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Kara Chutney- South Indian Chutney- Idlis | Dosa

Dive into flavours of this fiery hot spicy chutney. This chutney is spicy, tangy and a total flavour bomb. Imagine dipping pipping hot crispy dosa into a bowl of a spicy tangy chutney. A heavenly combination that you should not miss out on!
Course Side Dish
Cuisine South Indian
Keyword coconut, healthy chutney, idli dosa chutney, kara chutney, paniyaram, spicy chutney
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people

Equipment

  • 1 Blender

Ingredients

For Grinding Chutney

  • 1/4 cup Pearl Onion or Red Onion chopped
  • 1.5 tbsp Channa Dal/Bengal Gram
  • 1 tbsp White Urad Split Dal
  • 1 cup Tomatoes
  • 2 cloves Garlic chopped
  • 2-3 Dried Red Chilies increase or decrease as per your liking
  • 2 tbsps Coconut optional
  • 1/2 tsp Tamarind
  • 2 tbsp Oil sesame oil or groundnut oil
  • Salt to Taste

For Tempering

  • 1 tbsp Oil sesame oil or groundnut oil
  • 8-10 Curry Leaves
  • 1 pinch Asafoetida/Hing
  • 1 tsp Mustard Seeds
  • 1/4 cup Water or as required

Instructions

For Grinding Chutney

  • Soak both the lentils in warm water for atleast an hour before roasting. 
  • In a pan, heat 1 tbsp oil. Now add all the lentils. Roast till it is fragrant and gets golden brown colour. Take it out and set aside.
  • Now add another tbsp of oil and add roughly chopped garlic. Sauté till rawness goes.
  • Then add pearl onions or red onion and dry red chilies. Cook onions till they become translucent. There is no need to brown onions.
  • Now add roughly chopped tomatoes, salt and the roasted lentils. Cook everything till tomatoes get mushy and soft.
  • Switch off the flame and allow it to cool a bit. Transfer everything into a blender jar.
  • Also, add tamarind and coconut (if using) along with little bit of water.
  • Remove the lid, scrape the sides. Add more water if required till it becomes a smooth paste.
  • Remove the chutney in a bowl and keep aside.

For Tempering

  • In the same pan heat 1 tsps of oil. I have used sesame oil. You can use any oil of your choice.
  • To this add 1 sprig or 8 to 10 curry leaves. Let it becomes crisp.
  • Now add mustard seeds and asafoetida and cook till mustard seeds start spluttering.
  • Now pour the tempering mixture over the kara chutney and mix well.

Notes

  • You can replace red chilies with Kashmiri chilies which are less spicy. The seeds of chilies can also be removed to make it less spicy.
  • Roasting red chilies with onion avoid them from burning.
  • If tamarind is not available, you can use lemon juice to add tanginess.
  • Add little water at a time to avoid a thin consistency chutney.
  • If you do not have pearl onions or shallots, use red onions instead.