Vara Milagai Chutney | Red Chilli Chutney | Kaara Chutney Recipe is really a very spicy chutney recipe which goes very well with idli, dosa, chappathi etc.

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15+ chutney recipes for idli and dosa

Step by step instructions for Vara milagai chutney | Red chilli chutney

Ingredients

Red chillies – 10 nos
Onion – 1 medium sized ( or 10 shallots )
Tomato – 1 medium sized
Tamarind – a small piece
Garlic cloves – 4 to 5
Salt – as per taste
Water – as needed

 

For Tempering
Cooking oil – 2 tbsp (Gingely oil works best)
Mustard seeds – 2 pinch
Urud dal – 1/2 tsp
Curry leaves – few

 

Method to prepare the chutney

1. Take the mentioned ingredients. ( I had only 3 cloves of garlic and so added 1 tsp of garlic paste while grinding)

 

2. Transfer them to the food processor adding little water. Add required salt. 

 

3. Grind to a coarse paste. 

 

4. In a pan or vessel, add oil and then the tempering ingredients one by one. Fry till light brown. 

 

 

5. Now add the ground paste.

 

 

6. Sauté it nicely till the extra water and raw smell goes off.

 

 

7. When it comes to thick consistency, switch off the stove. 

 

 

8. Serve it with hot idlis or dosas. I had it with hot kuzhipaniyaram. 

 

 

 

Notes:

1. Adding shallots gives more taste. 

2. The spice level of the chutney can be increased or decreased as per the taste.
3. Gingely oil gives a nice taste, compared to other cooking oil. So try to use gingely oil.

Recipe for varamilagai chutney

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Vara Milagai Chutney | Red Chilli Chutney | Kaara Chutney Recipe

Vara Milagai Chutney or Chilli chutney popularly know as Kara Chutney has become my favorite chutney now a days. I first tasted this chutney in my chithi’s house. She is a great cook and cooks variety of chutneys. When I tasted this chutney for the hot hot idli’s, I could not resist myself from asking some more.

Also 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.

Course Side Dish

Cuisine South Indian, tamil nadu

Keyword kaara chutney, red chilli chutney, varamilagai chutney

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3

Calories 200kcal

Author Akila

Ingredients

• Red chillies – 10 nos
• Onion – 1 medium sized or 10 shallots
• Tomato – 1 medium sized
• Tamarind – a small piece
• Garlic cloves – 4 to 5
• Salt – as per taste
• Water – as needed

For Tempering

• Cooking oil – 2 tbsp Gingely oil works best
• Mustard seeds – 2 pinch
• Urud dal – 1/2 tsp
• Curry leaves – few
• red chilli chutney

Instructions

• Take the mentioned ingredients. ( I had only 3 cloves of garlic and so added 1 tsp of garlic paste while grinding)
• Transfer them to the food processor adding little water. Add required salt.
• Grind to a coarse paste.
• In a pan or vessel, add oil and then the tempering ingredients one by one. Fry till light brown.
• Now add the ground paste.
• Sauté it nicely till the extra water and raw smell goes off.
• When it comes to thick consistency, switch off the stove.
• Serve it with hot idlis or dosas. I had it with hot kuzhipaniyaram.

Notes

Adding shallots gives more taste. 2. The spice level of the chutney can be increased or decreased as per the taste. 3. Gingely oil gives a nice taste, compared to other cooking oil. So try to use gingely oil.

*post first published on Feb 11th 2016. Updated with recipe.

The post Vara Milagai Chutney | Red Chilli Chutney | Kaara Chutney Recipe 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.

