South Indians loves varieties of chutneys or side dishes to enjoy with their breakfast dishes. Even my husband needs more than two chutneys to enjoy his hot steaming idlies or crispy dosas. Obviously i have an obligation to prepare different chutneys to please my husband's tastebuds. Though i have prepared numerous time, am yet to post this easy breezy kara chutney prepared with pulpy tomatoes and loads of shallots.Kara chutney is a popular chutney of Chettinad cuisine, and this chutney calls for garlic cloves,red chillies and tamarind.
Trust me, one can have two more idlies or dosas with this kara chutney. Yes this chutney is definitely a quickest chutney to prepare with less efforts. Just take the shallots, tomatoes, tamarind, garlic cloves and dry red chillies in a mixie jar, grind it as a paste and sauté them with tempered spices. Your chutney is ready to serve with your favourite breakfast dish aka idlies or dosas. Am running this week's blogging marathon with 'Dips,Chutneys and Spreads' as theme. And this chutney suits absolutely prefect for this theme.
1/4kg Shallots
3nos Pulpy tomatoes (chopped)
4-5nos Dry red chillies
4nos Garlic cloves
A small piece Tamarind
Salt
Oil for tempering
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves
Take the shallots, pulpy tomatoes, dry red chillies, garlic cloves, tamarind with enough salt in a mixie jar.
Grind as paste with enough water.
Heat oil for tempering, let splutters mustard seeds, urad dal and curry leaves.
Add the grounded paste to the pan, cook until the raw smell goes on and the chutney turns thick.
Enjoy warm with idlies or dosas.
Trust me, one can have two more idlies or dosas with this kara chutney. Yes this chutney is definitely a quickest chutney to prepare with less efforts. Just take the shallots, tomatoes, tamarind, garlic cloves and dry red chillies in a mixie jar, grind it as a paste and sauté them with tempered spices. Your chutney is ready to serve with your favourite breakfast dish aka idlies or dosas. Am running this week's blogging marathon with 'Dips,Chutneys and Spreads' as theme. And this chutney suits absolutely prefect for this theme.
1/4kg Shallots
3nos Pulpy tomatoes (chopped)
4-5nos Dry red chillies
4nos Garlic cloves
A small piece Tamarind
Salt
Oil for tempering
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves
Take the shallots, pulpy tomatoes, dry red chillies, garlic cloves, tamarind with enough salt in a mixie jar.
Grind as paste with enough water.
Heat oil for tempering, let splutters mustard seeds, urad dal and curry leaves.
Add the grounded paste to the pan, cook until the raw smell goes on and the chutney turns thick.
Enjoy warm with idlies or dosas.
Is the red chutney served with dosa in restaurants this kara chutney? It is so easy to prepare. Will try it next time I make idli or dosa
ReplyDeleteI love this spicy red chutney. I had made it with vellai paniyaram for the first time and fell in love. Now its a regular. What a beautiful color of the chutney.
ReplyDeletehhaha..I do agree..these kara chutneys will make us indulge more!..lovely bright colour priya..
ReplyDeleteDefinitely agree with you Priya. With this khaara chutney on the side, more idlis / dosas disappear into the tummy! I make it almost the same way.
ReplyDeleteI make a similar version. Love to pair it with paniyaram.
ReplyDeleteI saute the toamtoes and shallots before grinding them, this is another method.. yummy chutney
ReplyDeleteThis is a fav at home as well. Beautiful colored chutney
ReplyDeletewhat a tangy and flavorful chutney
ReplyDeleteThat red chutney looks amazing Proya. It must have tasted awesome with those crispy dosa.
ReplyDelete