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Kara chutney is a simple recipe made of tomato, onions, and other seasonings. This chutney is spicy and aromatic sauce for Dosa, Idli or other South Indian cuisine. Here, I have prepared both coconut and kara chutney for my side-dish that goes well with Idli or Dosa. Coconut chutney I already posted on my blog and today I made this yummy delicious and quick chutney which is made up of cooked tomato and onions and the usual herbs.
I used some specific lentils. So, before frying them, I washed & dried them on a kitchen towel (because lentils carry some preservative powder for long last in stores). Then after, fry in a heated oil.
Visit my other chutney recipes such as coconut chutney, coriander chutney which is called green and white chutney. Also, visit my list of other related recipes such as Idli, dhokla, breakfast recipe.
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Let's jump to the recipe,
Yield – 1 bowl
Timing – 10 minutes
Prep time – 20 minutes
Total- 30 minutes
Ingredients:
Oil- 1 tbsp
Chickpeas lentil- 1 tbsp
Urad lentil- 1 tbsp
Red dried chili- 3 nos.
Garlic- 2 cloves
Peanut- 1 tbsp, roasted
Onion- 1 medium. Chopped
Tomato- 1 small, chopped
Salt to taste
Lemon juice- 1 tbsp
Water- 3 tbsp
Tempering Ingredients:
Oil- 1 tbsp
Mustard seeds- ½ tsp
Curry leaves- 7-8
Method-
Heat a frying pan and add oil. Then add lentils, garlic cloves and red dried chili. Roast until lentils turn golden in color. Then, add roasted peanuts, chopped onions and tomatoes, and sauté till tomatoes are pulpy and mushy.
Further, cool the mixture completely and transfer to a blender. Then, add lemon juice and salt as per your taste. Add water to make blending easier. Blend to a smooth paste.
Then, prepare the tempering by heating 1 tbsp oil. Once the oil is heated add mustard seeds and a few curry leaves (dried or fresh). Wait for them to start spluttering. Turn off the flame immediately.
Pour the prepared tempering over chutney and mix well. Finally serve Kara Chutney with dosa / idli./ vadas
Notes- Roast the lentils until they are smoky and golden, over a medium-low heat, otherwise over-roasting will result in a bitter taste. Add an additional 2 tbsp of coconut for variation and jaggery to balance the flavor of spicy. You can use tamarind instead of lemon juice. Storage- store the chutney in the fridge in an airtight container for up to 2-3 days.
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