Already I have shared a Kara chutney recipe, this has the same ingredients but little different in the cooking process. Here in this version, Kara chutney consumes less time with the same flavor, I have used less number of red chilies because of my kids, but you could use 2 to 3 chilies more than this for more spiciness, as the name Kara Chutney (Kara means spicy).
Taking this to Fiestafriday #180 hosted by Angie@thenovicegardener.
Usually chutneys are apart each and every Tamil families, as most of the day our breakfasts and dinner are Idli and Dosa. Even we prepare thick chutney to accompany with any variety rice which is known as Thuvaiyal. Let me share the recipe…
- Onions – 2 no’s
- Tomato – 1 no’s
- Garlic – 5 cloves
- Red chillies – 4 nos
- Mustard seeds – ¼ tsp
- Split Black lentil / Black gram – ½ tsp
- Curry leaves – 2 sprigs
- Salt to taste
- Oil – 1 ½ tbsp
- Peel and thinly slice the onions, keep it aside. Roughly chop the tomato and keep it aside.
- Heat 2 tsp of oil in a kadai, add the onions, tomato and garlic cloves and cook until the raw smell goes off.
- Transfer it to a plate, bring it room temperature.
- Grind it to fine paste by adding required amount of salt and keep it aside.
- Heat the leftover oil in a kadai, add the mustard seeds, split black lentil and curry leaves. Wait until they crackle.
- Transfer it to bowl and pour in the tempered spices along with oil.
Serve with Idli or Dosai / Dosa for breakfast or dinner.