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Showing posts with label SIDE DISH FOR IDLI DOSA. Show all posts
Showing posts with label SIDE DISH FOR IDLI DOSA. Show all posts

June 13, 2018

Peanut chutney Without Onion, Garlic–No Onion No Garlic Groundnut Chutney

Peanut chutney without onion and garlic

Recent days I have been trying different type of peanut chutney recipes (Groundnut chutney / Verkadalai chutney in Tamil) in my kitchen. Peanut chutney recipe without onion, garlic and coconut is one among them. This no onion no garlic groundnut chutney tasted yummy with hot idli and dosa. Raksha & Sendhil loved it a lot. The combination of roasted urad dal, chana dal and peanuts worked great for this recipe. I have tried this twice in the last week with some variations by replacing green chillies with red chillies. It tasted good in either ways. But my personal choice is red chillies. You can use any based on your liking. Friends, do try this easy, yummy , no onion no garlic peanut chutney recipe for idli, dosa. You will love it.

Do check out my Easy peanut chutney (Road side hotel style), Peanut tomato chutney, Peanut onion chutney, Peanut chutney with red chillies.

Peanut chutney without onion and garlic


Peanut chutney without onion and garlic


Peanut chutney without onion and garlic

No onion No Garlic Peanut Chutney Recipe For Idli, Dosa


Cuisine: Andhra
Category: Chutney Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup = 250ml
  • Roasted Peanuts – 1/2 cup
  • Chana dal – 1 tbsp
  • White Urad dal – 1 tbsp
  • Red chilli or Green chilli – 4 to 5 nos  ( I used red chilli)
  • Cumin seeds – 1/2 tsp
  • Curry leaves – 5 leaves
  • Cooking oil - 1 tbsp
  • Tamarind - Small piece
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - Few
  • Hing - a pinch

METHOD

  1. Dry roast peanuts or microwave roast it for 3 minutes in high power.
  2. In a kadai, heat oil and roast urad dal, chana dal, red chilli, curry leaves, cumin seeds.
  3. Switch off the flame and add curry leaves, tamarind and roasted peanuts. Mix well and let it cool down.
  4. Add salt, required water and grind everything to a smooth paste.
  5. Temper the ingredients and add to chutney. Mix and serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

  • In a kadai, dry roast the peanuts till it skin crackles and turns golden brown. Roast patiently in medium flame without burning the peanuts. Alternatively you can roast the peanuts in microwave for 3 minutes in high power ( 800w). I roasted in microwave.

  • Heat oil in a kadai and roast the chana dal, uard dal, red chilli, cumin seeds. Saute in medium flame till dals turn golden. Switch off the flame.

  • Add curry leaves, tamarind and roasted peanuts. Mix well. Let everything cool down.
    Peanut chutney without onion and garlic
  • Then grind to a smooth paste adding required water and salt. Temper mustard seeds, urad dal, curry leaves and hing. Mix well. Serve with hot idli and dosa.
  • Enjoy !Peanut chutney without onion and garlic

Note

  • Adjust the quantity of chillies as per your taste. I personally liked this chutney with red chilli more than green chilli.
  • For variations, you can add a small piece of ginger.
Try this easy, no onion no garlic peanut chutney recipe for idli, dosa and enjoy !
No onion no garlic peanut chutney recipe

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May 28, 2018

Green Tomato Chutney - Thakkali Kai Chutney - Raw Tomato Chutney Recipe

Thakkali kai chutney


I tried this green tomato chutney / raw tomato chutney ( Thakkali Kai chutney in Tamil, Pachi tomato pachadi in Telugu) from Swasthi’s recipes.  It is of Andhra style pachadi recipe. The list of ingredients used in this chutney recipe was interesting and new to me. Its taste was also different but it was good with idli, dosa. I have tried it twice using raw green colored tomato and raw red tomato. Both were equally good. Friends, do try this raw tomato chutney / thakkali kai chutney for idli,dosa. You will love it for sure. I served this chutney with Kuthiravali idli / Barnyard millet idli. Ok, Lets see how to make green tomato chutney with step by step pictures.

