Cuisine: Chennai, indianfood, south indian, tamil nadu
Keyword: kaiyendhi bhavan chutney, kara chutney, onion chutney, rottu kadai kara chutney, vengaya chutney
Servings: 4
Author: Mullai Madavan
Equipment
1 Saute pan
1 Mini pan for tempering
1 Blender
Ingredients
Saute
1cupOnionchopped
5eachShallot / sambar vengayam / small pearl onion
1smallTomatoroughly 1/4 cup chopped
4clovesGarlic
3longDry Red Chili
3longByadgi Chili
5leavesCurry leaves
1sprigMint leaves
1tinyTamarind blueberry size
1/2tspSalt
2tbspOil
Blend
1/4cupWater for thin consistency only
Temper
1tbspOil
1/2tspMustard seeds
5eachCurry leaves
Instructions
Saute
Assemble the ingredients.
Heat oil in a pan.
Add chopped onion and shallots.
Saute for a couple of minutes adding a pinch of salt.
Add garlic, dry red chilies and byadgi chillies.
Fry until the onion turns translucent.
Add tomatoes along with curry and mint leaves.
Cook until the tomatoes turn mushy. Add a tiny piece of tamarind.
Add the required amount of salt and give it quick stir and turn off the heat.
Let this mixture cool down for few minutes.
Blend
For thick consistency - Do not add any water, grind using a small blender. This consistency will suit for idli or dosa
For thin consistency - Add 1/4 cup water or more depending your preference and blend. This thin / watery consistency will suit better with bhaji or bonda.
Temper
Heat oil in a pan.
Temper with mustard and curry leaves when the oil turns hot.
Immediately pour over the chutney and mix well.
Serve with idli, dosa kind of tiffin items or with bhajji, bonda kind of evening snacks.
Notes
Notes
Please use south Indian dry red chilies like guntur or ramnad gundu milagai for authentic version. Do not use Kashmir Red Chilies which will enhance the color of the chutney but will change the taste.
Use of mint leaves is optional, adds more flavor. Adds just a few leaves, adding too much will alter the taste.