This GARLIC CHUTNEY For Idli/Dosa Is The Tasiest Chutney You Will Ever Have!!! Poondu Chutney Recipe

coconut

🥗Healthier: cashews

💰Cheaper: sunflower seeds

Cashews can provide creaminess while being lower in fat.

red chilies

🥗Healthier: green chilies

💰Cheaper: paprika

Green chilies are fresher and milder, while paprika is more affordable.

Heat sesame oil in a pan.

Add chopped onion and toss for 1 minute until translucent.

Add garlic and mix well with the onion.

Add red chilies, adjusting quantity for spice preference.

Cook for 2-3 minutes until garlic and onion turn golden.

Turn off the heat and let the mixture cool.

Transfer the cooled mixture to a mixer grinder.

Add salt, Kashmiri red chili powder, and tamarind to the grinder.

Add water gradually, mixing in the second stage for better grinding.

Grind until smooth and check the texture.

Prepare tempering by heating oil in a pan.

Add mustard seeds, urad dal, and asafoetida to the oil and toss.

Add curry leaves to the tempering mixture.

Mix in the prepared chutney and cook on medium-low flame for 1-2 minutes while stirring continuously.

Check for oil rising to the top, indicating readiness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary