Kalavai Chutney Recipe | How to make Kalavai Kara Chutney | Hotel Style Kara Chutney | கலவை சட்னி | Kalavai Chutney Recipe In Tamil | Idli Dosa Side dish | இட்லி தோசைக்கு தொட்டுக்க அட்டகாசமா ஒரு கலவை சட்னி | கலவை சட்னி செய்முறை | Kalavai Chutney in Tamil
WHAT DOES KALAVAI MEAN?
The term Kalavai in Tamil refers to a mixture of many ingredients. This chutney is made using many fresh everyday ingredients from the pantry and also as Kara chutney.
We make different versions of this chutney at home. Some includes Dal while some with just tomato and onions.
Other Chutney Recipe
- Vara Milagai Chutney – Red Chilli Chutney
- Roasted Gram Dal Chutney – 3 Ingredient Pottukadalai Chutney
- Tomato Onion Chutney
- Chettinad Tomato Pudina Chutney – Chettinad Kara Chutney
Kalavai Chutney
Kalavai refers to mixture of many ingredients that goes into making of this chutney.
Servings: 4
Ingredients
Ingredients – to saute
- 1/4 cup fresh grated coconut
- 1 cup onion preferably red onion
- 1/2 cup tomato
- 5 cloves garlic
- 1 inch ginger
- 6 each dry red chillies
- 1 each green chilli
- 1/2 marble size Tamarind optional, add only if you prefer it tangy
- 1/4 cup mint leaves packed
- 1/4 cup coriander leaves packed
- 10 each curry leaves
- 1/4 cup water
- 3/4 teaspoon salt
- 2 tablespoons oil
Ingredients – to temper
- 1 teaspoon oil
- 1 teaspoon mustard seeds
Instructions
Saute and Pulse
- Heat a little oil and saute mint, coriander and curry leaves until lightly crisp and keep this aside to pulse before tempering the chutney.
Saute and Grind
- Heat oil in a pan and start sauteing onion, garlic, ginger, tomatoes, dry red chillies, green chilli along with tiny piece of tamarind and grated coconut until the onion cooks to translucent.
- Let cool this mixture and grind with salt and water to paste like consistency.
- Now just before taking out of the mixer jar, add in the sauteed mint, coriander and curry leaves to this mixture and run the pulse setting in your mixer to just combine it. (do not grind, just pulse)
Temper
- Heat a little oil and season with mustard seeds.
- Add this to the chutney and its all ready to be served.
Instructions
Saute and Pulse
- Heat a little oil and saute mint, coriander and curry leaves until lightly crisp and keep this aside to pulse before tempering the chutney.
Saute and Grind
- Heat oil in a pan and start sauteing onion, garlic, ginger, tomatoes, dry red chillies, green chilli along with tiny piece of tamarind and grated coconut until the onion cooks to translucent.
- Let cool this mixture and grind with salt and water to paste like consistency.
- Now just before taking out of the mixer jar, add in the sauteed mint, coriander and curry leaves to this mixture and run the pulse setting in your mixer to just combine it. (do not grind, just pulse)
Temper
- Heat a little oil and season with mustard seeds.
- Add this to the chutney and its all ready to be served.
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