Simple Spicy Red Kaara Chutney

Here’s a delicious and spicy chutney that you can make to accompany your dosas, idlis or Paniyaram . This Kaara Chutney, as the name suggests, is a spicy South Indian chutney made with red chilies, onions, garlic, and spices. This chutney gets the spice and smoky tang from the red chilies, onions, garlic, and the tempering of condiments. I love this chutney so much that I could eat it with idli and dosa every day. There are different kinds of chutneys all over India but this Kaara Chutney is a personal favorite.

What is Kaara/Kara Chutney?

Of late I have been experimenting a lot with dosa batter to make dishes like dosas, Idli, or even Paniyaram (fluffy steamed batter molded into tiny dumplings). Check out my recipe on how to make crispy and soft Paniyarams with a simple recipe. To go along with these dishes there are a variety of chutneys that work perfectly. There are different variations of chutneys in different states, for example, coconut chutney, onion chutney, or tomato chutney .

In most restaurants in India, coconut chutney, as well as red Kaara chutney, is served with certain dishes. Don’t get me wrong, coconut chutney also is an amazing side dish. But after trying out multiple chutneys, I feel that Kaara chutney is one of those side dishes that pair up perfectly with some rice-based steamed dishes. The smoky flavor of the red chilies, tempering and the tanginess of the onions and garlic add a certain zing to this chutney.

This is a quick 5 minute recipe to make a delicious chutney. Let’s dive right into it!

How to make Kaara Chutney – Tips and Tricks

Lentils

• Heat some oil in a pan and once the oil starts to glisten, reduce the flame. Remember to reduce the high flame before adding the lentils as the taste of burnt lentils is not something you want in your chutney. The toasting of the ingredients has to be done over low flame and proportionately.

• Add the urad daal and chana daal and saute until both turn golden. Add the onions and saute them until they turn translucent or golden brown.

Spices and veggies

• Add the garlic, dried red chilies, and chopped tomatoes. Cook until the tomatoes turn soft.
• A trick to quickly turn the tomatoes into soft mush is to add salt right after adding tomatoes. (this applies to any dish where you are using tomatoes). Salt causes tomatoes to release their juices, making them less watery and more powerfully flavorful.

Spices and veggies

• Once the tomatoes are cooked, take them off the heat and let it cool. Unless you have a heat-resistant blender or don’t mind your regular blender exploding its top off, I’d suggest letting the ingredients cool completely.
• Add enough water to grind the contents into a smooth paste. Scoop the chutney and keep it aside in a bowl.

Blending

• Add enough water to grind the contents into a smooth paste.
• Scoop the chutney and keep it aside in a bowl.

Tempering

• In a tempering pan or a small regular pan, heat oil and add mustard seeds.
• Once the mustard seeds pop and crackle, add a sprig of curry leaves and a pinch of hing (asafoetida). Saute on medium heat until the curry leaves turn crispy.
• Avoid keeping it on high heat, otherwise, the mustard seeds will give out a bitter taste to the chutney.
• Pour the tempering mix over the Kaara chutney and swirl it with a spoon.

The Kaara chutney is ready to be served with Idlies, dosa, and paniyaram.

Storage

This chutney can be stored in an air tight container for up to 4 days. After that, the chutney might turn super tangy and sour. It can also be frozen in a freeze safe bag for up to 3 months. Let defrost in the fridge the night prior to the day of consumption.

Check out my other recipes for chutneys:

• Easy Mint Coriander Chutney: Thick With Secret Ingredient

• Homemade Coconut Chutney- Easy South Indian Dip

• Onion Tomato Chutney (South Indian Dip)

Simple Spicy Red Kaara Chutney – Tamil style

Ingredients1x2x3x

• 2 tsp oil
• 4 – 5 dry red chilies
• 2-3 large garlic chopped
• 1 small red onion 2-3 shallots
• 1 medium to large tomato chopped
• 1 tsp chana dal split & husked bengal gram
• 1 tsp urad dal split husked black gram
• salt to taste
• ⅓ to ½ cup water for grinding chutney

Tempering:

• 2 tsp neutral oil
• ½ tsp mustard seeds
• 1 spring curry leaves (de-leaved) 8-9 curry leaves
• 1 pinch asafoetida hing

