Elevate your South Indian breakfast with Spicy Poondu Chutney, an authentic garlic-packed condiment that brings bold flavor to idlis and dosas. This recipe spotlights the robust essence of garlic, complemented by shallots and fiery red chillies, making it an irresistible choice when you crave something punchy and aromatic. What sets this chutney apart is its simplicity; made without coconut, it boasts a longer shelf life and can double up as a spicy spread or a side for simple rice dishes like rasam rice or dal rice. When coconuts and tomatoes are out of reach, this chutney is a convenient, quick-fix option loaded with freshness and heat.
Preparing poondu chutney is a breeze, taking just 15 minutes from start to finish. Begin by roasting garlic until fragrant, blending it with shallots, tamarind, soaked chillies, and finishing with a sizzling tadka of mustard seeds, urad dal, and curry leaves. This process helps intensify the flavors, giving the chutney a beautiful balance of spice and aroma. Enjoy this fiery side with your favorite breakfast or as a flavorful accompaniment any time you need an extra kick at the table.
Spicy Poondu Chutney: Fiery Garlic Chutney for Idli & Dosa
Print RecipeIngredients
- 8 dried red chillies
- 3 tsp oil
- 18 garlic cloves
- 3 shallots, diced
- small ball of tamarind
- ½ tsp salt
- 2 tbsp oil
- 1 tsp mustard seeds
- ½ tsp urad dal
- a pinch of asafoetida (hing)
- a few curry leaves
Instructions
Soak the dried red chillies in 1 cup of hot water for about 10 minutes.
Heat 3 tsp oil in a pan and roast the garlic cloves until they develop mild blisters.
Add the diced shallots to the pan, sautéing until both garlic and shallots become golden.
Allow the mixture to cool, then transfer to a blender; blend with tamarind, salt, and the soaked chillies until you achieve a smooth paste, adding water as needed.
Heat 2 tbsp oil in a pan, add mustard seeds, let them splutter, then add urad dal, asafoetida, and curry leaves.
Stir in the blended chutney paste and cook for a minute until oil separates around the edges.
Serve warm with soft idlis or crisp dosas.
Notes
Tips:
Use only fresh garlic cloves for robust flavor., Adjust the red chillies for a milder or hotter chutney as preferred., A touch of jaggery or chopped ginger can add a layer of sweetness and warmth., Sautéing the blended chutney in oil increases its shelf life for up to a week in the fridge., For extra punch, use a tadka (tempering) of garlic along with the final tempering.
