How to make Hotel Style Kaara Chutney

This hotel style kaara chutney or simply the spicy chutney is very easy to make chutney yet tastes very delicious.

In some hotels the color and texture of the chutney simple attracts us too much. And there is a saying that, we can eat more idli’s based on the taste of the chutney’s alone. One such chutney is this kaara chutney recipe. Today we see how to make the hotel style chutney.

For any kind of chutney, I always prefer the gingelly oil or the so called sesame oil. It is good for health and chutneys taste great with this oil compared to other oils.

If you love the chutney’s then do have a look at the below tempting chutney recipes.

• Kadala paruppu chutney
• spicy onion chutney
• Fried gram chutney with coconut
• Simple onion tomato chutney
• Peanut chutney

You can also check the full collection of the chutney recipes in my site.

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Recipe to make the Spicy Chutney

Now Lets see how to make the Hotel style kaara chutney with step by step instructions and a video for your easy understanding.

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Hotel style kaara chutney recipe

Hotel style kaara chutney recipe is an easy and spicy chutney recipe, which goes well with idli and dosa. If you have this chutney, you can not resist eating at least 6 hot hot idli’s.

Course chutney, Side Dish

Cuisine Indian, tamil nadu

Keyword hotel style kaara chutney, kaara chutney

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

0 minutes minutes

Total Time 13 minutes minutes

Servings 4

Calories 50kcal

Author Akila

Ingredients

For chutney

• Gingelly Oil – 2 tbsp
• Onion – 2 big size
• tomato – 2 med size
• red chilli – 7 to 8 adjust as per your spice level (but the more the tastier)
• salt – as needed
• garlic – 3
• asafoetida – little
• grated coconut – 1/2 to 3/4 tbsp
• kashmiri chilli powder – 1 tbsp or kashmiri chilli – 1 or 2

For Tempering

• Gingelly oil – 2 tsp
• mustard seeds – little
• black gram – 1/2 tsp
• curry leaves – 2 springs

Instructions

To prepare the chutney

• For this kaara chutney, add 2 tbsp of gingelly oil in a pan and when the oil is hot, add the onion, garlic and salt. I also personally prefer the rock salt or himalayan salt for the chutney.
• Saute the ingredients well, until the onion becomes translucent. Now add the chopped tomato and the red chillies. The tomatoes must be tangy for this recipe, else you can add a little tamarind to this. Also adjust the chillies according to your spice level. The added chillies are spicy enough for our family taste buds.
• Saute them again for a while. Now add the grated coconut and the kashmiri chilli powder.
• Saute till the water content goes off and switch off the stove. allow to cool down completely and transfer to a mixie jar or a food processor.
• without adding any water, grind to a smooth paste. keep it aside.

Prepare the tempering

• To prepare the tempering, in a pan or vessel, add 2 tsp of gingelly oil and when hot, add the mustard, black gram (urud dal), and curry leaves.
• Now fry the dal till it turns light brown in color and switch off. Transfer the chutney to the serving bowl.
• Add the tempering to the chutney and mix well.
• Tasty, tempting and spicy Hotel style Kaara chutney is ready to served.

Video

Notes

check the below notes

Ingredients to make the recipe

For chutney

• Gingelly Oil – 2 tbsp
• Onion – 2 big size
• tomato – 2 med size
• red chilli – 7 to 8 (adjust as per your spice level) (but the more the tastier)
• salt – as needed
• garlic – 3
• asafoetida – little
• grated coconut – 1/2 to 3/4 tbsp
• kashmiri chilli powder – 1 tbsp (or kashmiri chilli – 1 or 2)

For Tempering

• Gingelly oil – 2 tsp
• mustard seeds – little
• black gram – 1/2 tsp
• curry leaves – 2 springs

Step by step instructions for preparing the Hotel Style Kaara chutney recipe

Lets see the step by step procedure to make the kaara chutney recipe with pictures.

To prepare the chutney

For this kaara chutney, add 2 tbsp of gingelly oil in a pan and when the oil is hot, add the onion, garlic and salt. I also personally prefer the rock salt or himalayan salt for the chutney.

Saute the ingredients well, until the onion becomes translucent. Now add the chopped tomato and the red chillies. The tomatoes must be tangy for this recipe, else you can add a little tamarind to this. Also adjust the chillies according to your spice level. The added chillies are spicy enough for our family taste buds.