Check out my green tomato sambar for idli.

Raw tomato chutney recipe

Green tomato chutney recipe / Thakkali Kai chutney


Green tomato chutney recipe / Thakkali Kai chutney

Green tomato chutney recipe / Thakkali Kai chutney for Idli, Dosa


Cuisine: Andhra
Category: Chutney Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

1 cup = 250ml
  • Green tomato - 2 nos
  • Green chilli – 3 nos (Use 4 nos for spicy taste)
  • Garlic cloves – 4 nos
  • Cumin seeds - 1/4 tsp
  • White Sesame seeds - 1 tbsp
  • Cooking oil - 1 tbsp
  • Tamarind - Big pinch
To Temper



  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Red chilli - 1 no
  • Curry leaves - Few
  • HOW TO MAKE GREEN TOMATO CHUTNEY

    1. Wash and chop green tomato into pieces.
    2. Heat oil in a kadai and roast the sesame seeds, chilli, garlic.
    3. Add tomato, tamarind and saute till pulpy. Let it cool down.
    4. Grind to smooth paste. Temper the ingredients and add to chutney.

    METHOD - STEP BY STEP PICTURES

    • Wash and chop green tomato into small pieces.

    • Heat oil in a kadai. Roast sesame seeds. Then add green chilli, garlic cloves. Saute for a minute. Then add tomato, tamarind and salt. Saute till tomato becomes mushy.
      Green tomato chutney
    • Switch off the flame and let it cool down. Grind to smooth paste adding required water.

    • Heat oil in a kadai and temper mustard seeds, urad dal, red chilli, curry leaves. Add to chutney. Green tomato chutney
    • Enjoy !

    Note

    • Adjust the number of green chillies as per the taste.
    • Chutney tastes tangy when you reduce the number of chillies.
    Try this yummy raw tomato chutney for idli, dosa and enjoy !
    Green tomato chutney recipe

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    May 4, 2018

    Peanut Red Chilli Chutney Without Coconut For Idli, Dosa

    Peanut red chilli chutney for idli dosa
    Here is an Andhra style, easy peanut chutney recipe without using coconut, onion and tomato. Its a simple peanut chutney with peanuts & red chilli as the base. Basically Sendhil loves to have varieties of peanut chutney recipes. So I started hunting for some Andhra style peanut chutney. As I had already shared peanut chutney with coconut, onion and tomato, I wanted to try a chutney without these ingredients. I watched some YouTube Video and finally settled with this easy peanut red chilli chutney. If you have roasted peanuts in hand, you can prepare this chutney in the next 5 minutes. It tastes great with hot idli and dosa. I made it mildly spicy. You can add more red chillies based on your taste buds.  Lets see how to make this simple Andhra style Peanut chutney without coconut, onion and tomato.

    Peanut chutney without coconut, onion



    Peanut Red Chilli Chutney Without Coconut


    Peanut Red Chilli Chutney Without Coconut

    Easy peanut chutney with red chilli for idli, dosa


    Cuisine: Indian
    Category: Chutney Recipes
    Serves: Serves 4
    Prep time: 2 Minutes
    Cook time: 2 Minutes
    Total time: 4 Minutes


    INGREDIENTS

    1 cup = 250ml
    • Peanuts - 1/2 cup
    • Red chilli - 4 nos ( I used Byadgi chilli, use 6 for spicy taste)
    • Tamarind - a small piece
    • Garlic cloves - 2 nos or 1 big
    • Coriander leaves - 1.5 tbsp
    • Salt & water - as needed
    • Cooking oil - 2 tsp
    To Temper
    • Cooking oil - 1 tsp
    • Mustard seeds - 1/4 tsp
    • Urad dal - 1/4 tsp
    • Curry leaves - Few

    METHOD

    1. Roast peanuts in microwave or in stove top. No need to remove its skin.
    2. Heat oil and roast the red chillies. Grind peanuts, red chilli, garlic, tamarind, coriander leaves adding salt & water.
    3. Transfer to a bowl and temper the chutney.
    4. Mix well and serve with hot idli. Stays good for a week if refrigerated.

