Poondu Chutney - One chutney that is repeated quite often in my kitchen is this chutney recipe and the one with onion and tomato. The Health benefits of garlic need not be exaggerated, it is known to everyone, so delving right into the recipe.
Ingredients required:
Spices:
Garlic Pods: I'm using big round ones. I'm not using malai poondu(small ones which we get in Kodaikanal), I do not have the patience to peel them. But they have excellent health benefits compared to china poondu, so if u have the patience kindly go for it else finish off the job using china poondu.
Guntur red chillies are used.
Onion - 1 small Bellary onion is used. An equal quantity of shallots can also be used.
Souring Agents - Country variety tomato and tamarind are used.
Tempering ingredients are used.
Oils and fats: Garlic goes well with sesame oil. Cold-pressed sesame oil is used.
Storage: Stays good in the refrigerator for 2 days. Add more oil while tempering.
Accompaniments: Goes well with dosa and idly.
Recipe:
Time taken - 20 minutes.
Ingredients with measurements:
Oil - 1 small ladle full
Big whole garlic pods - 4
Tamarind - small gooseberry-sized.
Tomato - 1 large
Red chillies- 15 to 20
Turmeric powder - 1/4 tsp
Crystal salt - to taste
Tempering:
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Split urad dal - 1/2 tsp
Curry leaves - 1sprig
Hing - a pinch.
Directions:
1. Peel the garlic.
2. Heat oil in a kadai/pan. Saute all the ingredients till garlic becomes golden brown and tomato mashes or softens. Alternatively, saute the ingredients one by one.
3. Cool down and blend to smooth paste.
4. Add the tempering finally.
Note :
This chutney requires ingredients to be sauteed in oil, so do not try to reduce the amount of oil used.
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