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Kara chutney

Kara chutney

Published on August 18, 2020 | In | By
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 Simplicity Coimbatore, Ramnad Mundu and Kara chutney </a

If you have read the article on the Ramnad mundu ,you will know the origins of how I came to make this chutney. As one gets older the importance of family bonds get to a place where nothing else matters. The same feelings of being there for each other as children surface and nothing or nobody else’s opinions matter ! It’s how we feel, who we are and what we want !

It took a kara chutney for me to realise that  ! Better late than never  for sure. So I never really liked a spicy red chilli chutney which is my cousin’s favourite.But I do like this particular version …..a lot !

Do I have him to thank for this then?  ….why admit it in print..not that his head needs to get any more swollen than it already is.  😉

Did I tell you about the ‘Feed me family swiggy’ group on Whatsapp ? Same cousin…always the culprit for such dramatic shenanigans. What to do…our moms are sisters !

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Ingredients

  • Ramnad gundu mozhaghai- 1 handfull
  • Small onions-2 C chopped
  • Tamarind- 1 gooseberry size ball
  • Coriander seeds-1 tsp
  • Salt to taste
  • Nallennai-3 Tbsp
  • For tempering;
  • Nallennai-1 tsp
  • Channa dhal-1 tsp
  • Dried red chillies-3-4
  • curry leaves-1 sprig
  • pure asafoetida-a pinch

Instructions

  1. Heat oil in a deep bottom pan
  2. Add the small onions and tamarind and saute' until translucent
  3. Add the coriander seeds and dried red chillies and saute' well for 5-6 minutes until the chillies are well roasted. Add salt
  4. Take off the fire and set aside to cool
  5. Blend in the mixer until it is a thick puree, Spoon it into a sterile glass jar or bottle.
  6. Next is the tempering
  7. Heat oil in a small pan. Add the asafoetida, channa dhal, dried red chillies and curry leaves. The moment it sputters pour it over the kara chutney.
  8. It keeps well refrigerated for a few weeks,
  9. Serve with idli, dosa, or any rice staple of choice

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