Madurai is known for its Meenakshi Amman Temple. And the city is also known for the ever famous Jigardhanda, the 24 hour road side eateries selling Idlis and Parathas. And the Idlis are served with variety of chutneys and the Kara Chutney is the specialty chutney of Madurai
Red Chilli – 6 Nos
Shellots (Sambar Onion/Small Onion) – 1 Cup (Coarsely chopped)
Skinned Black Gram (Urad Dal) – 1tbsp
Curry Leaves – 1 strand
Onion (Medium Size) – 1 (Finely Chopped)
Tomato (Medium Size) – 2 (Finely Chopped)
Chili Powder-1 tsp
Tamarind – I small ball. Soak in water
Sugar- ½ tsp
Water- ½ Cup
Salt – to taste
Heat 1 tsp of oil in a pan and roast the Red Chilies.
Transfer the Chilies to a bowl.
Add the chopped small onions to the oil and stir it till it turns brown. Use medium flame.
Grind the roasted Red Chilies and the Small Onions together with very little water to a fine paste
Heat 2 tbsp. oil. Add mustard and allow it to splutter. Add Black Gram Dal and stir till it turns pink.
Add Curry Leaves and finely chopped Onion. Add salt.
Keep stirring occasionally in medium flame till the onion becomes translucent. Add tomatoes, a little water.
Cover with a lid and cook for five minutes. Mash it with a flat spatula. Add the ground paste, the Tamarind Paste, Sugar. Sauté for few minutes.
Add water, cover with a lid and cook till oil separates.
Serve with Dosas, Idli, and Uttappam. Can be used as dip also.