    METHOD - STEP BY STEP PICTURES

    • Roast peanuts in a kadai adding 1 tsp oil. Roast in medium flame without burning the skin. If you roast in microwave, just spread the peanuts in the turn table. Microwave in high power for 2 minutes 30 seconds. ( I used 800w power).
    • Remove the roasted peanuts in a plate. Heat 1 tsp oil in a kadai. Roast the chillies till golden brown. Set aside. I used byadBy chilli for nice colour. You can use Andhra chilli for best taste.

    • In a mixie jar, take the roasted peanuts, red chillies, coriander leaves, tamarind, garlic cloves and salt. 
    Peanut red chilli chutney
    • Grind coarsely to a powder without water. Now add water and grind to a smooth paste. Temper mustard seeds, urad dal, curry leaves in 1 tsp oil and add to chutney. Enjoy with hot idli, dosa. 
    Peanut red chilli chutney

    Note

    • For variations, you can peel the skin of peanuts and grind it.
    • You can also skip coriander leaves. But adding it gives a nice flavor.
    • You can add 1tbsp of grated coconut for variations.
    Try this easy, yummy Peanut red chilli chutney without coconut. You will love it with hot idli !
     Peanut chutney without coconut
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    April 3, 2018

    Simple Idli Podi Recipe - How To Make Idli Milagai Podi At Home

    Simple idli podi recipe
    Idli milagai podi / Idli podi (Gun powder in English) is a must & should side dish for idli, dosa in every South Indian’s house. No matter about the varieties of chutney and sambar, we love to have at least one idli or dosa mixed with idli podi to finish our breakfast/dinner. Most of the time we manage to eat instant dosa varieties and idli varieties only with this idli podi as side dish. Even though we prefer homemade idli podi, sometimes I love to buy Sakthi or Aachi idli milagai podi just to enjoy its smooth texture because we grind it slightly coarse. Today I have come up with my MIL’s style simple idli podi recipe ( We call it as Ulutham paruppu molaapdi in Tamil) with 4 basic ingredients. Urad dal, chana dal, red chilli, hing and salt forms the base for this recipe. However you can make N number of variations in this podi recipe by adding garlic, sesame seeds, dhania (Coriander seeds), Jaggery, black urad dal, rice, tamarind, coconut and even horse gram and flax seeds. Remember the color of idli podi varies as per the red chillies and the way you roast it. Long back, I have already shared my mom’s most popular idli milagai podi with garlic. Soon I will try to share the remaining podi recipes with yummy variations.  Now lets see how to make this simple idli milagai podi recipe at home with easily available ingredients with step by step pictures.

    Idli podi recipe

    Simple Idli Podi Recipe - Idli Milagai Podi


    Simple Idli Podi Recipe - Idli Milagai Podi How to make Idli milagai podi recipe for idli, dosa




    Cuisine: Indian
    Category: Podi recipes
    Serves: 1 cup
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes




    INGREDIENTS

    1 cup = 250ml
    • White, round urad dal - 1/2 cup
    • Chana dal - 1/2 cup
    • Red chillies - 25 nos ( I used long ones)
    • Hing / Asafetida - 1/4 tsp
    • Cooking oil - 2 tsp
    • Salt - as needed

    METHOD

    1. Heat 1 tsp of oil in a pan. Roast chana dal and urad dal in medium flame till golden.
    2. Remove in a plate. Add hing to it.
    3. Heat 1tsp oil in the same pan and roast the chillies till crispy and golden brown.
    4. Add the roasted chillies to the dal. Cool down. Add salt and grind everything to a fine or slightly coarse powder as you like.
    5. Store in an airtight box and enjoy with idli, dosa drizzled with gingely oil.
    METHOD - STEP BY STEP PICTURES
    • Heat 1 tsp of oil in a kadai. Roast chana dal & urad dal patiently in medium flame till golden brown. Remove in a plate. Add hing to it.
    • Simple idli podi recipe

  • Heat 1 tsp oil in the same kadai and roast the chillies in medium flame. Do not burn the chillies. Remove when it becomes golden. Add to the roasted dal.

