Kara chutney (Vengaya chutney) :
Kara chutney (Vengaya chutney), a south Indian fashion chutney of onion and tomato arranged with this recipe has a pleasant fiery and tart taste that can make your taste buds shiver to begin with the plunge itself. In this recipe, the sautéed onion-tomato and tamarind paste are to begin with pureed with sautéed chana dal and at that point, it is topped with treating of urad dal and curry leaves. The ruddy chillies bring its signature fiery taste whereas tamarind gives a tart twist.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 3 servings (1/3 cup)
Ingredients:
| 2 medium Onions or (8 small onions) |
| 1 medium Tomato |
| 2 teaspoons Chana Dal (Split Bengal Gram) |
| 2 Dry Red Chillies |
| 1/4 teaspoon Tamarind Paste |
| 1½ tablespoons Oil |
| Salt |
| For Tempering: |
| 1/2 teaspoon Mustard Seeds |
| 1/2 teaspoon Urad Dal (Split Black Gram) |
| 1 sprig Curry Leaves |
| 2 teaspoons Oil |
| 1 pinch Asafoetida |
Directions:
1. Finely chop tomato and onions. Warm 1 tablespoon oil in a medium estimate pan. Include chopped onion and sauté until it turns translucent or for approx. 2-3 minutes.
2. Include chopped tomato and salt; cook over moo fire for approx. 3-4 minutes or until tomato pieces turn delicate and the blend turns thick. Exchange to a plate.
3. Warm 1/2 tablespoon oil in the same pan. Include chana dal and dry ruddy chilies; sauté until dal turns light brown. Take the absent pan from warm and let sautéed dal-chilli cool for few minutes.
4. Pound dal-chilli mixture in a processor or nourishment processor until medium coarse powder.
5. Include sautéed onion-tomato blend and tamarind paste; pound to a smooth paste and exchange to serving bowl.
6. Warm 2 teaspoons oil in a little treating skillet. Include asafoetida, urad dal and mustard seeds. When seeds start to crackle, include curry leaves and sauté until urad dal turns light brown.
7. Pour arranged hardening over chutney in a bowl. Kara chutney is prepared for serving as a condiment for idli/dosa.
Tips and Variations:
- Make beyond any doubt that chana dal doesn’t turn dim brown whereas sautéing something else will demolish the taste.
- Add chopped garlic and chopped ginger while sautéing chana dal for a pleasant flavor.
- This recipe sautes onion so that its crude scent doesn’t shadow other flavors in arranged chutney. In any case, If you like the crude scent of onion at that point get ready it without sautéing onion.
Taste: Spicy and Tangy
Serving Ideas: Serve this tart and zesty South Indian-style kara chutney as a plunge or condiment for rava Idli, rava dosa, paniyaram or any other south Indian dish of your choice.