Saute them again for a while. Now add the grated coconut and the kashmiri chilli powder. This kashmiri chilli powder is added to give nice color to the chutney. If you have the kashmiri chilli itself, then you can add 1 or 2 in the above step itself. since I don’t have them in hand, I have added the powder.

Saute till the water content goes off and switch off the stove. allow to cool down completely and transfer to a mixie jar or a food processor.

without adding any water, grind to a smooth paste. keep it aside.

Prepare the tempering

To prepare the tempering, in a pan or vessel, add 2 tsp of gingelly oil and when hot, add the mustard, black gram (urud dal), and curry leaves. If you want you can add one or two dry chilli. But as our chutney is spicy already, I have avoided adding the chilli here.

Now fry the dal till it turns light brown in color and switch off. Transfer the chutney to the serving bowl.

Add the tempering to the chutney and mix well.

Tasty, tempting and spicy Hotel style Kaara chutney is ready to served.

Serve the Hotel style kaara chutney with hot idli’s or dosa.

Notes

1. Always use sesame oil or the gingelly oil for chutneys.
2. Adding the kashmiri chilli powder gives a nice red color to your chutney. But is purely optional only.
3. Adjust the chillies as per your spice level.

The post Hotel style kaara chutney | Chutney recipes appeared first on Learning-to-cook.

Here is a collection of chutney Recipes | Chutney recipes for idli, dosa, so that you no need to search the internet again and again. We South Indians prepare different varieties of chutneys as a accompaniment for idli, dosa, oothappam etc.

Chutney Recipes | Chutney Recipes for Idli, dosa

In this Chutney recipes | Chutney recipes for idli, dosa collection, I have always included some thuvayal recipes which can be eaten with plain rice as well as dosa or oothappams.

Here I have given the chutney recipes | Chutney Recipes for idli, dosa which I have tried, tasted and tested in our family. Hope you also would try and leave your comments. I will be updating this post, so if you want you can bookmark for future reference.

Chutney Recipes

Kadalai Paruppu Chutney – This chutney can be prepare without any vegetables, yes not even tomato needed for this chutney. If you have kadalai paruppu (chana dal) and tamarind, then you are ready to prepare this chutney. Of course you need chillies.

Spicy Onion Chutney – This Spicy Onion Chutney | Kara Vengaya Chutney is really a tasty and simple to make Chutney Recipe which goes very well with the idli, dosa and even chappathi. When this kind os spicy chutney is prepared and served, I bet, people can eat more than they nor ally eat.

Pottukadalai Chutney with Coconut ( fried gram chutney with Coconut – This is very simple chutney and many people used to make it as it tastes great by the addition of coconut. This chutney can also be prepared without coconut.

Onion Tomato Chutney is one of our family favourite chutney. There are many varieties of Onion tomato Chutney and this one is the simplest of all. This chutney I learned from my hubby as he is fond of this chutney.

Groundnut chutney or peanut chutney – This ground nut chutney or the peanut chutney is my little ones favourite. This chutney is without the addition of coconut, so we can say, it is a pure groundnut chutney. There is also another version of chutney which uses coconut.

Coriander Chutney – This Coriander chutney is a healthy chutney and the consistency can be adjusted as our wish. Some people think it is similar to the sandwich chutney that is made in North India, but it is very different version.

Varamilagai Chutney – If you like spicier chutneys, then this varamilagai chutney (dried red chilli chutney ) is for you. The main ingredient in this chutney is only the dried red chillies and if you cant tolerate the spiciness, little onion and tomato are added to equalize the spice.

Coconut Chutney with pottukadalai – This coconut chutney is one of the easy and tasty chutney. There are so many varieties of coconut chutney that is prepared in every house hold of Tamil Nadu. This chutney is a common chutney which is prepared with fried gram.

This Hotel Style Kaara chutney is easy to make and a spicy chutney. The addition of the kashmiri chilli in this gives a nice attractive color to this chutney. This chutney is famous in many hotels of Tamil Nadu.

Thuvayal Recipes

Thuvayal recipes are also a kind of chutney in which we can add them to just white rice along with a teaspoon of ghee, mix and eat. It looks simple yet it tastes so yummy.

Kollu thuvayal – Kollu Thuvayal is one of the most healthiest thuvayal recipe which helps in loosing weight. As said, a teaspoon of ghee and 2 tbsp of this thuvayal daily in white rice makes a healthy meal.

The post Chutney Recipes | Chutney Recipes for Idli, dosa appeared first on Learning-to-cook.

