If there is one chutney that I can have everyday with idli and dosa, it has to be the kaara chutney / spicy red chutney. I have shared a different version of the kaara chutney here. This recipe is a 5 minute kaara chutney / spicy red chutney recipe. No frying, no sauteing. Easy, breezy chutney cooked to perfection in just 5 minutes.
This is an OPOS – One Pot One Shot recipe. # This recipe works well ONLY in a 2 or 3 liter Indian style pressure cooker. Do not use a big cooker without adjusting the quantity. It wont work. Do not scale the recipe up or down. Use exact measurements and equipment. If using induction stove (recommended), cook the chutney ingredients in 1200W for 5 minutes. If using gas stove, keep on medium and cook for 5 minutes. When 5 minutes is over, switch off the flame and release the pressure immediately. Do not try to force open the cooker with the pressure inside. Its dangerous.
Here is how to do the chettinad style spicy kaara chutney. Hope you enjoy the video.
Serve the Kaara chutney with idli , dosa, paniyaram or uthappam varieties.
- 3 tablespoon sesame oil (gingely oil, nallennai)
- 2 medium sized onion, chopped
- 2 medium tomato, chopped
- 6 cloves garlic
- 8 dried red chillies
- 1 inch piece tamarind
- 1 teaspoon jaggery (optional)
- 1 teaspoon salt
- Take a 3 litre pressure cooker and add in the oil to the pan.
- Add in the onion, tomatoes and garlic.
- Add in the chillies, tamarind and jaggery.
- Cover the pressure cooker with a lid and add the weight.
- Cook for 5 minutes. (Set a timer)
- Induction stove is preferred. If using induction, set the stove at 1200w. If using gas stove, set it in medium flame.
- In both methods you should get about three whistles. You can switch off after 3 whistles. 5 minutes or 3 whistles whichever is first.
- After 5 minutes, switch off the flame and release the pressure manually.
- Open the cooker and add in the salt.
- Grind to a paste without adding any water.
- Serve with idli, dosa, uthappam etc..
Notes
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted using his OPOS principle. They are used in Kannamma Cooks with prior permission.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Chutney
- Cuisine: Chettinad, Tamilnadu
I got a lot of mails asking if the bottom will get burnt as we are not adding any water. Trust me. As we are not sauteing anything, the moisture from the veggies are intact. So that will do the trick. Also cook in medium high to high heat for just 5 minutes or 3 whistles whichever is the first. If you are afraid of burning, keep the flame in medium. Trust me in this. I have done it and it works. That’s the beauty of OPOS.
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- 3 tablespoon sesame oil (gingely oil, nallennai)
- 2 medium sized onion, chopped
- 2 medium tomato, chopped
- 6 cloves garlic
- 8 dried red chillies
- 1 inch piece tamarind
- 1 teaspoon jaggery (optional)
- 1 teaspoon salt
- Take a 3 litre pressure cooker and add in the oil to the pan.
- Add in the onion, tomatoes and garlic.
- Add in the chillies, tamarind and jaggery.
- Cover the pressure cooker with a lid and add the weight.
- Cook for 5 minutes. (Set a timer)
- Induction stove is preferred. If using induction, set the stove at 1200w. If using gas stove, set it in medium flame.
- In both methods you should get about three whistles. You can switch off after 3 whistles. 5 minutes or 3 whistles whichever is first.
- After 5 minutes, switch off the flame and release the pressure manually.
- Open the cooker and add in the salt.
- Grind to a paste without adding any water.
- Serve with idli, dosa, uthappam etc..
Notes
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted using his OPOS principle. They are used in Kannamma Cooks with prior permission.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Chutney
- Cuisine: Chettinad, Tamilnadu
Find it online : https://www.kannammacooks.com/chettinad-kaara-chutney-spicy-red-chutney/
These shallow fried spicy paneer fritters are so easy to make and its an easy appetizer / snack for parties. Its also a delicious perfect tea time snack and so good for after school munchies. They can be made in advance and shaped into patties and can be stored in the freezer. Just thaw them couple of hours before, and shallow fry them just in time. Here is how to do the spicy paneer / panneer fritters.
Shred the paneer and cheese and set aside. Mix in all the ingredients to form a dough.
Make small oblong patties by pressing a dough ball in your palm. Preferably 2 inches in size. Make it firm so it does not break while frying in hot oil.
Shallow fry the patties in really hot oil for 2 minutes on each side. Gently keep turning the patties with a help of a spoon. Be gentle as the patties are fragile. Fry till the fritters are nice and golden. Drain on paper towels and serve hot.
Hope you enjoy the video!
- 2 cups paneer, shredded
- 1/2 cup Parmesan cheese, shredded
- 5 green chillies, minced
- 2 cloves garlic, minced
- 1/2 cup spring onion, chopped (green part only)
- 1 teasoon italian seasoning
- 3/4 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil for shallow frying
- Shred the paneer and cheese and set aside.
- Mix in all the ingredients to form a dough.
- Make small oblong patties by pressing a dough ball in your palm. Preferable 2 inches in size. Make it firm so it does not break while frying in hot oil.
- Shallow fry the patties in really hot oil for 2 minutes on each side. Gently keep turning the patties with a help of a spoon. Be gentle as the patties are fragile. Fry till the fritters are nice and golden. Drain on paper towels and serve hot with hot sauce or ketchup.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Indian - Fusion
