Rottu Kadai Chutney Recipe | Vengaya Kara Chutney

Rottu Kadai Kara Chutney | How to make Kaiyendhi Bhavan Kara Chutney | Vengaya Kare Chutney | Thattu Kadai Chutney  Recipe | Rottu Kadai Chutney Recipe | கையேந்தி பவன் கார சட்னி | தள்ளுவண்டி கார சட்னி செய்வது எப்படி | Rottu kadai chutney seivathu eppadi

Simple and easy chutney made with onion, tomatoes, garlic and spices. This chutney typically gets served as a  side dish for breakfast items like Idli, dosai or uttappam, and the light version (watery consistency) suits tiffin or snack items like bonda bhajji. 

This also comes under the “Kara Chutney ” category, primarily made with big onion, small onion and tomatoes. This version is very common in many street side eateries goes by many terms as Kaiyendhi Bhavan / Rottu kadai  / Thattu Kadai serving breakfast or tiffin.  #redchutney #rottukadaikarachutney #karachutneyrecipe #kaiyendhibhavanchutney 

Print Recipe

Rottu kadai Chutney | Vengaya Chutney | கையேந்தி பவன் கார சட்னி 

கையேந்தி பவன் கார சட்னி 

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Breakfast, sidedish, tiffin

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

Ingredients

Saute

• 1 cup Onion chopped
• 5 each Shallot / sambar vengayam / small pearl onion
• 1 small Tomato roughly 1/4 cup chopped
• 4 cloves Garlic
• 3 long Dry Red Chili
• 3 long Byadgi Chili
• 5 leaves Curry leaves
• 1 sprig Mint leaves
• 1 tiny Tamarind blueberry size
• 1/2 tsp Salt
• 2 tbsp Oil

Blend

• 1/4 cup Water for thin consistency only

Temper

• 1 tbsp Oil
• 1/2 tsp Mustard seeds
• 5 each Curry 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. 

 

Instructions