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Karam Chutney For Masala Dosa
In the South of India, masala dosas are one of the most tastiest breakfast meals you can throughly enjoy. In almost every South Indian restaurant, people flock to indulge in masala dosas made out of ghee or oil. The entire taste of the masala dosa is derived from the red chilli chutney which is gently smeared on the dosa while frying it. The potato or aloo sabzi is the placed over the interesting red chilli chutney paste and then fried down with excess oil or ghee.
The red chilli chutney is also commonly known as dosa karam chutney. Though the main ingredient of the dosa karam chutney is red chilli, the paste isnt that spicy when eaten. In Indian households, many women fry masala dosas but forget to add this tasty paste.
Here is how you prepare the dosa karam chutney for masala dosa. It is an easy recipe and does not require too much of time as well.
Note: If you do not like the smell of onion and garlic then you saute them in oil until light brown and then grind.
Serves:
3
Preparation
Time:
5
minutes
Cooking
Time:
10
minutes
Ingredients:
- Onion - 1 large (sliced)
- Garlic Pods - 4
- Red Chilli Powder - 1 tsp or 4 dry red chillies
- Tamarind - ½ tsp
- Salt - To Taste
For Tempering
- Sesame Oil - 2 tsp
- Mustard Seeds - 1/2 tsp
Procedure
1.
You
first
need
to
chop
the
onions
finely.
2.
Now
in
the
mixer,
place
the
chopped
onions,
the
tamarind,
the
red
chilli
powder
or
the
red
chillis.
3.
Grind
these
ingredients
together
for
a
minute
or
so
until
it
turns
into
a
powder
like
substance.
4.
Now
add
to
the
mixer,
the
salt
and
the
garlic.
Grind
the
ingredients
again
for
another
minute
or
so
until
it
turns
into
a
thick
paste.
5.Pour
a
little
water
into
the
mixer
and
then
grind
the
ingredients
so
that
the
paste
is
not
that
thick.
6.
In
a
small
pan
heat
oil
add
in
the
sesame
oil
and
wait
for
it
to
turn
a
little
hot.
When
hot,
add
in
the
mustard
seeds
and
allow
to
splutter.
7.
Immediately
add
to
the
pan,
the
chutney
and
give
it
a
good
stir
with
a
flat
spoon.
Your red chilli chutney or dosa karam chutney is now ready for application on the masala dosa. If the paste is too thick, add in a little water.
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