chilli and garlic chutney /poondu chutney without coconut for idli dosa

chilli and garlic chutney /poondu chutney without coconut for idli dosa

chilli and garlic chutney /poondu chutneyWhen speaking about chutneys if, its spicy then it becomes my favourite. Sidedishes becomes important without which the main accompaniment becomes less exciting. This chilli and garlic chutney is a special chutney close to my heart because of its spicy tangy balance making you to have extra dosage of idli. I learnt this chilli and garlic chutney/poondu chutney from my neighbour friend whom chilli and garlic chutney /poondu chutneyI admire for her well worse cooking skills.Very apt side dish to go with idli,dosa and paniyarams. Even I love having it with Gothumai dosai and adai. If you want to avoid spiciness you can use kashmiri chillies alone.Using kashmiri chillies gives a vibrant red colour without a fiery taste.Add tamarind in correct amounts otherwise it will become too tangy.The very specialty about this chilli and garlic chutney is that it can be made without adding coconut.

chilli and garlic chutney /poondu chutney without coconut for idli dosa

INGREDIENTS:
To grind:

Dry red chillies – 10(take half the amount kashmiri chillies)
Small onions /chinna vengayam – 1/2 cup
Garlic cloves – 10-12
Salt to taste
Tamarind – 2 inch piece

To temper:

oil – 11/2 tbsp
Mustard seeds – 1 tsp
Asafoetida – a small pinch
Some curry leaves

METHOD:

1.In a mixer jar take all the to grind ingredients make a paste by adding water,salt and keep ready.
2.Keep a kadai add oil add mustard ,when it splutters add hing and curry leaves.
3.Add the ground mixture sauté till the rawness goes off.
4.Adjust the flame and cook.
5.When oil oozes take out .
6.Serve with idli or dosa.

chilli and garlic chutney /poondu chutney without coconut for idli dosa

Total Time: 20 minutes

chilli and garlic chutney /poondu chutney without coconut for idli dosa

Ingredients

    To grind:
  • Dry red chillies - 10(take half the amount kashmiri chillies)
  • Small onions /chinna vengayam - 1/2 cup
  • Garlic cloves - 10-12
  • Salt to taste
  • Tamarind - 2 inch piece
    To temper:
  • oil - 11/2 tbsp
  • Mustard seeds - 1 tsp
  • Asafoetida - a small pinch
  • Some curry leaves

Instructions

  1. In a mixer jar take all the to grind ingredients make a paste by adding water,salt and keep ready.
  2. Keep a kadai add oil add mustard ,when it splutters add hing and curry leaves.
  3. Add the ground mixture sauté till the rawness goes off.
  4. Adjust the flame and cook.
  5. When oil oozes take out .
  6. Serve with idli or dosa.

Notes

You can saute the ingredients before grinding in little oil and then also you can grind. For the above method you need not cook further only tempering is enough. Use gingelly or groundnut oil for more flavour.

 

Other chutney recipes:

Carrot chutney

Radish chutney

Mint tomato chutney

Ridge gourd chutney

 

 

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