Garlic Chutney Recipe | Poondu Chutney | Side Dish For Idli Dosa

This is one of the chutneys I make for travel because it stays good for a day without refrigeration. My Dad loves this chutney a lot as it tastes spicy. Usually I add more onion and less garlic but this morning I tried the same chutney adding more garlic cloves and less onion. It was tasting great with idli & dosa.

Garlic chutney (Poondu chutney in Tamil, Lahsun ki chutney in Hindi,Vellulli chutney in Telugu and Bellulli chutney in Kannada) for idli & dosa can be made in many ways. You could find varieties of poondu chutney in blogosphere. Some people add tomato & some use coconut. It can also be made as dry chutney just like my Poondu molapdi for Vendhaya dosa.

The chutney recipe I have shared today is without coconut & tomato. Soon I will share the other variants of garlic chutney.In the mean time,check out my Poondu thogayal/Garlic thuvayal for rice & easy tomato garlic chutney for roti  if interested ! Lets see how to prepare this South Indian style onion poondu chutney for idli,dosa. 

Poondu chutney/Garlic chutney recipe

Poondu chutney for idli,dosa - How to prepare garlic chutney

Cuisine: Indian

Category: Chutney

Serves: 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Small Garlic cloves - 10 - 12 nos ( peeled) Big onion - 1 no **Red chilli - 3 nos ( Use 4-5 for more spicy chutney) Tamarind - 3 pinches Salt & water - as needed To temper Cooking oil OR Gingely oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few

HOW TO MAKE POONDU CHUTNEY - METHOD

Peel garlic cloves and set aside.Peel onion and chop it.( **I used 2 spicy chillies & 1 byadgi chilli/Kashmiri chilli to get a nice color. You can skip byadge chilli and use normal chillies. But color of the chutney may vary slightly) Take the chopped onion, peeled garlic cloves, pinched tamarind, pinched red chillies and salt. Grind it to a coarse paste without adding water. Then add little water and grind it to make a smooth paste. Heat oil in a kadai and temper mustard seeds, urad dal and curry leaves. Now add the ground chutney and boil for sometime till it becomes thick. Remove and serve hot with idli & dosa drizzling few tsp of gingely oil. This chutney stays good for a day or two without refrigeration if you make the chutney really thick without any moisture.So you can pack this for travel and njoy ! I hope it tastes good with roti too !

Note

For variations,u can use 2 big onions & 7-8 garlic cloves and make this chutney You can saute the ingredients in oil before grinding and temper at the end. You can make the same chutney without using onions. In that case you must add more garlic cloves & tamarind to get more quantity. Instead of tamarind you can use one ripe tomato while grinding.

Enjoy this hot n spicy onion garlic chutney with idli & dosa drizzled with few tsp of gingely oil. 

Tastes GR8!!

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