Kara chutney for idli

Kara chutney for idli, dosa, paniyaram or any tiffin is a tasty, spicy chutney made with sautéed onions and tomatoes

One of the most popular chutney for idli, dosa, Pongal, ragi dosa, Kanchipuram idli , rava dosa, masala dosa or any South Indian tiffin you can name. A very versatile, tasty onion and tomato based chutney where the flavors of both these vegetables shine through. Less is more for Kara chutney recipe. Minimal ingredients yet high on flavor.

Ingredients

  •   Onion 1, medium, peeled and sliced
  •   Tomatoes 2, large sized, sliced
  •   Red chilies 3, tear and de-seed
  •   Garlic 1, large clove
  •   Tamarind 1/2 tsp, thick paste
  •   Jaggery 1 tsp (optional)
  •   Salt to taste
  •   Oil 1 1/4 tbsp
  •   For tempering:
  •   Mustard seeds 1/2 tsp
  •   Black gram dal 1/2 tsp (optional)
  •   Curry leaves 1 sprig

Method for making Kara chutney for idli

  1. Heat a tbsp of oil in a vessel. Once the oil is hot, reduce flame, add the garlic and dried red chilies and saute till the garlic changes color (few seconds).
  2. In the same oil, add the onions saute till transparent, approx. 6-7 mins. Add the tomatoes and saute for 8 mins on low to medium flame. Turn off heat and cool.
  3. Blend the cooled ingredients along with salt, jaggery, and tamarind to a fine paste. Remove to a serving bowl.
  4. Heat a tsp of oil in a small pan, add the mustard seeds and allow them to splutter. Add the curry leaves, and turn off heat.
  5. Pour this tempering over the chutney and serve with idli or dosa.

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