Tuesday, February 17, 2015

Kara Chutney/Vengaya Chutney

I already have vengaya chutney recipe in the blog. But this Kara Chutney / Vengaya chutney is little different and it has very smooth texture just like in hotels. The key ingredient for this chutney is "Channa Dal". It gives the smooth texture to the Chutney. If you like any kind of spicy chutney ,give it a try. 

Onion - 1 1/2 (medium)
Tomato - 1 (small)
Red chili - 3 nos
Garlic pods - 3 nos
Channa Dal - 1/2 tbsp
Gingelly Oil /Sesam Oil - 1 tbsp
Salt - to taste

To Temper

Gingelly Oil /Sesam Oil - 1/2 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Asafoedita - pinch
Curry leaves - few


Chop the onion and tomato roughly into pieces. Peel the garlic and keep it ready
Heat oil in the pan ,first add channa dal,once it becomes golden brown,add red chili and garlic pods . Fry it for 1 mins.

Then add onion along with pinch of salt , saute till it become translucent and then add tomato and saute it until the tomato become mushy(make sure that onions are cooked,otherwise the chutney will be bitter).

Switch off the flame. Allow to cool completely. And then put it in blender ,along with required salt.

Grind it till smooth. if needed add around  1 tbsp of water and make it smooth paste.

Now temper the ingredients listed under "To Temper" and add it into chutney.

Now  Kara/Vengaya chutney is ready. It tastes ready with Idli or any dosa.

  • The color  of the chutney depends upon the chili and tomato.
  • If you want bright red color just like in hotel add few pieces of carrot along with onion while sauteing.

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