Side Dish for Idli/DosaKara poondu chutney recipe | Spicy Garlic chutney

Kara poondu chutney recipe | Spicy Garlic chutney

Kara poondu chutney recipe | Spicy Garlic chutney a simple and easy no cook chutney recipe pairs well with idli dosa and parathas. I have already posted Madurai style garlic chutney recipe. This is similar to that, but instead of tamarind we are using tomatoes.

This chutney pairs well with any variety of dosa and kuzhipaniyaram as well. The highlight of the chutney is the pungent smell of raw garlic. Some people doesn’t like that but i highly recommend to try this Kara poondu chutney recipe.

 

Kara poondu chutney
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5 from 1 vote

Kara poondu chutney

Spicy Garlic chutney pairs well with Idli dosa and parathas
Course Breakfast
Cuisine Indian
Prep Time 20 minutes
Total Time 20 minutes
Servings 3 people
Author Jeyashri suresh

Ingredients

  • 5 Garlic cloves
  • 5 Red chili
  • 2 Tomato
  • Salt to taste
  • 2 tbsp Sesame oil
  • 1/4 tsp Mustard seeds
  • Curry leaves few

Instructions

  • Peel the skin of the garlic and chop the tomatoes roughly.
  • Grind garlic, tomato, and red chili together along with salt, into a fine paste.
  • Transfer to a bowl
  • Add sesame oil in a pan and add the mustard seeds and curry leaves. When the mustard seeds splutter, add this to the chutney.
  • Chutney is ready. Serve this with idli, dosa, and also it went well with parathas too.

Video

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Notes

  1. Since we are adding 2 tomatoes, do not reduce the quantity of red chili.
  2. The chutney will leave a pungent raw smell of garlic on your mouth for some time but for that, you can take some mouth fresheners for that. The taste of the chutney will make you eat extra idli and dosa, so ignore the smell.
  3. Adding sesame oil is the most important one, so don’t compromise on the quantity.
    If you want you can roast the garlic, red chili and tomato and grind too.


     

 

Kara poondu chutney
Method:

  • Peel the skin of the garlic and chop the tomatoes roughly.

kara poondu chutney

  • Grind garlic, tomato and red chili together along with salt, into a fine paste.
kara poondu chutney 2
  • Transfer it to a bowl.
  • Add sesame oil in a pan and add the mustard seeds and curry leaves. When the mustard seeds splutter, add this to the chutney.

kara poondu chutney 3

  • Chutney is ready. Serve this with idli, dosa and also it went well with parathas too.
Kara poondu chutney
Notes:
  1. Since we are adding 2 tomatoes, do not reduce the quantity of red chili.
  2. The chutney will leave a pungent raw smell of garlic on your mouth for some time but for that you can take some mouth fresheners for that. The taste of the chutney will make you eat extra idli and dosa, so ignore the smell.
  3. Adding sesame oil is the most important one, so don’t compromise on the quantity.
  4. If you want you can roast the garlic, red chili and tomato and grind too.

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