Kara Chutney | Hotel Red Chutney | Spicy Onion Tomato Chutney

Finally I had to make something just to come back posting here. It's been over couple of weeks, and there is nothing new that I had to share here. Life has been busy as always. Not that I couldn't find time to blog, it's just that there was no push all of a sudden. Then when I felt that it was getting way out of hand, I decided I must make something just for an update.

What else can spice your life than a hot spicy chutney served breakfast! This Kara Chutney is part of the different chutneys you are offered in hotels here. Typically the colours would be white, red, green, and orange chutneys. Most times the chutneys are referred by the colour than the ingredient. So red chutney is mostly kara chutney that's made with just three ingredient and is so spicy that you will reach out for water right away. The green chutney is mostly either with mint or coriander and orange will be a different combination of onions and tomatoes.

As such I love all the chutneys that Athamma makes. This simple tomato chutney she makes for dosas is exceptionally good for the less number of ingredients she uses. So when Hubby dear always raves about this kara chutney we get served with Aloo Bajji in a motel, I had to think of getting the recipe and make. This motel is on the way to Srikalahasti and every time we pass by this motel, we make sure we halt for a snack. They typically make bajjis with aloo. Though hubby dear never likes bajjis or any sort, he won't say no for this when it's served with this spicy red chutney.

Kara Chutney

So this weekend when we were passing by, we stopped again and ordered it. I always ended up asking for the recipe, only to realize it was the same thing that we made something back at office. My colleague who shared the Uluthu Kali, had also shared this kara chutney that's served with kulipaniyam. The chutneys were a real hit and I had clicked pictures, planning to make it at home. I never realized it was the same chutney. The texture that ends up with this version served in motel, is kind of coarsely pound onions and tomatoes with chili flakes floating all over. It is so spicy, yet with the aloo bajji, it packs just enough hot to make it a great combination.

I wanted to make it right away, so the next day for breakfast it was served with dosa. It tasted so good, though hubby dear would have still preferred with aloo bajji. Still I am happy that I finally got to make the hotel kara chutney.

Kara Chutney

Ingredient Needed:

Onions - 1 medium
Tomato - 1 medium
Dry Red chilies - 4 long
Salt to taste

For tempering

Oil - 1 tsp
Curry leaves few
Mustard Seeds, Urad dal - 1/2 tsp

How to make the Kara chutney

Dry roast the red chilies in hot pan for couple mins till it becomes crispy. Keep it aside.

Wash, and chop the onions and tomatoes. In a mixie, take the onions and pulse it couple of times. it should become almost minced. Then add the tomatoes and repeat the process. Finally add the roasted red chilies and pulse again along with salt.

Heat a pan with oil, temper with mustard seeds, urad dal and curry leaves. Pour the ground chutney into the pan and bring to boil.

Serve with Idly or Dosa

This is what we had made sometime back. Urad dal halwa, Coconut chutney, Kara chutney with Kulipaniyam

Chutney Pudi | Chutney Podi Recipe | Dry Chutney Podi ~ Side Dish for Idlis

To end this Summer Chutney Special Series, I have a delicious Dry Chutney Pudi for serving with Idlis. Gun powder as we call it, is a staple dish in all South Indian household. In fact we have so many of them stocked that we almost need not make any fresh wet chutneys for either dosas or Idlis. 

Amma's versatile dal podi is very famous and makes an excellent side dish for any dish. You name it and it goes so well with it. Today's podi on the other hand is more specific for dosas or idlis. Not that you can't serve but somehow this is more of a chutney podi than anything else.

Chutney Pudi

Being a Sunday, we had a very relaxed morning and kids woke up pretty late. Athamma said I should let them sleep as very soon their schools reopen and they anyway have to wake up early. Wish I had somebody to say this when I was young! It has always been before 7 when we were in school. At all times it was the same, and my parents pride on having brought us up that way! Of course I never let an occasion pass by without me mentioning the same to Konda. But of course the words go overboard!

Kids are right now playing police and thief, with all of them having a gun. God knows who the thief is, as every now and then, they poke the gun at me. 

While I go and make myself scarce for them to find me, you enjoy this Chutney pudi.

Chutney Podi | 3 Dal Chutney Podi for Idlis

Ingredients Needed:

Channa dal / Bengal Gram Dal - 100 gms
Toor Dal / Piegeon Pea - 100 gms
Roasted Groundnut - 100 gms
Cumin Seeds - 1 tsp
Dry Red Chilies - 15 nos
Tamarind - 1 marble size
Garlic - 10 - 12 cloves
Salt to taste

For Tempering

Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves handful

How to make the Chutney Podi

Wash the garlic and pat it dry. You can either wipe it clean or dry it under fan. It has to be dry. Trim the ends and pound the garlic along with its peel. Keep it aside.

Heat a Kadai, toss the cumin seeds till it splutters, transfer to a plate. Then toss channa dal till it starts turning colour, remove and toss toor dal. Next goes the dry red chilies till it turns crisp. Switch off the flame, add the tamarind and cover with lid.

Since you are using roasted peanuts, you can add it as such.

Once the dals cool down, take all of them in a mixie, add salt along with pounded garlic, pulse couple of times, then grind to a semi coarse powder. Make sure it's not very fine powder.

Then remove to a bowl.

Now heat a kadai with oil, when it is hot, add mustard and curry leaves. Let it splutter. Switch off the flame, and let the oil cool down. when the oil is luke warm, add the ground podi to the kadai and mix well. Stir around to make sure the podi doesn't get burnt. Cover with a lid and keep it closed for few minutes. Then spread on a plate and allow it to cool down completely before storing in a tight container

 

Well with an extra dose of ghee, it overflew the mountain!

Notes:

The extra zing comes from adding the garlic skin. Store in a air tight container.