Simple, practical, and full of everyday flavour, poondu chutney recipe | garlic chutney | poondu satni for idli & dosa is a vegetarian tamil nadu chutney made with dried red chilli, oil, and garlic in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 15 minutes
- Yield: 3 Servings
- Category: chutney
- Cuisine: tamil nadu
Ingredients
- 8 dried red chilli
- 3 tsp oil
- 18 clove garlic
- 3 shallots (diced)
- small ball sized tamarind
- ½ tsp salt
for tempering:
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp urad dal
- pinch hing / asafoetida
- few curry leaves
Method
- firstly, in a small bowl soak 8 dried red chilli with 1 cup hot water for 10 minutes.
- now in a pan take 3 tsp oil and roast 18 clove garlic.
- once the blister appears on garlic add 3 shallots.
- saute until the onions and garlic turn golden brown.
- cool the mixture completely, and transfer to the blender.
- also add small ball sized tamarind, ½ tsp salt and soaked dried red chill
- blend to smooth paste adding water as required.
- in a pan heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp urad dal, pinch hing and few curry leaves.
- now add in prepared chutney and cook for a minute.
- after a minute, the oil will start to release out.
- finally, enjoy poondu chutney or garlic chutney with idli.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
