Kollu kara chutney, recipe with step by step pictures and video. Kara chutney made using kollu| horsegram, shallots, tomato and red chili as main ingredients, pairs well with idli, dosa. I came across this interesting Kara chutney recipe with kollu in a tamil magazine and saved it long time back. While i was searching was something in my mobile, this chutney caught my attention. I tried the chutney and it was very tasty. No one can find out that kollu is added in this kara chutney. We had it with dosa and it was quite delicious. Do try this chutney at home and i am sure you will love it. Also check out
Kollu kara chutney
- Recipe Cusine: Indian
- Prep Time: 15 Minutes
- Cook time: 10 Minutes
- Serves: 2-3
- Author: Jeyashri
- Recipe Category: Breakfast | Dinner
- Description: Kara chutney made using kollu| horsegram, shallots, tomato and red chili as main ingredients, pairs well with idli dosa.
Kollu | horse gram 1 tblsp
Red chili 3
Tamarind a small piece
Oil 3 tsp + 1 tsp
Small onion 10-12
Tomato 1
Garlic 2-3 flakes(optional)
Curry leaves 5-6
Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Salt as needed
Video of how to make Kollu Kara chutney
Method :
- In a pan add the oil and add the kollu, red chili and tamarind.
- Saute till the dal pops up. Keep the flame low.
- Take it out from the pan.
- Add the peeled small onions and garlic flakes.
- Cook till the onions turn golden color.
- Add in the chopped tomatoes.
- Saute till it becomes mushy.
- Add in the curry leaves.
- Switch off the flame.
- Add salt now.
- Allow this to cool completely.
- Grind this into a fine paste.
- Add water while grinding the kollu kara chutney.
- Temper mustard seeds and urad dal in 1 tsp of oil and add it to the chutney.
- Mix well.
- Serve the chutney with idli or dosa.
Notes:
- Big onion can be used instead of shallots.
- Red chilis can be adjusted according to your taste.
- Adding tamarind balances the spice level of the kollu kara chutney.
Method with step wise pictures :
- In a pan add the oil and add the kollu, red chili and tamarind.
- Saute till the dal pops up. Keep the flame low.
- Take it out from the pan.
- Add the peeled small onions and garlic flakes.
- Cook till the onions turn translucent.
- Add in the chopped tomatoes.
- Saute till it becomes mushy.
- Add in the curry leaves.
- Switch off the flame.
- Add salt now.
- Allow this to cool completely.
- Grind this into a fine paste.
- Add water while grinding the kollu kara chutney.
- Temper mustard seeds and urad dal in 1 tsp of oil and add it to the chutney.
- Mix well.
- Serve the chutney with idli or dosa.
Notes:
- Big onion can be used instead of shallots.
- Red chilis can be adjusted according to your taste.
- Adding tamarind balances the spice level of the kollu kara chutney.
