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.
Servings: 4
Calories: 50kcal
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