Poondu Chutney | पुंडू चटनी | Garlic Chutney | Chutney Recipes | Sanjeev Kapoor Khazana

POONDU

Active

1 cup garlic cloves
4 tablespoons sesame oil
3/4 cup shallots
8-10 pandi dried red chillies, stemmed
1 lemon sized tamarind ball
1 tablespoon sliced jaggery
Sea salt to taste
1/2 tsp asafoetida (hing).
1 tsp mustard seeds.
1 1/2 tsps split skinless black gram (dhuli urad dal).
2 sprigs of curry leaves.
Idlis for serving.

Approach.

1. Heat 2 tbsps sesame oil in a pan. Include shallots and sauté for 2 minutes.
2. Include garlic, dried red chillies and sauté for 2-3 minutes on high heat.
3. Add tamarind, jaggery, sea salt and mix well. Take the pan off the heat and allow to cool.
4. Transfer in a blender jar, add 1/2 cup water and grind to a fine paste.
5. Heat remaining oil in a pan. Add asafoetida, mustard seeds, urad dal, curry leaves and once the dal turns golden brown, include the ground paste and mix well. Cook on medium heat for 2-3 minutes.
6. Enable to cool and serve with idlis.

Click to Subscribe:.
For more recipes:.
To get dishes on your Google or Alexa gadgets, click here:.
Best prepared in Wonderchef Kitchenware.
Purchase Now on:.
Facebook:.
Twitter:.

#SanjeevKapoor #poonduchutney #chutneyrecipes.

sanjeev kapoor, sanjeev kapoor recipe, sanjeev kapoor dishes, , chef sanjeev kapoor, dishes, masterchef sanjeev kapoor, indian recipes, dishes of india, master chef, how to prepare, indian food, dishes, quick recipes, simple recipes, poondu , poondu dish, how to make poondu chutney, poondu chutney for idli, chutney, chutney recipes, garlic chutney, garlic chutney recipe, , idli chutney, पुंडू चटनी.

Poondu Chutney | पुंडू चटनी | Garlic Chutney | Chutney Recipes | Sanjeev Kapoor Khazana

You May Also Like

About the Author: Yvette Cook

18 Comments

  1. Poondu means Garlic in Tamil. In Tamil Nadu we used this chutney or powder for breakfast

  2. Lovely 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻

Leave a Reply

Your email address will not be published. Required fields are marked *