Kara Chutney Recipe is a hot and spicy South Indian Side dish recipe. Kara chutney goes really well along with Idli, Dosa, Paniyaram or Uttapam.
Last week we did some shopping around for our podcasting equipment. In fact, we have been managing with a couple of USB microphones until now and we felt it was time for us to upgrade ourselves.
So we did a fair bit of survey to find out good equipment for podcasting but at the same time did not involve a lot of investment as well.
We found that there were quite of a lot of podcasters who were recommending a variety of equipment but most of them were priced on the higher side and involved a fair bit of technical understanding as well.
While we did not want to spend a lot of these equipments at this time, we also did not want to get a lot of technical and bog ourselves down with the many settings.
With all of these requirements in mind, it was a tedious and time-consuming task to filter out on the choices and pick the best ones that fit our requirements. But finally, we did.
We got a mixed, a nice condenser microphone and some accessories and spent this entire last weekend, fixing and setting it up. If you are thinking why we would need the entire weekend, then ready to be surprised.
It indeed takes a lot of time to set up new equipments, especially if you are doing it all on your work desk and more so, if you do not want your desk to look ugly with a lot of equipments, wires and what not.
We were planning to set this entire thing up on our work desk because we didn’t have a dedicated studio. And that meant that we were messing around with how our desk looked.
This desk of ours is placed in a corner of our bedroom so, fiddling with anything here meant that we were also destroying the look of our bedroom. There were already a bunch of wires, adapters, and plugs hanging around on our desk. And when the podcasting boom arm, mixer and its wires too, came along, it started to look like a mess.
And that’s why we had to spend the entire week tidying all of this up and setting up the equipments and the desk.
So for all of you out there who are looking for podcasting equipment on a budget but also of good quality and that doesn’t involve a lot of technical settings, I would write a post with the equipment options and details about how we set it up.
And for those who are looking to tidy up their work desk and get rid of all those dangling wires and plugs, I will publish another post with how we tidied up our desk.
With that, let us get onto this week’s recipe.
Kara Chutney Recipe – Spicy Red Tomato Chutney Recipe
Kara chutney Recipe is a spicy red color chutney made with onion, tomato, and red chili. The name of the recipe is based on its color and spice. In Tamil, the meaning of kara is hot and spicy.
Kara chutney recipe is made with just a few ingredients, easily available at home.
Check out the Recipes you can try along with this Kara Chutney
Kara Chutney Recipe - Spicy Red Tomato Chutney Recipe
- 1 Onion medium, finely chopped
- 3 Garlic clove
- 1 Tomato big, finely chopped
- Tamarind small piece
- 1 tbsp Chana Dal
- 1 tbsp Urad Dal
- 3 nos Dried Red Chilli
- 2 tsp Oil
- 1/2 tsp Salt or to taste
- 3-4 tbsp Water
- 2 tsp Oil
- 3/4 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- Curry Leaves few
Heat 2 tsp oil in a pan.
Add chana dal, urad dal and whole dry red chilli and roast on a low flame until golden brown.
Now add chopped onion, garlic and saute well.
Now add tomato, saute until tomato becomes soft and mushy.
Take it out in a plate and let it cool down completely.
Once it gets cold put this mixture in a blender.
Add small piece of tamarind, salt and water.
Blend everything in a smooth paste.
Now in a small pan, heat 2 tsp oil.
Add mustard seeds to it and let it crackle.
Add urad dal and curry leaves.
Saute till the curry leaves become crisp.
Pour the tempering mixture in the kara chutney. Mix well.
Serve kara chutney along with idli, dosa, paniyaram or uttapam.
You can avoid adding tamarind if it is not available.
You can add less chili if you don't want a spiced chutney or else you can remove the seeds of it before using it.
You can add less or more water depending on the consistency of the chutney.
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