I had bookmarked this Saravana Bhavan Style Kara Chutney / Tomato Chutney long back when I was searching for spicy chutney recipes
.Even before I tried Saravana Bhavan Sambar,
this recipe was in my bookmarks folder, Last week when I posted sambar few readers and friends requested to post the tomato chutney recipe which is famous in Saravana Bhavan.Only then I remembered about this recipe that I had bookmarked long ago so tried it today and enjoyed it with hot uttapams for breakfast.It was super spicy as the name and it was apt with soft uttapams, goes well with idlis and crispy dosas too.
Saravana Bhavan Style Kara Chutney
Onion - 1/4 cup finely chopped
Tomato - 1/2 cup roughly chopped(I used 1 big)
Dry Red Chilli - 3
Whole Urad Dal - 1 tbsp
Channa Dal - 1 tbsp
Garlic - 4 cloves skin peeled chopped roughly
Salt - to taste
Water - as required
| Cooking Time
: 30 mins
:8 small adais
| Recipe Cuisine
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1/4 tsp
Curry leaves - a small sprig
- 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.
- While its getting sauted, soak roasted red chillies in hot water.Once onion tuens slightly golden, then add tomato and saute till mushy and raw small leaves completely.
- 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.
- 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.
Serve hot with idli, dosa or uttapam
- 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.
Labels: Chutneys, Sidedish For Dosas, Sidedish for Idli