Kaara Chutney

1. 1

   Step 1

   • a.Sauté the base ingredients
   • b.Heat 2 tbsp of gingelly oil in a pan over medium heat.
   • c.Add 1 tsp chana dal, 1 tsp urad dal, and the dried red chillies. Sauté for about a minute until the lentils turn light golden.
   • d.Add the chopped garlic and onion. Sauté for 3-4 minutes until the onions become soft and translucent.
2. 2

   Step 2

   • a.Cook the tomatoes
   • b.Add the chopped tomatoes and salt to the pan. Mix well.
   • c.Cook for 5-6 minutes, stirring occasionally, until the tomatoes turn soft and mushy.
   • d.Stir in the tamarind paste, cook for another minute, then turn off the heat.
3. 3

   Step 3

   • a.Cool and grind the mixture
   • b.Allow the cooked mixture to cool down completely to room temperature.
   • c.Transfer the cooled mixture to a blender or mixie jar.
   • d.Add a few tablespoons of water and grind to a smooth paste. Add more water if needed, but keep the chutney thick.
4. 4

   Step 4

   • a.Prepare the tempering
   • b.Heat the remaining 1 tbsp of gingelly oil in a small pan (tadka pan).
   • c.Add the mustard seeds and let them splutter.
   • d.Add the remaining 0.5 tsp urad dal, asafoetida (hing), and curry leaves. Sauté for 30 seconds until the dal turns golden brown.
5. 5

   Step 5

   • a.Combine and serve
   • b.Pour the hot tempering over the ground chutney.
   • c.Mix well to combine.
   • d.Serve the Kaara Chutney with hot idlis, dosas, or uttapam.

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