  • Simple idli podi recipe

  • Let the mixture cool down.  Add salt and grind to a slightly coarse powder or fine powder as you like.

  • Remove in an airtight box. Use clean spoon and serve with hot idli or dosa. It stays good for 15 days to 1 month. This idli podi tastes very spicy on the first day. But all the taste gets balanced from the second day and becomes good.

  • Simple idli podi recipe


  • Enjoy !

  • Note

    • Adjust the quantity of red chillies as per your taste.
    • For variations, you can  add 2 tbsp of dry roasted sesame seeds and grind it.
    • You can also add few raw garlic cloves while grinding.

    Try this simple idli podi recipe at home and enjoy with hot idli and dosa drizzled with sesame oil or ghee !
    Continue Reading...


    March 10, 2018

    Onion Chutney Recipe Without Tomato, Coconut - South Indian Vengaya Chutney

    Onion chutney without tomato and coconut is my daughter Raksha’s favorite chutney for idli,dosa. So I make this South Indian, Tamil nadu style onion chutney/ vengaya chutney recipe at least once in a week for her lunch box. She fondly calls it as cooked onion chutney. Basically I am a big fan of raw onion chutney recipes more than cooked ones. But Sendhil and Raksha never touches raw onion chutney. So I learnt some varieties of cooked onion chutney recipes from my Mom & MIL. This is one among them. Its a very simple and easy recipe with just 3 major ingredients, onion, red chilli and tamarind. Color of this chutney depends on the roasting of red chillies. If you roast it till dark brown or black, color of the chutney also changes. Ok, lets see how to make onion chutney recipe for idli, dosa with step by step pictures.

    Check my video on 3 raw onion chutney recipes and my collection of 60 chutney recipes.



    Onion Chutney Recipe


    Onion Chutney Recipe

    South Indian style Onion chutney recipe for idli, dosa without using tomato, coconut


    Cuisine: South Indian
    Category: Chutney Recipes
    Serves: Serves 3
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes


    INGREDIENTS


    • Cooking oil - 2 tbsp
    • Big onion / Small onion - 3 nos / 20 nos
    • Red chilli - 3 to 5 nos ( I used 3 spicy chilli)
    • Tamarind - A small piece
    • Salt & Water - As needed
    To Temper
    • Cooking oil or sesame oil – 1 tbsp
    • Mustard seeds – 1/2 tsp
    • Urad dal – 1/4 tsp
    • Curry Leaves - Few

    METHOD

    1. Wash and peel onion and chop into small cubes.
    2. Heat oil in a kadai. Saute red chilli and onion adding salt and tamarind.
    3. Cook till onion becomes transparent.
    4. Grind to smooth paste adding water.
    5. Temper mustard seeds, urad dal and curry leaves. Add to chutney.
    6. Serve with idli , dosa adding sesame oil on top.

    METHOD - STEP BY STEP PICTURES


    • Wash the onion, peel the skin. Chop into small cubes. Set aside.

    • Heat oil in a pan. Saute onion, red chilli adding salt. Add tamarind and saute in the same heat. Let the mixture cool down completely.
    • Grind to a smooth paste adding required water.Temper mustard seeds, urad dal and curry leaves. Add to chutney. Mix well and serve with hot idli, dosa.
    • Enjoy !

    Note

    • You can use either big onion or small onions. Each has its own taste and flavor.
    • This chutney tastes mildly bitter if the quantity of onion is more or if the chilli is roasted till dark brown in color.
    • For variations, you can saute one ripe tomato along with onion and grind the chutney.
    Try this easy, yummy onion chutney recipe for idli, dosa and enjoy !
    Continue Reading...


    February 10, 2018

    Cauliflower Kuzhambu Recipe - South Indian Cauliflower Gravy For Rice, Idli, Roti

    cauliflower kuzhambu
     Cauliflower is in season now. Last week I bought 2 flowers and tried some new recipes with it. I prepared this South Indian, Tamil nadu style Cauliflower kuzhambu for rice, idli and chapathi for the first time watching a video in YouTube. It came out very well. Its a kurma kind of gravy that suits well for rice, idli and chapathi. My mom makes a similar cauliflower kulambu adding green peas. Though the ingredients are the same, this kuzhambu tasted completely different. Tamarind is not used in this recipe instead onion, tomato and coconut masala forms the base. I am sure I will make it very often in my kitchen. Lets see how to make cauliflower kuzhambu recipe with step by step pictures.

