The recipe is picked from the published book of Ms.Revathi Shanmugam. As usual Kaara chutney or Onion chutney would always be a best choice for  Idli/Dosa. Though the major ingredient would be tomato or onion or combination of both, slight change in adding next ingredient and method of preparation would entirely change the taste and texture of the chutney. That is the reason I always try out kaara chutney on different method which is my all time favorite side dish.

Shallots/ Pearl onion – 1/2 cup
Tomato  -1
Dry red chilli – 3 to 4
Tamarind – amla size
Mustard -1/4 tsp
Urad Dal – 1 tsp
Turmeric powder – 1/4 tsp
Curry leaves – few
Oil – 4 tsp
 1. Get ready with all your grinding ingredients (Shallot, tamarind,Tomato, Chilli)
 2. Grind to a fine paste.
3.Heat oil in a pan, add mustard,let it splutter. Then add urad dal and fry until golden brown.
 4. Now add the curry leaves.
 5. Add grinded paste, turmeric powder, salt and mix well.
 6. When you get the thick consistency losing its water content put off the flame.
 7. Transfer to a serving bowl.
Kaara chutney/ Onion chutney
  • You can add additional 2 chilli depending on your spice requirement.
  • I added 2 varieties of chilli (one for color and other for spice)
  • In health concern basis,use gingelly oil and Black urad dal for frying.
  • If you add more oil, fry until oil oozes out. I added lass oil, so you cannot find any oozing out of oil in my chutney.
Onion Chutney/ Kaara chutney
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