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Spicy garlic chutney in a bowl topped with seasoning, curry leaves and Idlies kept behind

Poondu Kara Chutney

Uma Ramanujam
Poondu kara chutney is a flavorful south Indian condiment prepared using garlic and a perfect accompaniment for idly, dosa and paniyaram.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Chutneys
Cuisine Indian, South Indian
Servings 5

Ingredients
  

For Chutney

  • 1 tsp gingelly oil
  • 5 shallots cut into halves
  • 1/2 cup garlic cloves
  • 8-10 dry red chillies
  • 1 amla size tamarind
  • 1/4 cup water adjust as needed
  • salt to taste

For Seasoning

  • 2 tbsp gingelly oil adjust as needed
  • 1/4 tsp mustard seeds
  • 1/4 tsp urad dal
  • 1 sprig curry leaves

Instructions
 

  • Soak a small amla size tamarind in 1/4 cup of normal water. Meanwhile, heat a pan with gingelly oil. Once the oil is hot and not smoking, add the shallots which are cut into halves and then add garlic. Slice the garlic into two if it is big in size.
  • Saute it well. Let the onion becomes soft and garlic turns light golden brown.
  • Once the garlic is almost cooked, add the 8 to 10 dry red chillies. Add dry red chillies according to the spice level needed. This chutney has to be little bit spicy usually, so add 1 or 2 extra dry red chillies along with the usual quantity of dry red chilllies you use for any chutney recipe.
  • Once the dry red chillies are crisp and shining, turn off the stove and cool down the ingredients.
  • In a mixie jar, add the cooled ingredients, soaked tamarind along with water and salt to taste. Grind it to a smooth paste. In between taste and adjust the salt if needed. Transfer the ground content to a bowl.
  • In a small pan, heat 2 tbsp gingelly oil. Once the oil is hot, add 1/4 tsp mustard seeds, 1/4 tsp urad dal. Allow it to splutter.
  • Add a sprig of curry leaves. Once the leaves are crisp and aromatic, turn off the flame. Add the seasoning to the chutney. Mix well.
  • Poondu kara chutney or Spicy garlic chutney is ready to serve.

Video

Notes

  1. Add extra gingelly oil if needed. Use only a small quantity while serving as it is very spicy.
  2. You can use 5 kashmiri red chillies and 5 normal red chillies for this chutney to get less spicy taste and bright red color.
  3. The color of the chutney is completely depends on the quantity and quality and color of the dry red chillies.
  4. Adjust the tamarind according to it’s sourness and adjust the dry red chillies according to the spicy taste.