    Do check out my mom's style cauliflower gravy for rice and idli, Gobi 65, Gobi manchurian and Cauliflower poriyal, Gobi paratha, cauliflower biryani 


    Cauliflower kuzhambu for rice

    Cauliflower kuzhambu recipe for rice, idli , dosa and roti


    Cauliflower kuzhambu recipe for rice, idli , dosa and roti

    South Indian style Cauliflower kulambu for rice, idli, dosa , roti


    Cuisine: South Indian
    Category: Kuzhambu recipes
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    1 cup - 250ml
    • Cauliflower - 20 florets
    • Big onion - 2 no
    • Ripe tomato - 3 nos (Medium sized)
    • Ginger garlic paste - 1/2 tsp
    • Grated coconut - 1/4 cup
    • Fennel seeds - 1 tsp
    • Red chilli powder - 1.5 tsp
    • Turmeric powder - 1/4 tsp
    • Garam masala powder - 1 tsp
    • Salt & water - as needed
    • Cooking oil – 2 tbsp + 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Curry leaves - Few
    • Coriander leaves – to garnish

    METHOD

    1. Wash and boil cauliflower florets in 3 cups of water adding turmeric powder.
    2. Heat 1 tbsp oil in a kadai.Saute onion, gg paste and tomato.
    3. Take in a mixie jar. Add grated coconut, fennel seeds, red chilli powder, garam masala powder and turmeric powder. Grind to smooth paste adding required water.
    4. Heat 1 tbsp oil, temper and add the ground paste. Add the cauliflower florets.
    5. Boil the gravy adding 1 cup of water, required salt. Simmer for 10 minutes till its raw smell goes off.
    6. Garnish with coriander leaves and serve hot with rice, idli, dosa and roti.

    METHOD - STEP BY STEP PICTURES

    • Wash the cauliflower florets. Boil 3 cups of water adding turmeric powder,little salt. Add cauliflower to hot water & parboil for 5 minutes. Drain the excess water & set aside.
      cauliflower kuzhambu
    • Heat 1 tbsp oil in a kadai.Saute onion, ginger garlic paste till onion turns transparent. Now add tomato and saute till mushy.
      cauliflower gravy for rice
    • Grind to a smooth paste adding coconut, fennel seeds, turmeric powder, red chilli powder, garam masala powder and salt.Add required water to make a smooth paste.
      cauliflower gravy for rice
    • Heat oil in a kadai. Temper mustard seeds, curry leaves. After it splutters, add the ground paste. Add 1.5 cups of water and parboiled cauliflower pieces. Mix well and check for taste. Add more salt or chilli powder if needed.
      cauliflower gravy for rice
    • Keep the flame medium and let the gravy boil till nice masala smell wafts through your house. Check for thickness. If its too thick, add some water and bring to desired consistency. Garnish with coriander leaves and serve hot with plain rice. Enjoy !
      cauliflower gravy for rice
    • Enjoy !

    Note

    • Adjust the quantity of red chilli powder and garam masala powder as per your taste.
    • You can also use boiled potato instead of cauliflower.
    • If you like, you can add boiled green peas along with cauliflower.
    • Make it slightly thin if you are serving for rice, idli or dosa. If you want to serve for roti/chapathi, boil the gravy till semi thick and serve as kurma.
    Try this easy, yummy cauliflower gravy for rice, idli and roti. Enjoy !
    Cauliflower gravy for rice

