Friday 21 October 2016
Garlic Chutney
Ingredients: 15-18 - Small Garlic Pods (flakes) 7 - Dry Red Chili 3 tbsp - Fresh Grated Coconut 1/2 tsp - Tamarind, packed To Taste - Salt A Pinch - Asafoetida/Hing 1/2 tsp - Cumin Seeds (optional) 1 tsp - Oil To Temper/Tadka 1 tsp - Oil 1/2 tsp - Mustard Seeds 1 tsp - Urad Dal 5-6 - Curry Leaves Method: Peel garlic, heat 1 tsp oil in a pan or kadai add cumin seeds (if using) and allow to splutter. Add garlic, red chili and roast until light golden brown. Add coconut and off flame, keep stirring coconut until it becomes light golden brown. Transfer everything into a plate and allow to cool. Garlic-Poondu-Chutney-Recipe Grind all fried items with salt, tamarind, asafoetida (hing) into smooth paste using little water. For Tempering, heat oil in a small tadka pan add mustard seeds and allow mustard to splutter. Add urad dal, curry leaves ( I didn't use) and saute until urad dal becomes golden brown, off flame and pour over chutney and mix well.
Ingredients: 15-18 - Small Garlic Pods (flakes) 7 - Dry Red Chili 3 tbsp - Fresh Grated Coconut 1/2 tsp - Tamarind, packed To Taste - Salt A Pinch - Asafoetida/Hing 1/2 tsp - Cumin Seeds (optional) 1 tsp - Oil To Temper/Tadka 1 tsp - Oil 1/2 tsp - Mustard Seeds 1 tsp - Urad Dal 5-6 - Curry Leaves Method: Peel garlic, heat 1 tsp oil in a pan or kadai add cumin seeds (if using) and allow to splutter. Add garlic, red chili and roast until light golden brown. Add coconut and off flame, keep stirring coconut until it becomes light golden brown. Transfer everything into a plate and allow to cool. Garlic-Poondu-Chutney-Recipe Grind all fried items with salt, tamarind, asafoetida (hing) into smooth paste using little water. For Tempering, heat oil in a small tadka pan add mustard seeds and allow mustard to splutter. Add urad dal, curry leaves ( I didn't use) and saute until urad dal becomes golden brown, off flame and pour over chutney and mix well.