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- Duration: 20 mins
- Serves: 4 people
Spice Level: Medium
An authentic kara chutney is thick in consistency, like a dip so make sure you sauté the onion and tomato till they turn transparent and mushy before you grind them.
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Kara in Tamil means hot and spicy. Interesting part is that the name doesn’t come from the main ingredient onion, instead from its colour and spice.
- Shallots (20)
- Onions, roughly chopped (2)
- Tomato (small) (1)
- MTR Lal Mirch/Red Chilli Powder (1–2 tsp)
- Garlic (lehsun) pods (3-4)
- Dry tamarind (marble size) or thick tamarind pulp (imli) ( 1 tsp)
- Sesame oil (1 tsp)
- Salt (to taste)
- Sesame (til) oil (2 tsp)
- Mustard seeds (sarson) (1/2 tsp)
- Dry red chilli (sukhi lal mirch) ( 1)
- Curry leaves (kadipatta) (1 sprig) (tear roughly)
- Heat a tsp oil in a pan and add the onions, shallots, MTR Lal Mirch/Red Chilli Powder and garlic pods.
- Cook the onions and tomatoes till they are transparent and mushy, respectively, on low heat. It will take approximately 7–8 mins. Once cooked, let them cool.
- Process the onion-tomato mix in a blender, along with the tamarind, to make a puree, adding little water (approximately 1/4 cup).
- Transfer it to a serving bowl. Also, heat oil for tempering in the same pan.
- Add mustard seeds and dry red chilli. When the seeds splutter, add the curry leaves and switch off.
- Pour this onto the chutney.
- Your tangy and spicy kara chutney is ready be served with dosa, idli or chapatti.