Kadalai Paruppu Chutney | Chana Dal Chutney

Kadalai Paruppu Chutney | Channa dal Chutney can be made in two ways. One with tomato and without tomato. Here I have shown the one without tomato. when you are out of any vegetables, but still want to have chutney as your side dish for idli or dosa, then this chutney comes for help. You can adjust the consistency of this chutney as your wish ans either way it tastes too good. There is also another quick variety of garlic chutney that too doesnt require any vegetables other than garlic and I will post that recipe soon.

When I started preparing this chutney, I am out of my tomatoes and to compensate, added tamarind. Also here, I have added tamarind pulp instead of whole tamarind. This chutney turned out really awesome and I can bet you, you will definitely have 2 or more idlis if this kadalai paruppu chutney | Chana dal chutey is your side dish.

We South Indians always love to have our idli or dosa with chutneys and so we try different varieties of chutneys. Below are some of my chutney recipes, you can find in this site.

• Spicy Onion Chutney
• Onion Tomato Chutney
• Varamilagai Chutney
• Coriander Chutney
• Coconut Chutney
• Pottukadalai Chutney without coconut
• Ground nut Chutney
• Mint Chutney ( pudhina thuvayal )

If you love my recipes, then do subscribe to my Youtube channel and support me. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal

Printable Recipe of Kadalai Paruppu Chutney | Chana Dal Chutey

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Kadalai Paruppu Chutney | Chana Dal Chutney

Kadalai Paruppu Chutney | Channa dal Chutney is an easy chutney which goes well with hot idlis, dosa, oothappam etc. It can be made in two ways. One with tomato and without tomato. when you are out of any vegetables, but still want to have chutney as your side dish for idli or dosa, then this chutney comes for help.

Course Side Dish

Cuisine South Indian

Keyword Bengal gram chutney, chana dal Chutey, kadalai paruppu chutney

Cook Time 7 minutes minutes

Total Time 7 minutes minutes

Servings 4

Calories 100kcal

Author Akila

Ingredients

• Oil – 2 tbsp + 2tsp
• Kadalai paruppu – 2 tbsp
• Dried chilli – 8 to 10 adjsut according to your spice level
• Garlic – 3 if using small, add 6 to 8
• Tamarind water – 1/2 cup from small gooseberry size tamarind
• Grated coconut- 1/2 cup
• Salt – as per taste
• Asafoedita – little

For thalippu / tempering

• Oil – 1 tbsp
• Mustard – 1/4 tsp
• Urud dal – 1/2 tsp
• Curry leaves – little

Instructions

Method to Make Kadalai Paruppu Chutney | Chana dal Chutey

• In a pan or kadai, add oil.
• When oil is hot, add kadalai paruppu.
• Saute lightly.
• Add dried chilli and garlic.
• Saute the dal, chilli and garlic nicely in low flame and fry them for about 3 to 4 min, unitl the dal turns light brown color.
• Now add the tamarind water or tamarind pulp, taken from a small gooseberry sized lemon.
• Add asafoetida.
• Once the tamarind water becomes thick ( almost half its quantity ).
• transfer the content to mixer grinder or food processor.
• To this, add the coconut and required salt.
• Add required water and grind to a smooth paste.
• Transfer to a bowl and keep aside.

To prepare temperings / Tadka / Thallippu

• In a small kadai, add 2 tbsp oil.
• When oil is hot, add the mustard seeds. When they splutter, add the urud dal.
• Add curry leaves.
• Fry til dal becomes light brown and add this temperings to the chutney.
• Mix this tempering
• Serve the yummy yummy Kadalai paruppu thengai chutney with dosa, idli etc.

Notes

Check the below notes 

Step by step instructions for Kadalai Paruppu Chutney | Chana dal Chutey

Ingredients

• Oil – 2 tbsp + 2tsp
• Kadalai paruppu – 2 tbsp
• Dried chilli – 8 to 10, adjsut according to your spice level
• Garlic – 3, if using small, add 6 to 8
• Tamarind pulp / tamarind water – 1/2 cup (taken from small gooseberry sized tamarind)
• Grated coconut- 1/2 cup
• Salt – as per taste
• Asafoedita – little

For thalippu / tempering

• Oil – 1 tbsp
• Mustard – 1/4 tsp
• Urud dal – 1/2 tsp
• Curry leaves – little

Method to Make Kadalai Paruppu Chutney | Chana dal Chutey

In a pan or kadai, add oil.

When oil is hot, add kadalai paruppu.

Saute lightly.

Add dried chilli and garlic.

