Poondu chutney is a very famous chutney in Tamil Nadu and people enjoy it with idli, dosa and uttapam. It’s quick and very easy to make and require minimum ingredients. Pondu in Tamil means Garlic. Give this delicious chutney a try and I am sure you will fall in love with the flavours.
Ingredients
- 2 tablespoons sesame oil
- 1 large onion, sliced
- ½ cup garlic cloves
- 7-8 dry red chillies
- 1 inch tamarind
- 1 teaspoon kashmiri red chilli powder
- salt to taste
For Tempering
- 4 tablespoons sesame oil
- 1 teaspoon mustard seeds/rai
- 1 teaspoon urad dal
- 1 pinch asafoetida/hing
- 8-10 curry leaves
Note– Please read recipe notes in the end.
Main Equipment Used
- High Power Mixer Grinder – I use Preethi Zodiac (750-watt). Buy on Amazon here: https://amzn.to/2DbrsH8
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Place a pan over medium flame and add oil in it. Once it turns hot add sliced onions and cook for a minute.
- Now add garlic and cook for another couple of minutes.
- Further add dry red chillies and cook till the onions and garlic turns light golden in colour. Now switch off the flame and let it cool down.
- To grind the chutney, add the above in the mixer grinder.
- Now add salt, kashimiri red chilli powder and tamarind. Grind for a minute.
- Add 3-4 tablespoons of water and grind again till it forms into a smooth chutney.
For Tempering
- Place a pan over medium flame and add oil.
- Once the oil turns hot add mustard seeds and urad dal and let it splutters.
- Now add curry leaves and mix well.
- Further add the prepared chutney and cook for a minute.
- Once it’s done it will start to release oil.
- Serve with idli, dosa or uttapam.
- Can be stored in the refrigerator for upto 7 days.
Recipe Notes
- Sesame oil is used for this poondu chutney but if you don’t have it then you can replace it with any flavorless oil like canola or sunflower oil.
Step By Step In Pictures
- Place a pan over medium flame and add oil in it.
2. Once it turns hot add sliced onions and cook for a minute.
3. Now add garlic and cook for another couple of minutes.
4. Further add dry red chillies and cook till the onions and garlic turns light golden in colour.
5. One done, let them cool down.
6. To grind the chutney, add the above in the mixer grinder.
7. Now add salt, kashimiri red chilli powder and tamarind.
8. Grind for a minute.
9. Add 3-4 tablespoons of water.
10. Grind again till it forms into a smooth chutney.
11. Looks perfect and smooth.
12. To prepare the tempering, place a pan over medium flame and add oil. Once the oil turns hot add mustard seeds and urad dal and let it splutters.
13. Add asafoetida.
14. Now add curry leaves and mix well.
15. Further add the prepared chutney.
16. Now cook for a minute or two.
17. Once it’s done it will start to release oil.
18. Looks perfect.
19. Serve with idli, dosa or uttapam. Can be stored in the refrigerator for upto 7 days.