Instructions

• Heat 2 tsp oil in a pan and reduce the heat/flame.
• Add 1 tsp urad dal and 1 tsp chana dal.
• On a low flame, saute both they turn golden (don’t let it go brown).
• Then add the chopped onions and sauté until golden
• Then add garlic and dried red chilli and saute for a bit less than a minute.
• Then add chopped tomatoes and salt.
• Saute the tomatoes on low heat until soft.
• Take it off the heat and let it cool down before adding to a blender (unless you have a heat resistant blender).
• Add enough water and grind to a smooth paste.
• Scoop the chutney into a bowl and set aside.

Tempering For Kaara Chutney:

• In a tempering pan, heat 2 tsp oil and add mustard seeds.
• Once they crackle, add a sprig of curry leaves and a pinch of hing (asafoetida).
• Sauté on medium until the curry leaves turn crispy.
• Pour the tempering mix over the kaara chutney and mix.
• Serve with idli, dosa or paniyaram.

Kuzhi Paniyaram is a round dumpling from south India made with a spiced fermented rice and urad dal batter. It is a common breakfast item made with leftover idli/dosa batter mixed with cooked onions, whole spices and aromatics. It is perfect as a snack or a meal served with a spicy chutney, such as kaara chutney.

What is Paniyaram?

Paniyaram (Tamil name) is known by different names depending on the region, so it can be called kulu/kuli paniyaram, gunta ponganalu, paddu etc. These have plain, spiced or sweet versions. Being fried in oil, they are crispy on the outside, soft on the inside.

My mom used to make these all the time during my childhood and it was one of my favourite alternatives to dosa/idli. It is definitely a kid as well as adult favourite!

How to make Kuzhi Paniyaram? Tips and substitutions

This recipe calls for really simple ingredients like rice, onions, mustard seeds, green chilli peppers, etc., so the star of the scene is the pan.

Paniyaram pan:

This recipe requires a special pan that is usually called as Paniyaram chatti or appe pan . This cookware comes with several mini round moulds and is similar to the Takoyaki (たこ焼き器) pan used to make Takoyaki in Japan or æbleskiver pan used used to make æbleskivers (danish pancakes) in Europe.

I use a Takoyaki pan and it works perfectly well!

Idli batter:

Start with making idli batter, or use leftover idli batter. You can find the recipe right here , if you don’t know how to make it. Take out 2 cups of the batter and set aside.

Onion mixture:

Make the onion mixture that needs to be added to the idli batter . I used a mix that includes red onions, mustard seeds, ginger, green chilli peppers, chopped curry leaves, but you can choose to add or remove whatever ingredient you need to.

Ideas for other additions: You can use red chilli powder for an extra kick, hing (asafoetida), ground black pepper, shredded coconut or fresh coriander.

Cooking Paniyaram:

• Heat the Paniyaram pan on a stovetop, and add some oil (about 1 tsp in each mould). Be careful on this step, the type of pan determines the cook time. If its a light-weigh pan, the paniyarams will cook faster, so keep a medium to low flame in that case.
• Pour the spiced batter in the moulds so that it fills up to ¾ of the volume.
• Cook for a few minutes on low to medium heat for 2 to 3 minutes, covering the pan if necessary. Regulate the heat according to the pan, because this varies depending on the quality.
• You might need to flip them once or more to get the desired grip you prefer. I like it extra crispy and golden brown. When the paniyarams are golden, serve hot, or store in an air tight jar once cooled.

Serving the kulfi/kuzhi Paniyaram:

You can serve kuzhi paniyaram hot or warm with tomato onion chutney , kara chutney , idli podi or coconut chutney .

Check out other South Indian recipes from the blog:

• Kerala Kadala Curry/Kari
• Sambar
• Idli and Dosa

Kuzhi/Kuli Paniyaram

Ingredients1x2x3x

• 2 cups Idli Batter
• 1 medium red onion finely chopped (sub with 3 pearl onions)
• ¼ tsp mustard seeds
• 2 thinly chopped green chili peppers
• 1 tsp minced ginger – or 1 knob ginger grated
• 6-7 chopped curry leaves
• salt to taste
• oil as required

Instructions

Onion Mixture:

• Start by heating oil in a pan, and add the mustard seeds to it.
• Once they splutter, add the chopped onions, minced ginger, green chilies, and chopped curry leaves.
• Cook until the onions turn soft, about 5 minutes.
• Then, transfer to a bowl, add 2 cups of idli batter to this, and salt to taste.
• Mix well with a spoon and set aside.
• If the batter is too thick, add some water. If the batter is thin, fix it by adding some rice flour.