Pottukadalai Chutney
Groundnut Chutney
Mint Coriander Yogurt Chutney
Carrot Chutney

How to prepare Coriander Chutney

Ingredients

Coriander – 1 bunch

Curry leaves – 3 to 4 springs (Optional)

Red Chillies – 3 to 4

Urud dal / black gram – 1/2 tsp

Tamarind – Small amla/gooseberry size

Oil – 1 tsp

Salt – as per taste

Grated coconut – 1/4 cup

Method 

1. Wash the coriander leaves and curry leaves.

 

2. In a vessel add the oil and when it is hot, add the urud dal, red chilli.

3. When the urud dal is light brown, add the grated coconut.

4. Fry it, till the coconut is light brown.

5. Add the coriander leaves and curry leaves.

6. Saute them nicely.

7. Transfer the content to the mixer grinder or food processor adding the salt and the tamarind.

8. Add little water and grind to a coarse paste. Coriander chutney is ready to be served.

Yummy coriander chutney / Kothamalli chutney / Kothamalli thuvayal is ready to be served as a side dish for idli or dosa. 

Notes:
1. Addition of curry leaves is optional. But my mil’s adds this.
2. If you like more coconut, you can increase it to 1/2 cup.

 

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The post Coriander Chutney | Kothamalli chutney | Kothamalli thuvayal | How to prepare coriander chutney | Chutney recipes | Side dish for idli or dosa appeared first on Learning-to-cook.

Coconut Chutney / Thengai Pottukadalai 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. Here we are going to see the basic preparation of the coconut chutney that is famous in Tamil Nadu. This post is mostly for the beginners in cooking.

You can check some Chutney Recipes
Pottukadalai Chutney
Groundnut Chutney
Mint Coriander Yogurt Chutney
Carrot Chutney

 

How to make Coconut Chutney / Thengai chutney with pottukadalai

Preparation time: 8 min | Cook Time: 3 min | Serves: 4

Recipe Category: Side Dish | Recipe Cuisine: South Indian

Ingredients
Coconut  – 1 cup (grated)
Roasted Gram (pottukadalai) – 1/3 cup
Green chillies – 3
Onion – 1 small (optional)
Garlic – 1 clove (optional)
Salt – as per taste
Water – as required

To Temper
Oil – 1 tsp
Mustard seeds – 2 pinch
Urud dal – 1/4 tsp
Curry leaves – few

Method

1. Add the coconut, roasted gram, green chillies, onion, garlic, salt with little water and grind to a coarse paste. If you need, add some more water.

2. The chutney should be not be too thick or too watery. So add water little by little. The consistency should be something as shown below.

 

3. Now in a small pan, add oil and when hot, add the mustard seeds and when it splutters, add the urud dal and when it is light brown, add the curry leaves and fry for a min.

 

 

4. Transfer this tempering to the chutney.

 

Easy Coconut Chutney / Thengai Chutney is ready

Printable recipe for Coconut Chutney

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Coconut Chutney / Thengai Pottukadalai Chutney

Coconut Chutney / Thengai Pottukadalai 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. Here we are going to see the basic preparation of the coconut chutney that is famous in Tamil Nadu.

Course Side Dish

Cuisine South Indian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Akila

Ingredients

• Coconut - 1 cup grated
• Roasted Gram pottukadalai - 1/3 cup
• Green chillies - 3
• Onion - 1 small optional
• Garlic - 1 clove optional
• Salt - as per taste
• Water - as required

To Temper

• Oil - 1 tsp
• Mustard seeds - 2 pinch
• Urud dal - 1/4 tsp
• Curry leaves - few
• Coconut roasted gram chutney

Instructions

• Add the coconut, roasted gram, green chillies, onion, garlic, salt with little water and grind to a coarse paste. If you need, add some more water.
• The chutney should be not be too thick or too watery. So add water little by little. The consistency should be something as shown below.
• Now in a small pan, add oil and when hot, add the mustard seeds and when it splutters, add the urud dal and when it is light brown, add the curry leaves and fry for a min.
• Transfer this tempering to the chutney.
• thengai pottukadalai chutney
• Easy Coconut Chutney / Thengai Chutney is ready

The post Coconut Chutney | Thengai Pottukadalai Chutney | Side dish for Dosa or Idli | Chutney Recipes | Easy Coconut Chutney Recipe appeared first on Learning-to-cook.