Tag Archives: onion

Kara Chutney / Spicy Chutney

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After a long time, a chutney into my chutney list – “KARA CHUTNEY”. I had this chutney once in a restaurant and wanted to have it at home, so I have accompanied this kara chutney with Adai / Lentil crepes.

Kara chutney is prepared with onions, tomatoes and red chilies. It goes out well with idli, dosa, adai and so on. Let us move on to the recipe…

Kara Chutney

Kara Chutney

Ingredients:

  • Onions – 4 nos
  • Tomatoes – 2 nos
  • Red chilies – 9 nos
  • Garlic cloves – 5 nos
  • Tamarind – a shallot size
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – two strands

Preparation:

  • Peel and roughly chop the onions and tomatoes.
  • Take onions, tomatoes, garlic, tamarind and red chilies together in a blender. Blend them to a fine paste by adding little water.
  • Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
  • Pour in the finely grounded paste and stir them once in every five mins.
  • Continue until they turn to dark red in colour or until the raw smell goes off and the oil separates.

Serve hot.

Note: Kara chutney stays fresh for 24 hr in room temperature and stays fresh for 2 days when refrigerated.

Cucumber – Onion Raita

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Already I have posted about onion and cucumber raita, now this with the combination of both onion and cucumber. Let us move on to the recipe…

Cucumber - Onion Raita

Cucumber – Onion Raita

Ingredients:

  • Cucumber – 1 no
  • Onion – 1 ½ nos (medium size)
  • Coriander leaves – 5 stalks
  • Green chilies – 2 nos (medium sized)
  • Curd / Yogurt – 200 ml
  • Salt to taste

Preparation:

  • Peel and grate the cucumber. Peel and finely chop the onions.
  • Finely chop the green chilies and coriander leaves.
  • In a bowl, take curd/yogurt; add in the grated cucumber, onions, green chlies and coriander leaves followed by salt.
  • Mix them well and keep it for half an hour.

Serve with Briyani, pulav or variety rice.

Brinjal cooked in tamarind sauce/Kathirikkai pulikulambu

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This been one of the spicy and tangy, pure South Indian Traditional curry. This goes out well with rice.

Brinjal cooked in tamarind sauce/Kathirikkai puli kulambu

Brinjal cooked in tamarind sauce/Kathirikkai puli kulambu

Ingredients:

  • Brinjal – ¼ kg
  • Big onion – 2 nos
  • Tomato -1 ½  no
  • Tamarind – one lemon size
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram seeds – ¼ tsp
  • Fenugreek/Methi seeds – ¼ tsp
  • Curry leaves – a strand
  • Salt – 1 tsp
  • Oil – 1 tbsp

Preparation:

  • Finely chop onions, tomatoes and brinjal to small pieces.
  • Soak Tamarind in a cup of water for about 15 mins. Mash tamarind along with water and take out the tamarind from water and keep the tamarind water aside.
  • Heat oil in a kadai. Put mustard, blackgram, fenugreek and curry leaves. Wait till it splatters.
  • Put onions and fry till they become transparent.
  • Put tomatoes and fry till they become mushy.
  • Put brinjal and fry it for 5 mins.
  • Add chilli powder, turmeric powder, coriander powder and salt.
  • Stir it well for 5 mins.
  • Pour tamarind water and a cup of water. Wait till it boil. Cover with the lid.
  • Wait till the brinjals are cooked and the oil get separated.

Serve hot with rice.