Question

Describe the process of making a side dish that would go well with idlis.​

Answer 1

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Saravana Bhavan Style Kara Chutney

Preparation Time:10 minutes

Preparation Time:10 minutes Cooking Time : 30 mins

Preparation Time:10 minutes Cooking Time : 30 mins Makes:8 small adais

Preparation Time:10 minutes Cooking Time : 30 mins Makes:8 small adaisRecipe Category: Sidedish | Recipe Cuisine: World | Reference: CooknDine

Ingredients

• Big Onion – 1 small sized
• Tomato – 1 medium sized
• Dry Red Chilli – 4
• Whole Urad Dal – 1 tbsp
• Channa Dal – 1 tbsp
• Garlic – 4 cloves skin peeled chopped roughly
• Salt – to taste
• Water – as required to soak
• Oil – 1 tsp

To Temper:

• Oil – 1 tsp
• Mustard Seeds – 3/4 tsp
• Urad Dal – 1/4 tsp
• Curry leaves – few

Method:

1. In a pan add a drop of oil and roast urad dal,chana dal along with red chillies till golden.Set aside to cool.Now in the same pan add onion,garlic and saute till onion turns transparent.
2. While its getting sauted, soak roasted red chillies in hot water.Once onion turns slightly golden, then add tomato and saute till mushy and raw small leaves completely.
3. Cool down and transfer everything to a mixer and grind it along with little water to a chutney consistency.Don’t grind it too smooth.Transfer to a serving bowl.Add required salt and mix well.
4. In a tadka pan – heat oil add the ingredients listed under ‘to temper’ let it splutter.Add this tadka to the chutney and mix well.
5. Serve hot with idli, dosa or uttapam

My Notes:

• Soaking red chillies is to just get grinded easily.
• Roast the dals just till golden.
• As per the orginal recipe you can add upto 6 red chillies.But for me this itself was spicy.
• Adjust salt according to the spice level of the chillies.
• You can even add a tbsp of grated carrot , saute and grind it as mentioned in the orginal recipe.
• Adding gingelly oil(nallennai) while tempering not only gives flavour,it balances the spice level well.

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