South Indian Kara Chutney, also known as Spicy Red Chutney, is a popular condiment in South Indian cuisine. It is typically served as an accompaniment to dosa, idli, vada, or any other South Indian breakfast dish. Here’s a simple recipe to make South Indian Kara Chutney:
Ingredients:
- 2 medium-sized tomatoes, chopped
- 2-3 dried red chilies (adjust according to spice preference)
- 2-3 cloves of garlic
- 1 small onion, chopped
- 1 tablespoon urad dal (black gram lentils)
- 1 tablespoon chana dal (split chickpeas)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A small piece of tamarind (about 1/2 inch)
- Salt to taste
- 2 tablespoons oil
For tempering (optional):
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (black gram lentils)
- Few curry leaves
- 1 tablespoon oil
Instructions:
- Heat 1 tablespoon of oil in a pan over medium heat. Add urad dal, chana dal, dried red chilies, garlic cloves, chopped onion, mustard seeds, and cumin seeds. Saute until the dals turn golden brown and the onions become translucent.
- Add the chopped tomatoes and tamarind piece to the pan. Cook until the tomatoes turn soft and mushy.
- Allow the mixture to cool down slightly, then transfer it to a blender or food processor. Add salt to taste and blend into a smooth paste. You can adjust the consistency by adding a little water if needed.
- Heat the remaining tablespoon of oil in a pan. Add mustard seeds and urad dal for tempering. Once the mustard seeds start spluttering and the dal turns golden brown, add curry leaves and sauté for a few seconds.
- Pour the tempering over the blended chutney and mix well.
- South Indian Kara Chutney is ready to serve. Transfer it to a serving bowl.
- Serve Kara Chutney with dosa, idli, vada, or any other South Indian breakfast dish of your choice.
Enjoy the spicy and tangy flavor of South Indian Kara Chutney as a delicious accompaniment to your favorite breakfast items!
