SPICY RAW GARLIC CHUTNEY FOR IDLI AND DOSA

SPICY RAW GARLIC CHUTNEY FOR IDLI AND DOSA /KARA POONDU CHUTNEY / QUICK GARLIC CHUTNEY / NO COOK GARLIC CHUTNEY

RECIPE COURTESY SUMITHRA H MENON

INGREDIENTS

• Garlic – 25 small pearls
• Sambar pwdr – 11/2 or 2  tsp
• Red Chilli powder – 1 tsp [ use kashmiri red chilli powder for colour ]
• Hot  Oil – 1 tbsp
• Salt – to taste

1. METHOD [Use stone grinder instead of mixie to get the traditional taste of this chutney ]

Take a traditional mortar and pestle .

 Take garlic cloves + salt  and crush it well .

Now add Sambar pwdr + chilli powder and crush till all blend well .

Add hot oil and mix well .

Raw garlic chutney is ready.

Serve with hot idlis / crispy dosas.

This can be stored upto 4 to 5 days in fridge and used .

Some don’t like the raw flavour of garlic  . [ don’t add oil while grinding ]

Heat 2 tbsp oil in a pan .

When oil becomes hot off the flame and add the chutney and mix well .

Till the oil gets absorbed .

Here  we can store upto 15 days.

NOTES

1. You can even add a pinch of sugar / jaggery while grinding .
2. While grinding we can also a tiny piece of tamarind .
3. This chutney keeps well for a week when refrigerated.
4. Do not reduce oil.
5. If you want you can even temper with mustard seeds and curry leaves.
6. You can even add the chutney to hot oil and stir fry for few mins and then switch off, this extends the shelf life more.
7. For variation we can add jeera and coriander pwdr .
8. For a different taste , we can crush some fresh coriander leaves too .
9. Some do add lemon juice .
10. In rural areas it is served with bajra roti + dal .
11. For  a spicy dip , mix this chutney with curd .
12. Do not add water while grinding the chutney. Water will reduce its shelf life. 
13. Adjust the chili powder quantity as per your spice tolerance.

USES OF THIS CHUTNEY

1. Serve Gujarati Lasan ni Chutney as an accompaniment to any curry. Goes well with Indian breads like millet chapattis / bajra na rotla, wheat chapattis / phulkas /Rotli / Bhakhri /Thepla)
2. Add to a bowl of warm, comforting lentil and rice stew (Khichdi).
3. Stir it into warm vegetables, pasta sauces, stews and soups.
4. Mixed with  mashed sweet potatoes with a little butter.
5. Add to ur reguale tadkas of any curry  [ dal ].
6. Whisk it with plain yoghurt dip to be served with wedges / fries /pulao .
7. For chaat items – take 1 tbsp chutney + 3 tbsp water + lemon juice and mix well .Your garlic chutney for chaat items like bhel puri , sev puri  will be ready .

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