Cooking Paniyaram:

• Heat the paniyaram pan (or Takoyaki or Aebleskiver pan). Add about 1 tsp oil to each mould.
• Pour the batter up to ¾ of the volume of each mould and fill out all the moulds.
• Let themto cook for 2 to 3 minutes on a low or medium heat.
• Turn each kuzhi paniyaram with the help of chopsticks or wooden skewers (a fork would do too).
• Cooked until crispy and golden.
• Turn multiple times for even cooking and remove them on to a plate.
• Repeat with the rest of the batter.
• Serve hot with Kaara chutney or any other chutney you prefer.

Here’s how I make this easy, delicious South Indian lentil and vegetable stew called Sambar. A sambar recipe is a favorite and customary in almost every household now. This Sambar recipe involves simple ingredients that are easily available like pigeon pea lentils, tangy tamarind, veggies, and a unique spice blend called “sambar powder/masala”.

What is Sambar?

As mentioned before, Sambar is a staple stew in all South Indian kitchens and is a well-known recipe throughout India. It goes really well with soft idlis (rice cakes), dosa , or vada (savory fried snacks). It is both wholesome and nutritional. Sambar recipes include a blend of spices made with measured proportions of coriander seeds, cumin, red chillies, and curry leaves. You can either buy the sambar powder or you could make it at home (depends on the time available to you). This dish is appreciated by nearly everyone because of its striking color, aromatic spices, vegetables, and irresistible flavor of tempering.

How to make Sambar recipe: Tips and Tricks

Lentils:

Cooking the daal is the first step in creating sambar. We usually use arhar dal (pigeon pea lentils), but I substituted red split lentils in this sambar recipe because it was easily available in my kitchen. The lentils must be pressure cooked until soft and mushy. You can cook the dal in a pressure cooker or in a saucepan. I prefer to use a pressure cooker to cook the lentils since it cooks them quickly but you can use a stove-pot. Cook for about 20 minutes on medium-low flame until its soft.

Vegetables

The next step is to prep the veggies. A number of vegetables can be added to a sambar including pearl onions, tomato, drumstick, eggplant, okra (bhindi), carrots, zucchini. Stir fry the veggies until they are tender but don’t let them get mushy by overcooking them or undercooking them. Once the veggies are well done, you can add the cooked dal to the pan of stir-fried vegetables.

An easier version would be adding the veggies to lentils while cooking it (like my mom does to save time) but that results in mushier veggies. Mushy vegetables are not necessarily a bad thing but it’s better if the vegetables have a little bit of a bite to them.

Although, it is optional to sauté the veggies, however, it is strongly recommended.

Spices and tamarind:

The next step is to season the sambar and add the magic touch – sambar powder. Many people in India make their own sambar powder at home and many prefer to buy it from a grocery store.

Tamarind pulp is known to add a zing and tang to sambar. Place the tamarind pulp in a bowl. Pour boiling water over the top, cover, and allow it to soak for 15 minutes. To get the most out of the tamarind, squeeze well using your hand and strain the mixture. The tamarind pulp is now ready to be added to the sambar recipe. Adjust the sourness according to your taste and modify it on the go.

If you want your sambar to be a little sweeter, add a teaspoon or two of jaggery right after adding the lentils to the sautéd vegetables.

Tempering:

You can use any oil for tempering – sesame oil, coconut oil (preferred), or peanut oil. The idea is to pre-roast spices and aromatics like curry leaves, mustard, and dried red chillies to add extra flavor. While adding the mustard seeds to the hot oil, make sure they pop well but don’t get burnt. Otherwise, the raw mustard taste will ruin the taste of the sambar recipe. Immediately add the curry leaves and red chillies after the mustards pop and roast until aromatic. Garnish the sambar with the tempering mix.

