Kara Chutney Recipe | Spicy Chutney Recipe | Side Dish For Dosa | Chutney Recipe Without Coconut. Tamil nadu style kara chutney made with onions, tomatoes, spices and herbs. Kara chutney is simple, spicy and flavoured chutney recipe for dosa and idli recipes.
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Kara Chutney Recipe | Spicy Chutney Recipe | Chutney Recipe Without Coconut
Kara Chutney Recipe | Spicy Chutney Recipe | Side Dish For Dosa | Chutney Recipe Without Coconut. Tamil nadu style kara chutney made with onions, tomatoes, spices and herbs. Kara chutney is simple, spicy and flavoured chutney recipe for dosa and idli recipes.
Ingredients
Directions
Heat 2 tsp oil in a tawa and roast 1 tbsp urad dal, 1 tbsp chana dal and 2 dried red chilli till the dal turns slightly golden brown.
Add 1 chopped onion, 2 garlic clove and sauté till the onions change color.
Now add 1 chopped tomato and sauté till the tomatoes turn soft.
Cool the mixture and transfer to the blender. Add small piece tamarind, salt to taste and little water. Blend to smooth paste.
Prepare the tempering, heat 2 tsp oil in a small pan, add ½ tsp mustard seeds and ½ tsp urad dal, 1 dried red chilli and few curry leaves allow to splutter.
Then pour the tempering over chutney and mix well. Garnish with coriander leaves.
Cooking Directions Step by step
Heat 2 tsp oil in a tawa and roast 1 tbsp urad dal, 1 tbsp chana dal and 2 dried red chilli till the dal turns slightly golden brown.
Add 1 chopped onion, 2 garlic clove and sauté till the onions change color.
Now add 1 chopped tomato and sauté till the tomatoes turn soft.
Cool the mixture and transfer to the blender. Add small piece tamarind, salt to taste and little water. Blend to smooth paste.
Prepare the tempering, heat 2 tsp oil in a small pan, add ½ tsp mustard seeds and ½ tsp urad dal, 1 dried red chilli and few curry leaves allow to splutter.
Then pour the tempering over chutney and mix well. Garnish with coriander leaves.
Ingredients
Directions
Heat 2 tsp oil in a tawa and roast 1 tbsp urad dal, 1 tbsp chana dal and 2 dried red chilli till the dal turns slightly golden brown.
Add 1 chopped onion, 2 garlic clove and sauté till the onions change color.
Now add 1 chopped tomato and sauté till the tomatoes turn soft.
Cool the mixture and transfer to the blender. Add small piece tamarind, salt to taste and little water. Blend to smooth paste.
Prepare the tempering, heat 2 tsp oil in a small pan, add ½ tsp mustard seeds and ½ tsp urad dal, 1 dried red chilli and few curry leaves allow to splutter.
Then pour the tempering over chutney and mix well. Garnish with coriander leaves.
