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Take a pan (tava) and add 2 teaspoons of oil to it.

Once the oil is hot, add 1 teaspoon of cumin seeds.

Add 10 cloves of garlic.

Add a small lemon-sized ball of tamarind.

Add 8 dried red chilies.

Add 4 teaspoons of chana dal.

Add 4 teaspoons of roasted peanuts.

Sauté these ingredients well for a short time.

Add 1 medium chopped tomato and sauté until soft.

Transfer the sautéed mixture to a blender jar.

Add 1 teaspoon of rock salt.

Add water as needed and grind to your desired consistency.

For tempering, heat a little oil in a small pan. Add mustard seeds, curry leaves, and asafoetida, and sauté until fragrant.

Add the prepared tempering to the ground chutney.

Kolar Chutney is ready to be served with dosa.

Take a pan (tava) and add 2 teaspoons of oil to it.

Once the oil is hot, add 1 teaspoon of cumin seeds.

Add 10 cloves of garlic.

Add a small lemon-sized ball of tamarind.

Add 8 dried red chilies.

Add 4 teaspoons of chana dal.

Add 4 teaspoons of roasted peanuts.

Sauté these ingredients well for a short time.

Add 1 medium chopped tomato and sauté until soft.

Transfer the sautéed mixture to a blender jar.

Add 1 teaspoon of rock salt.

Add water as needed and grind to your desired consistency.

For tempering, heat a little oil in a small pan. Add mustard seeds, curry leaves, and asafoetida, and sauté until fragrant.

Add the prepared tempering to the ground chutney.

Kolar Chutney is ready to be served with dosa.