POONDU CHUTNEY

Active ingredients

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.

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