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.
Share my recipe
| Prep Time | 10 Minutes |
| Cook Time | 5 Minutes |
| Servings |
People
|
- 2 Tsp Oil
- 3 Onions / வெங்காயம் Roughly chopped
- 2 Tbsp Coconut / தேங்காய் Roughly chopped
- 3 Red chilly / சிவப்பு மிளகாய்
- 3 Tomatoes / தக்காளி Roughly chopped
- 1 Tsp Salt
- Small Piece Tamarind / புளி
- 1 Tsp Mustard seeds / கடுகு For tempering
- 1 Tsp Urad dal For tempering
- Few Curry Leaves / கறிவேப்பிலை For tempering
Ingredients
|
|
- Add 2 tsp oil and Add 3 onions roughly chopped to a kadai and saute well.
- Add few coconut chunks I added 2 tbsp and saute well
- Add 3 red chillies and saute
- Add 3 chopped tomatoes
- Add 1 tsp salt and little tamarind
- Cool down completely and grind to a smooth paste. Kara chutney is ready temper with mustard seeds, urad dal and curry leaves.