Saute the dal, chilli and garlic nicely in low flame and fry them for about 3 to 4 min, unitl the dal turns light brown color.

Now add the tamarind water or tamarind pulp, taken from a small gooseberry sized lemon.

Add asafoetida.

Once the tamarind water becomes thick ( almost half its quantity ).

transfer the content to mixer grinder or food processor.

To this, add the coconut and required salt.

Add required water and grind to a smooth paste.

Transfer to a bowl and keep aside.

To prepare temperings / Tadka / Thallippu

In a small kadai, add 2 tbsp oil.

When oil is hot, add the mustard seeds. When they splutter, add the urud dal.

Add curry leaves.

Fry til dal becomes light brown and add this temperings to the chutney.

Mix this tempering

Serve the yummy yummy Kadalai paruppu thengai chutney with dosa, idli etc.

Notes

• I am adding the tamarind water here, so that ingredients gets soaked well and easy to grind without any tamarind remainings. You can either add directly while grinding or add a piece to dal while sauting.
• Also you can replace tamarind with tangy tomatoes (naatu thakkali).
• Prepare tempering with Nallennai always.

The post Kadalai Paruppu Chutney | Chana Dal Chutney appeared first on Learning-to-cook.

Spicy Onion Chutney | Kara Vengaya Chutney Recipe

Today we see, Spicy Onion Chutney | Kara Vengaya Chutney Recipe with Step by step pictures and video for your easy understanding and learning.

This Spicy Onion Chutney | Kara Vengaya Chutney is really a tasty and simple to make Chutney Recipe which goes very well with the idli, dosa and even chappathi. When this kind os spicy chutney is prepared and served, I bet, people can eat more than they nor ally eat.

Also this Spicy Onion Chutney | Kara Vengaya Chutney recipe will not be spoiled as like other chutney recipes. So it can be stored easily for more than 4 to 5 days when kept in fridge or 2 days when kept outside.

If you like chutney recipes, then do have a look at the other chutney recipes like below

• pottukadalai chutney without coconut
• Onion tomato chutney
• Ground nut chutney
• coriander chutney
• mint chutney with yoghurt
• Coconut chutney
• Varamilagai chutney

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Video Recipe of Spicy Onion Chutney | Kara Vengaya Chutney

Step by step instructions of Spicy Onion Chutney | Kara Vengaya Chutney

Ingredients

• Onion – 2 medium-sized ( or 8 to 10 shallots )
• Dry red chilli – 6 to 8
• Garlic – 4 to 5 ( small size )
  Ginger – 1/2 to 1 inch
• Curry leaves – little
• Oil – 3 tbsp
• Tamarind pulp – 1/2 cup from a lemon size tamarind
• Asafoetida – little
• Salt as per taste

To Temper

• Oil – 1 tsp
• Mustard, urud dal and curry leaves – little

Method to make Spicy Onion Chutney | Kara Vengaya Chutney

To Grind

Chop the Onion and add to the food processor or a mixer grinder.

Add the red chillies and so add the garlic, ginger, curry leaves.

Grind to a coarse paste. Keep aside.

To make chutney

In a pan or kadai, add 2 to 3 tbsp of oil.

When oil is little hot add the ground paste.

Sauté the paste nicely, for 5 to 7 minutes. Add the tamarind paste.

After the tamarind paste is added cook for 10 to 12 min or until the oil oozes out in the sides.

Once the oil oozes out, Add the asafoedita and required salt.

Now cook the chutney, until it turns out red and the quantity becomes half.

Prepare the tempering now. For this add 1 tbsp oul and little mustard and when it splutters, add the urud dal and curry leaves.

Fry for a minute and transfer to the chutney.

Yummy and Tasty Spicy Onion Chutney | Kara Vengaya Chutney is ready. Serve it with hot idlis or dosa.

Printable Recipe of Spicy Onion Chutney | Kara Vengaya Chutney

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Spicy Onion Chutney | Kara Vengaya Chutney Recipe

Spicy Onion Chutney | Kara Vengaya Chutney is a spicy and tasty dish which can be stored for more than 2 days just outside and more than 4 to 5 days if you keep in fridge.

