How to make Kara Chutney recipe at home with step -for -step photo recipe. Kara Chutney is a sharp and spicy red chutney that is made with the versatile ingredients of our kitchen tomatoes and our onion. If tomatoes are not acidic, you can add Tamarind fruit meat. You can also add some lenses such as Chana Dal, Urad Dal, etc.
How to make Kara Chutney #
Kara Chutney is famous in Tamil cuisine and in restaurants, especially in the hotel chains Saravana Bhavan and Adyar Ananda Bhavan Hotel. There are variations in the Kara Chutney by adding other vegetables or lentils, etc. This recipe is immediately, simple and quick.
In addition, I would like to share some suggestions for a Kara Chutney recipe. First add Chana Dal and Urad Dal for a creamy texture and add a nice consistency in Chutney. Also, do not increase the DAL ratio for this quantity. It can overwhelm the other spices and ingredients. Second, this chutney is without coconut chutney. However, if you want to add more taste to Chutney, you can add 2 tablespoons of fresh or grated coconut while fry the species. After all, this chutney remains good in cooling for 1 to 2 days.
How to serve kara chutney #
Kara Chutney is served as a side dish. Kara Chutney is served with Idli, Dosa, Rava Idli, Masala Dosa, Uttapam, Pongal, Adai, Ragi Dosa, Kanchipuram Idli, Pesarattu, Rava Dosa or an Indian dish. Kara Chutney is also served with Vendhaya Dosa.
Kara Chutney Recipe
Kara Chutney is a sharp and spicy red chutney that is made with the versatile ingredients of our kitchen tomatoes and our onion.
Recipe for printing
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Course: Supplement, South Indian
Kitchen: Indian
Portions: 1 Bowl
For Kara Chutney
- 2 Tbsp oil
- 1 Tbsp Chana Dal
- 1 Tbsp The office gave
- ¼ Tbsp Run away (Asafetida)
- 6 clove of garlic
- 3 Dry red chilli
- ½ cup Onion (Roughly hacked)
- 1 cup tomato (Roughly hacked)
- Salt to taste
- Small piece of Tamarind
- ¼ Tbsp Sugar
- 4 Tbsp Water
To temper
- ½ Tbsp oil
- 1 Tbsp Mustard grains
- 5 Curry leaves
- 1 Dry red chilli
- 1 Tbsp Coriander goes (Chopped)
For Kara Chutney
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First take a pan, add oil, hinge, clove of garlic, chance dal, urad dal and dry red chili. Roast for 2 Minutes with medium flame.
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Second, add onion and cook for 2 Minutes with medium flame.
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Now add tomatoes and cook for 3 Minutes with medium flame.
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Then add salt to taste, Tamarind piece, sugar and water. Mix it right and cook for 2 Minutes. And cool it down.
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Take a mixer mill and grind a smooth paste. Then sieve it.
To temper
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Add oil, mustard grains, curry leaves and dry red chilli in the same pan. Mitigated for 1 Minute on medium to high flame.
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Now add sprung chutney and coriander leaves. Mix it right for 1 Minute on medium to high flame.
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Your Kara Chutney is ready to serve.
Keywords: Kara Chutney
Instructions to make kara chutney recipe # #
For Kara Chutney
1. First take a pan, add oil, hinge, clove of garlic, chance dal, urad dal and dry red chilli. Fry 2 minutes with medium flame.
2. Second, add onion and cook with medium flame for 2 minutes.
3. Now add tomatoes and cook them on a medium flame for 3 minutes.
4. Then add salt to taste, piece of tamar, sugar and water. Mix it right and cook it for 2 minutes. And cool it down.
5. Take a mixer mill and grind a smooth paste. Then sieve it.
To temper
1. In the same pan, add oil, mustard grains, curry leaves, dry red chilli. Mitated on medium to high flame for 1 minute.
2. Now add sifted chutney and coriander leaves. Mix it with medium to high flame for 1 minute.
3 .. Your Kara Chutney is ready to serve.
Tips for making Kara Chutney #
- First add Chana Dal and Urad Dal for a creamy texture and add a nice consistency in Chutney. Also, do not increase the DAL ratio for this quantity.
- Second, this chutney is without coconut chutney. However, if you want to add more taste to Chutney, you can add 2 tablespoons of fresh or grated coconut while fry the species.
- This chutney remains in the cooling for 1 to 2 days.
- If tomatoes are not acidic, you can add Tamarind fruit meat.
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