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    February 3, 2018

    Shenga Chutney Pudi - North Karnataka Peanut Chutney Powder - Shenga Hindi

    Shenga chutney pudi

    Shenga hindi (Kadlekai chutney pudi in Kannada, Peanut chutney powder in English) is a North Karnataka special side dish for rice, chapathi, idli, dosa and jolada roti. It is a dry chutney recipe prepared without coconut. I learnt this from my friend Megha whose mom is from North Karnataka. It can be prepared easily with very less ingredients. People in Karnataka love to mix this shenga chutney pudi with curd and enjoy with jolada roti. But we liked it very much with plain rice drizzled with ghee more than roti, idli or dosa.If you have roasted peanuts in hand, this chutney pudi can be prepared instantly. You don’t need to remove skin of peanuts as well. This peanut powder stays good for a week and its ideal for travel too. Recently I shared 3 Karnataka special recipe in Tamil for Aval kitchen magazine. Many of my readers asked me to post those recipes in my website too. So here you go, North Karnataka style Shenga hindi pudi / Kadlekai chutney pudi with step by step pictures and video.


    Shenga Chutney Pudi Recipe


    Shenga Hindi Pudi Recipe

    How to make North Karnataka style Peanut chutney powder recipe for rice, jolada roti.


    Cuisine: Indian
    Category: Chutney Powder Recipes
    Serves: Serves 4
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes


    INGREDIENTS

    1 cup - 250ml
    • Roasted Peanuts - 1 cup
    • Garlic cloves - 6 nos
    • Cumin seeds - 1 tsp
    • Red chilli powder - 4 tsp (adjust)
    • Salt - as needed

    METHOD

    1. Dry roast peanuts in microwave high power for 3 minutes or on stove top till golden brown.
    2. Let it cool down. No need to deskin peanuts.
    3. In a mixer grinder, take roasted peanuts, chilli powder, cumin, garlic cloves & salt.
    4. Grind it to coarse powder. Transfer to a container & store for a week.
    5. Mix with plain rice adding ghee OR mix with curd and serve with Jolada roti.

    METHOD - STEP BY STEP PICTURES

    • Dry roast peanuts in microwave high power for 3 minutes or roast in a kadai in stove top. Roast in medium flame without burning them. Roast till its skin crackles & turn golden.Remove the peanuts & let it cool down.
      Shenga Chutney pudi - North Karnataka
    • In a mixer grinder take roasted peanuts, red chilli powder, cumin seeds, salt and garlic cloves. Grind to a slightly coarse powder.Check for taste and add more salt, chilli powder if needed.

    • Transfer to a clean, air tight box and store up to one week to 10 days. This chutney pudi tastes the best  for Jolada roti / Jowar flour roti when mixed with curd. You can enjoy it with plain rice adding ghee. If you like, you can have it with idli, dosa and chapathi too. You can also add this pudi in broad beans, cluster beans poriyal/Palya.
      North Karnataka chutney pudi
    • Enjoy !

    Note

    • Adjust the amount of chilli powder as per your taste.
    • Some people add little sugar. But I didn’t use it.
    • For variations, you can roast cumin seeds, garlic cloves before grinding.

    Try this easy, yummy Karnataka style Shenga hindi pudi and enjoy with plain rice & jolada roti !
    Karnataka chutney pudi recipe

    Continue Reading...


    November 15, 2017

    Kara Chutney Recipe – Hotel Style Kara Chutney For Idli,Dosa

    Kara chutney hotel style
    I am a big fan of hotel kara chutney recipe. Whenever we visit a restaurant for breakfast or dinner, myself and my dad ask for more servings of kara chutney (Spicy chutney in English) than coconut chutney and green chutney even though it tastes too spicyTongue. We call it as red chutney. Having tasted so many hotel kara chutney recipes, I wanted to try it badly at home. So I came up with this basic version of  hotel style kara chutney and got good results. It tasted great with hot idli and dosa. I hope this chutney tastes good with adai, paniyaram, pongal and instant idli varieties. This chutney will surely remind some hotel taste to you.There are many type of kara chutney prepared in Tamil nadu hotels. Usually Tomato, onion, garlic and red chilli forms the base for this chutney. In some places, its also prepared without onion, with coconut or carrot to get nice orange color. In popular hotels like Saravana bhavan, Adayar Anandha bhavan they put urad dal, chana dal, coriander leaves or mint leaves in addition for more yield.

