What is Kaara/Kara Chutney?
Of late I have been experimenting a lot with dosa batter to make dishes like dosas, Idli, or even Paniyaram (fluffy steamed batter molded into tiny dumplings). Check out my recipe on how to make crispy and soft Paniyarams with a simple recipe. To go along with these dishes there are a variety of chutneys that work perfectly. There are different variations of chutneys in different states, for example, coconut chutney, onion chutney, or tomato chutney. In most restaurants in India, coconut chutney, as well as red Kaara chutney, is served with certain dishes. Don’t get me wrong, coconut chutney also is an amazing side dish. But after trying out multiple chutneys, I feel that Kaara chutney is one of those side dishes that pair up perfectly with some rice-based steamed dishes. The smoky flavor of the red chilies, tempering and the tanginess of the onions and garlic add a certain zing to this chutney. This is a quick 5 minute recipe to make a delicious chutney. Let’s dive right into it!
How to make Kaara Chutney – Tips and Tricks
Lentils
Heat some oil in a pan and once the oil starts to glisten, reduce the flame. Remember to reduce the high flame before adding the lentils as the taste of burnt lentils is not something you want in your chutney. The toasting of the ingredients has to be done over low flame and proportionately.
Add the urad daal and chana daal and saute until both turn golden. Add the onions and saute them until they turn translucent or golden brown.
Spices and veggies
Add the garlic, dried red chilies, and chopped tomatoes. Cook until the tomatoes turn soft. A trick to quickly turn the tomatoes into soft mush is to add salt right after adding tomatoes. (this applies to any dish where you are using tomatoes). Salt causes tomatoes to release their juices, making them less watery and more powerfully flavorful.
Spices and veggies
Once the tomatoes are cooked, take them off the heat and let it cool. Unless you have a heat-resistant blender or don’t mind your regular blender exploding its top off, I’d suggest letting the ingredients cool completely.Add enough water to grind the contents into a smooth paste. Scoop the chutney and keep it aside in a bowl.
Blending
Add enough water to grind the contents into a smooth paste. Scoop the chutney and keep it aside in a bowl.
Tempering
In a tempering pan or a small regular pan, heat oil and add mustard seeds. Once the mustard seeds pop and crackle, add a sprig of curry leaves and a pinch of hing (asafoetida). Saute on medium heat until the curry leaves turn crispy. Avoid keeping it on high heat, otherwise, the mustard seeds will give out a bitter taste to the chutney. Pour the tempering mix over the Kaara chutney and swirl it with a spoon.
The Kaara chutney is ready to be served with Idlies, dosa, and paniyaram.
Storage
This chutney can be stored in an air tight container for up to 4 days. After that, the chutney might turn super tangy and sour. It can also be frozen in a freeze safe bag for up to 3 months. Let defrost in the fridge the night prior to the day of consumption. I’d be super psyched if you do try this recipe out along with the Paniyaram recipe because I can guarantee you it tastes amazing together. Please do try it out and let me know how you like it. If you have any queries, I’m here to help you out in the comments or on my Instagram page. If you don’t follow me on Instagram, now is the right time to do that. I put yummy scrumptious reels about food, food, and food. Check out my other recipes for chutneys:
Easy Mint Coriander Chutney: Thick With Secret Ingredient
Homemade Coconut Chutney- Easy South Indian Dip
Onion Tomato Chutney (South Indian Dip)
