Poondu Chutney recipe for Idli/Dosa/Paniyaram/Pol roti. Garlic Chutney is a traditional South Indian side dish for Idly and Dosa. It is a spicy dish that compliments all the South Indian Breakfast. It is also a best dip for potato chips, Spring rolls, Samosa, Bajji, Vada, Bonda.
You may also like other recipe please check the Collection of side dish recipes for idli/dosa/chapati.
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Ingredients
- 30 garlic cloves or 80 grams of garlic
- 50 grams of shallots or 3 to 4 shallots
- 1 tbsp of gingelly oil
- 3 to 4 long dry red chilies
- pea size tamarind
- 5 Curry leaves
- 1/4 tsp salt
- 1/8 tsp of asafoetida
For Tadka /Seasoning
- 3 tbsp of gingelly oil(Indian sesame oil)
- 1/2 tsp mustard seeds
- 1/4 to 1/2 tsp of urad dhal
Procedure:
Step 1:
1. In a small pan, heat a tbsp of sesame oil. Add the garlic cloves to the oil and fry until the garlic is lightly golden.
2. Add in the red chilies, tamarind, and shallots, saute till the onions are just soft.
3. Transfer the sauteed garlic and onion into a plate and let it cool.
4. When cooled down, grind the ingredients into a thick and smooth paste. If required ass required water. However, make sure the consistency of the chutney is thick.
5. Remove the Poondu chutney to a small cup and required salt, hing and curry leaves. Leave the curry leaves over the Poondu chutney.
Step 2: Tadka/Seasoning
1. In a small pan, heat 3 tbsp of gingelly oil. When the oil is hot, splutter the mustard seeds and roast the urad dhal.
2. Turn off the stove and immediately pour the hot oil over the Poondu chutney.
3. Mix the oil with the Poondu chutney and serve with idli/dosa/adai/paniyaram
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