Recipe for poondu chutney. Spicy garlic chutney for idli and dosa. Poondu Chutney recipe with step by step pictures.
This is a perfect chutney for all garlic lovers. It goes real well with idli and dosa. I peel the garlic and small onions / Indian shallots at night itself and store in the refrigerator so making the chutney in the morning is a breeze. If storing, store in an airtight box so the fridge doesn’t smell of garlic and onions. Here is how to do Poondu Chutney / Garlic Chutney.
Peel the garlic and small onions / Indian shallots. Set aside.
Heat sesame oil / gingely oil in a pan until hot. Gingely oil imparts a nice aroma to the chutney. When the oil is hot add in the urad dal and the dried red chillies. I like to use the bydagi chillies as it imparts a nice red colour. When the chillies are fried and plump, remove from oil and set aside, else the chillies will burn.
When the dal is brown, add in the garlic and small onions.
Add in a sprig of curry leaves. Add in the salt.
Fry till the garlic and onions are nice and brown.
Remove the fried onions and garlic and add it to the mixie along with the fried red chillies. Add in the tamarind, salt and a pinch of jaggery. We like the faint sweetness of jaggery at home. Jaggery is optional. Add in quarter cup of water.
Grind to a smooth paste.
Serve hot with idli and dosa.
- 2 teaspoon gingely oil / Indian sesame oil
- 1 teaspoon urad dal
- 4 dried red chillies
- 1 sprig curry leaves
- 2 heads/pods garlic, peeled
- 15 small onions, Indian shallots, peeled
- ¼ teaspoon tamarind paste
- ¼ teaspoon salt
- a pinch of jaggery (optional)
- Peel the garlic and small onions / Indian shallots. Set aside.
- Heat sesame oil / gingely oil in a pan until hot. When the oil is hot add in the urad dal and the dried red chillies.
- When the dal is brown, add in the garlic and small onions. Add in the curry leaves. Add in the salt.
- Fry till the garlic and onions are nice and brown.
- Remove the fried onions and garlic and add it to the mixie along with the fried red chillies. Add in the tamarind, salt and a pinch of jaggery. Add in quarter cup of water.
- Grind to a smooth paste.
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