Course Side Dish

Cuisine tamil nadu

Keyword kara vengaya chutney, spicy onion chutney

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akila

Ingredients

• Onion - 2 medium-sized or 8 to 10 shallots
• Dry red chilli - 6 to 8
• Garlic - 4 to 5 small size
• Ginger - 1/2 to 1 inch
• Curry leaves - little
• Oil - 3 tbsp
• Asafoetida - little
• Salt as per taste
• Tamarind pulp - 1/2 cup from a lemon size tamarind

To Temper

• Oil - 1 tsp
• Mustard urud dal and curry leaves - little

Instructions

To Grind

• Chop the Onion and add to the foos processor or a mixer grinder.
• Add the red chillies and so add the garlic, ginger, curry leaves.
• Grind to a coarse paste. Keep aside.

To make chutney

• In a pan or kadai, add 2 to 3 tbsp of oil.
• When oil is little hot add the ground paste.
• Sauté the paste nicely, for 5 to 7 minutes.
• Add the tamarind paste.
• After the tamarind paste is added cook for 10 to 12 min or until the oil oozes out in the sides.
• Once the oil oozes out, Add the asafoedita and required salt.
• Now cook the chutney, until it turns out red and the quantity becomes half.
• Prepare the tempering now. For this add 1 tbsp oul and little mustard and when it splutters, add the urud dal and  curry leaves. Fry for a minute and transfer to the chutney.

Notes

Check the below notes.

Notes

1. Some like to use tomatoes instead of tamarind pulp. When using them, If your tomatoes are tangy, then you can reduce the tamarind pulp to half its quantity.
2. Adding a tsp of ghee or nallennai just before serving the chutney makes the chutney more tastier.

The post Spicy Onion Chutney | Kara Vengaya Chutney appeared first on Learning-to-cook.

But, as my children started liking this chutney, now a days it has become a regular chutney for dosa or rawa dosa. I prepared this for Instant oats dosa and the combination is just great. This is an easy Chutney which can be prepared in just 10 minutes. When I am lazy to prepare some other chutney, this onion tomato chutney comes in a great help.

This chutney when mixed with the gingelly oil or ghee before serving gives a great taste and if you have added more chilli, then this will neutralize the spiciness.

• Mustard seeds – 2 pinch
• Urud dal – 1/2 tsp
• Curry leaves – little ( I put 8 leaves )
• Coriander – very little
• Gingelly oil – 1 tbsp

Video Recipe for Onion Tomato Chutney

Printable recipe for Onion Tomato Chutney

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Onion Tomato chutney

Easy Onion Tomato Chutney Recipe which goes well with idli, dosa, chappathi etc. 

Course Side Dish

Cuisine Indian, South Indian, tamil nadu

Keyword onion tomato chutney

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Akila

Ingredients

Ingredients List

• Mustard seeds A pinch
• 1/4 Tsp Urud dal
• 2 Onion
• 3 or 4 Tomatoes
• 3 Red chillies Can add 1 extra
• 2 Tbsp Sesame oil
• Salt as per taste

For seasoning

• 2 Pinch mustard seeds
• 1/2 Tsp Urud dal
• 1 Spring Curry leaves
• 1 tbsp Ghee/gingelly oil
• Little Coriander

Instructions

Method

• In a pan, add the oil and when hot add the onion and sauté it well ( around 3/4 cooked or it has become translucent ).
• Then add the tomato and red chillies and sauté it. 
• Add required salt and grind it to a coarse paste and transfer to the bowl.
• In another pan, add the oil and when hot, add mustard seeds. When it splutters add the Urud dhal, curry leaves. Then mix this to the chutney. 
• Serve this yummy chutney with idli or dosa. 

Step by step Pictorial for Onion Tomato Chutney

1. Add oil in a Kadai or vessel.

2. When oil is hot, add the mustard seeds. When it splitters, add urud dal.

3. Fry for few minutes. 

4. Add the red chillies and fry again for few minutes.

5. Add onion and sautè for few minutes till it becomes translucent.

6. Add tomatoes now and again sautè till it becomes mushy.

7. Transfer all the contents to a food processor or mixer grinder.

8. Add required salt and grind to a smooth paste.

9. Now prepare the tempering. In the same kadai, add mustard seeds and when it splutters, add the urud dal and fry for a min.

10. Add curry leaves and fry for few seconds.

11. Transfer the ground chutney to a serving bowl.

12. Add the prepared the tempering on top of it.

13. Serve it with idli or dosa.

14. Yummy Onion Tomato Chutney is ready.


Notes: 

1. The taste and colour of this chutney depends on how much time we sauté the onion and tomato chutney and depends on the red chillies we use. If you use Kashmiri red chillies, it gives nice color but not that spicy. Andhra chillies give less color but more are spicy.

2. While serving you can add little ghee and serve for kids as it helps to reduce to spiciness. 

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