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
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)
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.
3) Switch the stove off and let it cool.
4) Grind these together in a Mixie (Mixer Grinder).
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 🙂
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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