Simple Spicy Red Kaara Chutney - Tamil style
Here's a delicious and spicy South Indian chutney that you can make to accompany your dosas, paniyarams or idlis. This spicy chutney is made with red chilies, onions, garlic, and spices and a perfect dip for anything.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine Indian
- 2 tsp oil
- 4 - 5 dry red chilies
- 2-3 large garlic chopped
- 1 small red onion 2-3 shallots
- 1 medium to large tomato chopped
- 1 tsp chana dal split & husked bengal gram
- 1 tsp urad dal split husked black gram
- salt to taste
- ⅓ to ½ cup water for grinding chutney
Tempering:
- 2 tsp neutral oil
- ½ tsp mustard seeds
- 1 spring curry leaves (de-leaved) 8-9 curry leaves
- 1 pinch asafoetida hing
Heat 2 tsp oil in a pan and reduce the heat/flame.
Add 1 tsp urad dal and 1 tsp chana dal.
On a low flame, saute both they turn golden (don’t let it go brown).
Then add the chopped onions and sauté until golden
Then add garlic and dried red chilli and saute for a bit less than a minute.
Then add chopped tomatoes and salt.
Saute the tomatoes on low heat until soft.
Take it off the heat and let it cool down before adding to a blender (unless you have a heat resistant blender).
Add enough water and grind to a smooth paste.
Scoop the chutney into a bowl and set aside.
Tempering For Kaara Chutney:
In a tempering pan, heat 2 tsp oil and add mustard seeds.
Once they crackle, add a sprig of curry leaves and a pinch of hing (asafoetida).
Sauté on medium until the curry leaves turn crispy.
Pour the tempering mix over the kaara chutney and mix.
Serve with idli, dosa or paniyaram.
Keyword Chutney, Kaara chutney, kara chutney, South Indian chutney