Kara chutney for Idli and Dosa ( Onion Chutney )

We all know that some kind of chutney is required for eating along with Idli or Dosa.  The kara chutney is one such chutney which is very tasty, spicy chutney made with onions and tomatoes.

The Kara Chutney is one of the most popular chutney for idli, dosa, pongal, adai, ragi dosa, rava dosa, masala dosa or any South Indian tiffin you can name.  It is a very versatile chutney made mainly with onions and tomatoes where flavours of both these vegetables shine through.   Onions and tomatoes are the most important vegetables required for making any curry whether it is vegetarian or non veg.   When you make kara chutney recipe there will always be onions and tomatoes and red chillies in it.   Let us now see how to make a tasty Kara Chutney for Idli or Dosa.

Ingredients:

• Peeled and sliced onion - 1 no
• Tomatoes - 2 large sized, sliced
• Red chillies - 3, tear and de-seed
• Garlic - 1 large clove
• Tamarind - 1/2 tbsp, thick paste
• Salt to taste
• Jaggery ( optional ) -  1 tbsp
• OIl  - 1 1/4 tbsp

For Tempering :

• Mustard seeds -  1/2 tbsp
• Black gram dal -  1/2 tbsp ( optional )
• Curry leaves - 1 spring

Method of preparation of Kara Chutney:

• First heat 1 tbsp of oil in a vessel.  Once it is hot, reduce the flame and add the garlic and dried red chillies and saute till the garlic changes color.  If you want to add bengal gram,  you can add 1 tbsp of bengal gram and saute till it turns golden brown and then add the garlic 
• Add onions now and saute till transparent, approx 6 to 7 minutes.  Add the tomatoes and saute for 8 minutes on low flame.  Turn off the flame and let it cool down
• Blend the cooled ingredients along with salt, jaggery and tamarind to a fine paste and remove to a serving bowl.
• Now heat  one table spoon of oil in a small pan, add the mustard seeds and allow them to splutter.  Add the curry leaves and turn off the flame

Pour this tempering over the chutney and serve with idli or dosa.

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