Indian Kara chutney

For dosa/thosai/idle

Ingredients

• 2 tsp sesame oil

• ¼ cup sliced pearl onions or 1 small onion

• ½ cup chopped tomatoes or 1 medium to large tomato chopped or ½ cup shallots

• 4-5 dry red chillies

• ¼ tsp tamarind

• 1 tsp chana dal

• 1 tsp urad dal

• Salt as required

• ⅓ -  ½ cup water for grinding chutney

For tempering:

• 2 tsp sesame oil

• ½ tsp mustard seeds

• 7-8 curry leaves

Method

Heat 2 tsp sesame oil in a pan.

Lower the flame and then add 1 tsp urad dal and 1 tsp chana dal. On a low flame, saute both the lentils till they start turning golden.

Then add ¼ cup sliced pearl onions.

Stir and saute till the onions start turning golden.

Now add 4-5 dry red chillies. Sauté for half a minute. Next add ½ cup sliced tomatoes.

Add salt & tamarind. Sauté the tomatoes on a low heat till they soften.

Cool down the mixture at room temperature. Add the chutney into grinder and grind to a smooth paste.

Tempering for kara chutney:

In a pan heat 2 tsp sesame oil. Add ½ tsp mustard seeds and crackle them. add curry leaves Sauté till the curry leaves become crisp. Pour the tempering mixture in the kara chutney. Mix well.

You can serve kara chutney with idli, dosa, thosai or uttapam.