Kara chutney is an easy and quick chutney recipe. You can make This very simple and quick chutney for your idli or dosa.
Kara Chutney Recipe For Dosa Idli | How To Make Kara Chutney
This chutney can also be used as a dip with other appetizers. It is a quick alternative to our traditional coconut chutney for Idli and dosa.
This spicy tomato sauce is made with 5 - 6 simple ingredients available in every Indian kitchen. For flavoring, add urad dal, curry leaves, and tamarind.
This goes well with any South Indian dish. I have recently made it for my ragi adai, ragi idli, rava idli, and rava paniyaram. It tastes heavenly with any of these items.
You can also try my peanut chutney for your idli, dosa, and other similar items. This one is also quick.
If you are looking for chutneys or dips for your appetizers, then read my cilantro curd dip, evergreen coriander chutney, and Thai sweet chili dip.
How to make Kara Chutney?
Heat some oil in a pan. Add 1 tsp of urad dal, chana dal, Kashmiri red chilies, or any dry red chilies. When the dal becomes fragrant, add onions. Saute until translucent. Then add chopped tomatoes. Cook until soft and tender.
Then transfer to a blender. Add salt and tamarind. Wait for it to cool completely before blending. Blend it to a fine puree.
Now, prepare to temper with mustard seeds, curry leaves, lentils, and hing. Add this to the kara chutney. You may like to dilute the chutney to achieve the desired consistency.
Recipe Card for Kara Chutney
Kara Chutney Recipe For Idli & Dosa
Equipment
Ingredients
- 1 tsp Dhuli Urad Dal
- 1 tsp Chana dal
- 2 tbsp Oil
- 5 - 6 dry red chilies
- 1 large onion roughly chopped
- 2 tomatoes chopped
- 1 tsp Salt (or as per taste)
- 1 tbsp tamarind pulp
For tempering
- 1 tsp oil
- pinch of hing
- 1 tsp lentils (urad dal + chana dal)
- 8 - 10 curry leaves
- 1 tsp mustard seeds
Instructions
- heat oil in a pan. Add lentils and red chillies and saute till fragrant.
- Then add chopped onions and saute till translucent.
- Add chopped tomatoes and cook till it's soft and cooked well.
- Let it cool for some time.
- Transfer it to a blender and blend it to fine paste.
- Add little water if it's very thick. (after blending)
- Prepare tempering with the ingredients mentioned above for tempering.
- Pour into the chutney.
- Kara chutney is ready to serve.
Notes
Nutrition
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Alonna
Hi Ipsa,
This recipe looks delicious. Question: what does the word kara mean in this context?
Thanks!
Ipsa Faujdar
Hi Alonna,
Kara means spicy. This is a South Indian origin recipe (Chettinad recipe) that is spicy and tangy. Dry red chillies make the chutney/ sauce hot. You can adjust the quantity as per taste.
I hope you liked the recipe. Thanks.