Spicy and delicious Kara Chutney recipe with detailed step by step pictures. Easy Kara Chutney recipe goes well with any South Indian breakfast recipes!
In a pan, heat 1.5 teaspoon of oil. Add urad dal, chana dal and dried red chillies. Fry until urad/chana dal is golden brown. Add shallots and garlic pods. Add salt needed for the shallots and fry until half cooked on low flame.
Add chopped tomatoes and cook until they are mushy. Let the mixture cool down completely. Blend into a coarse paste in a blender. In a small pan, heat 1 teaspoon of oil. Add mustard seeds. As they splutter, add asafoetida/hing and fresh curry leaves. Let them fry for a few seconds. Add this tempering to the chutney.
Serve as side for idli and dosa.
Notes
Shallots add to the flavor of the chutney. If unavailable use two medium sized onions.
The tomato has to be ripe and juicy.
Adjust the number of red chillies as per spiciness needed.
Grind this chutney coarsely and not too fine for better texture and taste.
Store the chutney in an airtight container for upto 5 days in refrigerator.
Keyword kara chutney recipe, Side Dishes for Idli-Dosa