Rottu kadai Chutney | Vengaya Chutney | கையேந்தி பவன் கார சட்னி
கையேந்தி பவன் கார சட்னி
Servings: 4
Equipment
- 1 Saute pan
- 1 Mini pan for tempering
- 1 Blender
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.