    During my recent trip to Salem, we took a parcel of idli sambar along with ginger flavored coconut chutney and kara chutney/Red chutney from A2B, Chinnar.I shared a picture in my Instagram page as well. I wanted to replicate its taste at home. I smelt and tasted every bit of the red chutney to replicate at home. I found tomato, onion, red chilli, garlic, dals and coriander leaves were used to make that chutney. This kara chutney tasted so close to it as I din’t add coriander leaves. If you want to make the original A2B style kara chutney, you can add some coriander leaves in this recipe. I am sure you will get the same taste. Also don’t forget to use Kashmiri red chillies/Byadgi chilli and a small portion of red chilli powder to get bright red color. This chutney stays good for one to two days with refrigeration.Lets see how to make restaurant style kara chutney at home with step by step pictures and video.

    Do check out my another version of Kara chutney, Hotel style Veg kurma, Hotel style Tiffin Sambar, poori masala, Parotta salna recipes. 



    Kara chutney

    HOTEL STYLE KARA CHUTNEY RECIPE


    Hotel Style Kara Chutney Recipe
    Kara chutney recipe - How to make hotel style kara chutney/ spicy chutney for idli,dosa
    Cuisine: Indian
    Category: Chutney Recipes
    Serves: Serves 3
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes


    INGREDIENTS
    To Saute in oil
    • Cooking oil - 2 tbsp
    • Ripe tomato - 2 nos (Medium sized, 1 cup)
    • Big onion - 2 nos ( Small sized, 3/4 cup)
    • Garlic cloves - 5 nos ( small)
    • Urad dal - 1.5 tsp
    • Chana dal - 1/2 tsp
    • Red chilli - 4 nos ( 2+2 - spicy chilli + Kashmiri chilli. add 6 for spicy chutney)
    • Red chilli powder - 1/2 tsp
    • Salt - As needed
    • Coriander leaves or curry leaves or mint leaves – 1 small sprig (For variations)
    To Temper
    • Cooking oil - 2 tsp
    • Mustard seeds - 1/2 tsp
    • Curry leaves - few
    HOW TO MAKE KARA CHUTNEY
    1. Wash and chop tomato,onion.Peel garlic and keep it ready.
    2. Heat oil and saute dals, red chilli, garlic, onion till transparent.
    3. Then add chopped tomato, red chilli powder, salt and cook till pulpy.
    4. Cool down and grind to smooth paste.
    5. Temper mustard, curry leaves. Add to kara chutney. Mix well & serve with idli, dosa.

    METHOD - STEP BY STEP PICTURES

    • Wash and chop tomato, onion. Peel garlic. Keep it ready. Heat oil in a kadai.
      Kara chutney - hotel style
    • Add urad dal, chana dal, red chilli ( I used 2 spicy long chilli & 2 Kashmiri chilli) & garlic cloves. When dals turn golden, add chopped onion. Saute till transparent.
      Kara chutney - hotel style
    • Add tomato, red chilli powder, salt. Saute till tomato turns mushy. Switch off the flame & let it cool down. If adding coriander leaves, you can add now & mix well.
      Kara chutney - hotel style
    • Grind to smooth paste adding water. Heat 2 tsp oil in a kadai. Splutter mustard seeds, curry leaves & add to the chutney. Mix well & serve with hot idli and dosa.
      Kara chutney - hotel style

      Enjoy !
    NOTE
    • Do not add dals more than the mentioned quantity because the taste of dal dominates & chutney looks like a thick paste.
    • You can also skip chana dal & make only with urad dal.
    • You can add equal quantity of tomato, onion and try this chutney.
    • Add more chillies if you want spicy chutney. I made it medium spicy.
    • For variations, you can add 1 tbsp grated coconut or 1/2 tbsp coriander/mint leaves.
    • If you like the flavor, you can add few curry leaves or 1 tbsp grated carrot, saute with onion and make this chutney.
    Try this yummy hotel style kara chutney at home and enjoy with idli,dosa !
    I served it with Instant quinoa idli ;))

    Hotel style kara chutney
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