Facebook google plus Pinterest Instagram Twitter Youtube

Friday, March 15, 2013

Garlic Chutney | Poondu Chutney

Garlic Chutney
 " Garlic a day keeps everything away" It means eating garlic a day keeps us away from most of the diseases. Garlic chutney is a spicy accompaniment from South India.There are two ways of preparing Garlic chutney. One with garlic and tomatoes as main ingredient. The other method uses garlic and onions. Both the methods are explained with step by step pictures.  This Garlic chutney is served as a side dish to Idli and Dosa. Please check below for step by step instructions and pictures for preparing South Indian Poondu Chutney |  garlic chutney.


Preparation Time:      5 mins
Cook Time :                10 mins
Ready in :                   15 mins
Yields :                        4 Servings 
Poondu Chutney

Method I 
Ingredients:
Table 1:
Gingelly Oil
1 tbsp
Garlic Cloves
12
Tomato Chopped
1/2 Cup
Red Chillies
3
Salt

Table 2: To Temper
Oil
1 tsp    
Mustard
1/4 tsp
Curry leaves          
2
Red Chilly
1
Urad dal
1/2 tsp

Instructions:
  • Heat Oil in a pan. Add Garlic and fry till garlic turn golden colour. Add tomato and fry till tomatoes turn  mushy.
1 Garlic Chutney2 Garlic Chutney
  • Grind it with red chilly, salt and enough water to a smooth paste.
3 Garlic Chutney4 Garlic Chutney
For Tempering:
Heat Oil in the pan. Add mustard and allow it to splutter. When mustard splutters, add Curry leaves, red chilly and urad dal. When urad dal turns golden colour, switch off the stove.  Add it to grind-ed  mixture.


Method II
Ingredients:
Table 1: 
Gingelly Oil
1 tbsp
Garlic Cloves
12
Onions chopped
1/2 Cup
Red Chillies
4
Tamarind
small piece
Salt

Table 2: To Temper
Oil
1 tsp
Curry leaves
2
Curry leaves
2
Red Chilly
1
Urad dal
1/2 tsp

Instructions:

  • Grind garlic cloves, onions, red chillies, tamarind and salt into fine paste by adding enough water in blender.

1 Poondu Chutney2 Poondu Chutney

  •  Heat gingelly oil in a pan. Add the ground mixture and 1/2 cup water and allow it to cook till raw smell goes off. If added more water, cook till raw smell goes off and the chutney thickens.

3 Poondu Chutney4 Poondu Chutney


5 Poondu Chutney6 Poondu Chutney


For Tempering:
Heat Oil in the pan. Add mustard and allow it to splutter. When mustard splutters, add Curry leaves, red chilly and urad dal. When urad dal turns golden colour, switch off the stove.  Add it to grind-ed  mixture.

Tips:
Adjust red chillies to your taste.
In both methods, cook till raw smell of garlic leaves.

4 comments:

  1. Awesome recipes Nithya!! I am so glad I found it, I am going to be trying one thing from here everyday now :)

    ReplyDelete

Thanks Friends for your comments / feedback / suggestions. Your comments will motivate and help in improving my website. Happy Visiting !

Related Posts Plugin for WordPress, Blogger...