Your sambar is ready to be served! 🙂 Pair this Sambar recipe with the following dishes:

• Coconut chutney and Idli

While you’re at it, check out my other savoury recipes:

• Easy One Pot Daal Recipe
• Achinga Kaya Mezhukkupuratti – Green Bean Plantain Dish

Do try this recipe and let me know how you like it. If you really really like it, then don’t forget to tag me in your post on Instagram . I’d love to share your stories with everyone. Check out how I make this recipe on Instagram.

Sambar Recipe

Ingredients1x2x3x

• 1 cup arhar dal or pigeon pea lentils Alt: red split lentils
• ½ tsp turmeric powder
• 2-3 shallot chopped in quarters or halves
• 1 to 2 pinch asafoetida or hing
• 2 cups chopped vegetables e.g. carrots, potatoes, okra, eggplants/aubergines, drumsticks, zucchini etc.
• 1 large tomato
• 2 tbsp tamarind pulp: pre-soaked in 1 cup water soak for15 minutes
• 2-3 tbsp sambar spice mix
• 2 tsp Kashmiri red chili powder
• 2.5 to 3 cups water or add as required
• salt to taste

Tempering

• 2 tbsp coconut/vegetable oil
• 1 tsp mustard seeds
• 1 sprig of curry leaves or 10-12 dry/frozen ones
• 2 to 3 dried red chillies

Instructions

• Clean and wash the lentils well.
• Add washed and strained dal along with the shallots, turmeric and asafoetida in pressure cooker with the water. Pressure cook until done or until the lentils are soft.
• Cut the vegetables in into desired size (not too small). In another skillet, stir fry the veggies (if adding Okra, add it later with the tamarind.)
• Add the diced tomatoes after 5 minutes. Cook for about 11 to 12 minutes.
• Pour the strained, soaked tamarind pulp on to the skillet, squeezing out as much of the tamarind flavour as possible.
• Then add the sambar masala, and let it boil for about 10 minutes.
• Then, add the lentils and let it all come to a rolling boil. Add water as and when necessary.
• Simmer the stew until the veggies are cooked through. This will take approximately 15-16 minutes.
• Take off from heat and let it rest till you prepare the tempering.

Tempering

• In a smaller skillet heat oil, add mustard seeds. Once they start popping, add curry leaves and red chillies and fry till curry leaves turn crispy.
• Pour the tempering on the sambar.
• Mix and cover the sambar with a lid for 8 to 10 minutes for the flavours to infuse.
• Serve hot with idlis, dosa, or rice. Enjoy!

Simple Spicy Red Kaara Chutney - Tamil style

Ingredients1x2x3x

• 2 tsp oil
• 4 - 5 dry red chilies
• 2-3 large garlic chopped
• 1 small red onion 2-3 shallots
• 1 medium to large tomato chopped
• 1 tsp chana dal split & husked bengal gram
• 1 tsp urad dal split husked black gram
• salt to taste
• ⅓ to ½ cup water for grinding chutney

Tempering:

• 2 tsp neutral oil
• ½ tsp mustard seeds
• 1 spring curry leaves (de-leaved) 8-9 curry leaves
• 1 pinch asafoetida hing

Instructions

• Heat 2 tsp oil in a pan and reduce the heat/flame.
• Add 1 tsp urad dal and 1 tsp chana dal.
• On a low flame, saute both they turn golden (don’t let it go brown).
• Then add the chopped onions and sauté until golden
• Then add garlic and dried red chilli and saute for a bit less than a minute.
• Then add chopped tomatoes and salt.
• Saute the tomatoes on low heat until soft.
• Take it off the heat and let it cool down before adding to a blender (unless you have a heat resistant blender).
• Add enough water and grind to a smooth paste.
• Scoop the chutney into a bowl and set aside.

Tempering For Kaara Chutney:

• In a tempering pan, heat 2 tsp oil and add mustard seeds.
• Once they crackle, add a sprig of curry leaves and a pinch of hing (asafoetida).
• Sauté on medium until the curry leaves turn crispy.
• Pour the tempering mix over the kaara chutney and mix.
• Serve with idli, dosa or paniyaram.