Poondu Chutney also called as Garlic Chutney is one of the most delicious and flavourful chutney I have eaten. I absolutely love this with my dosa and Idli. This Chutney has so much flavour that I can’t put it in words. You have to try it to know it! ❤️
2 tablespoons sesame oil
1 large onion, sliced
½ cup garlic cloves
7-8 dry red chillies
1 inch tamarind
1 teaspoon kashmiri red chilli powder
salt to taste
4 tablespoons sesame oil
1 teaspoon mustard seeds/rai
1 teaspoon urad dal
1 pinch asafoetida/hing
8-10 curry leaves
Steps In Making
Place a pan over medium flame and add oil in it. Once it turns hot add sliced onions and cook for a minute.
Now add garlic and cook for another couple of minutes.
Further add dry red chillies and cook till the onions and garlic turns light golden in colour. Now switch off the flame and let it cool down.
To grind the chutney, add the above in the mixer grinder.
Now add salt, kashimiri red chilli powder and tamarind. Grind for a minute.
Add 3-4 tablespoons of water and grind again till it forms into a smooth chutney.
Place a pan over medium flame and add oil.
Once the oil turns hot add mustard seeds and urad dal and let it splutters.
Now add curry leaves and mix well.
Further add the prepared chutney and cook for a minute.
Once it’s done it will start to release oil.
Serve with idli, dosa or uttapam.
Can be stored in the refrigerator for upto 7 days.