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
- In a mixer jar take all the to grind ingredients make a paste by adding water,salt and keep ready.
- Keep a kadai add oil add mustard ,when it splutters add hing and curry leaves.
- Add the ground mixture sauté till the rawness goes off.
- Adjust the flame and cook.
- When oil oozes take out .
- 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.
For the above method you need not cook further only tempering is enough.
Use gingelly or groundnut oil for more flavour.