Kara chutney
One of our favourite side dish for idli, dosa, pongal, rice, chapati or poori is this** spicy kara chutney **. I do not like to prepare cconut chutney for every tiffin, instead, this spicy chutney comes handy to be prepared in bulk as a thickened chutney which can be stored for a week,, can be diluted and served as chutney to go with most dishes, so a very handy recipe when you plan your road trips or vacation.
The roasted powdered ingredients shown can also be made in bulk to garnish dry curries like potatos, capsicums as a curry powder., for most vegetables.
check recipe and simple method.
Khara chutney
Ingredients
4/5 red chilies
1 tsp coriander seeds
1/4 tsp methi seeds
1 tbsp sesame oil
Salt
Pinch of turmeric powder
1/2 tsp mustard seeds
1/2 tsp split udad dal
Few curry leaves
1 cup shallots
2 chopped tomatoes 🍅
Pinch of Tamrind about 1 tbsp .
Method
Take a pan , add 1 tsp oil , add
4-5 red chilies.sautee till red chilies look crisp ,
Add 1 tsp corlander seeds.
Add 1 /4 tsp methi seeds
oll roast everything till fragrant. Cool the roasted ingredients .
grind roasted ingredients to powder. Transfer to a plate .
Take a wok , add 1 tbsp sesame oil
Add shallots and chopped tomatoes 🍅
Saute well till onions and tomatoes 🍅 soften
Add a pinch of chopped tamarind. Add curry leaves, sautee all these .
cool and grind
add chutney powder that we prepared according to the qty of onions and tomatoes paste. Save rest of the powder for flavoring curries and kootu .
Add turmeric powder , salt. Mix well .
Tempering :
Add 1 ibsp sesame oil to a pan , add
mustard seeds , allow to crackle , add split udad dal. Few curry leaves , add the ground paste , saute well In tempering.
Remove when oil is seen on top and the chutney looks shiny .
Serve with idlis or dosa .
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.