Kara Chutney – Hot Chutney – Paruppu Chutney Recipe

Kara Chutney – Hot Chutney – Paruppu Chutney Recipe

Kara Chutney – An accompaniment for Idly/Dosa prepared from roasted dhal and tomatoes flavored with coconut 🙂

Feeling bored and tired of preparing the same coconut chutney and tomato chutney varieties often for your Idly/Dosas? HomeMaking Delight presents a combination of those two chutneys with slight variations to get rid of that boredom 😐

Try it and see how you like this 🙂

Let me share here the story of how I stumbled upon this “Kara-Chutney” (I named this Kara-Chutney, feel free to call it as you wish 😀) recipe. I was already having a tough day at office when I got a call from one of my relatives that their family would be coming over for dinner. I rushed home after my work and started preparing adai (South Indian variety of Dosa) and Chutney. As I started preparing the coconut chutney, I realized that I ran out of fried gram dhal (Pottu Kadalai). Then, I looked for peanuts/groundnuts to prepare coconut-peanut chutney. Alas, that was over too! With the things I had in stock, I prepared this one and it came out really good 🙂 (Words can’t explain how relieved I felt that night:) ). I gave myself a “very-good-gal” pat and had a hearty dinner 😉

This “Kara Chutney/Hot Chutney) would be a perfect alternative for our boring, usual coconut/tomato chutney varieties. The mild tanginess of tomato would add up the taste 🙂

Over to Kara-Chutney (Tomato-Coconut Chutney) Recipe from Home making Delight..

Kara Chutney – Hot Chutney Recipe

Kara Chutney - Hot Chutney - Paruppu Chutney - HomeMakingDelight

Kara Chutney – Hot Chutney – Paruppu Chutney – HomeMakingDelight

Ingredients:

Kara Chutney - Hot Chutney - Paruppu Chutney - HomeMakingDelight

Kara Chutney – Hot Chutney – Paruppu Chutney – HomeMakingDelight

1) Tomato (Thakkali) – 1

2) Channa dhal (Kadalai paruppu) – 3 tbsp

3) Red chilly (Sivappu milagai) – 6/7

4) Coconut (Thengai) – half a coconut, grated

5) Oil – 1 tbsp

For the seasoning:

1) Mustard (Kadugu) : 1 tsp

2) Asafoetida (Hing/Perungayam) – A small pinch

3) Urad dhal (Ulundhu): 1 tsp (Optional)

4) Oil – 1 tsp

5) A few Curry Leaves (Kariveppilai – As per your taste)

Preparation Method:

1) Grate the coconut and dry-roast it in low-flame until you get a nice aroma. I kept in microwave for a minute after grating. Keep it aside.

2) Heat 1 tbsp of oil in a kadai and add the channa dhal (Kadalai Paruppu) and saute for 2 minutes in medium flame. Add chopped tomato and red chillies and saute until the raw smell of tomato goes away.

Kara Chutney - Hot Chutney - Paruppu Chutney - HomeMakingDelight

Kara Chutney – Hot Chutney – Paruppu Chutney – HomeMakingDelight

3) Switch the stove off and let it cool.

4) Grind these together in a Mixie (Mixer Grinder).

Kara Chutney - Hot Chutney - Paruppu Chutney - HomeMakingDelight

Kara Chutney – Hot Chutney – Paruppu Chutney – HomeMakingDelight

5) Heat a tsp of oil in a kadai and temper the items mentioned under “For the seasoning”.

6) Serve with Idly/Dosa/Upma/Adai/Pongal etc 🙂

Kara Chutney - Hot Chutney - Paruppu Chutney - HomeMakingDelight

Kara Chutney – Hot Chutney – Paruppu Chutney – HomeMakingDelight

Note:

1) Adjust the chillies per your taste 🙂

2) We don’t have to saute the tomatoes until they turn mushy. Mild sauteing would be fine. Just that, it should not be raw.

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