to a smooth paste. Kara chutney is ready temper with mustard seeds, urad dal and curry leaves.
Recipe Notes




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