Poondu Karuvepillai chutney - a south Indian chutney recipe made from garlic and curry leaves. This goes perfectly as a side dish for idli, dosa and also with hot steamed rice. This chutney stays good for a week in the fridge. Also, you can serve this chutney with any pakoras and also can be used as a sandwich spread.
Garlic helps lower your cholesterol levels and blood pressure and thus keeping your heart healthy. It also has anti-bacterial and anti-fungal properties. Soit is used as a home remedy to treat cough, cold and digestive problems.
Curry leaves are known for their digestive properties and are also good for your hair and eyes. It also stimulates hair growth and prevents premature greying of hair.
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how to make poondu karuvepillai chutney recipe
how to make garlic and curry leaves chutney recipe
Ingredients
- 1 cup Garlic
- 20 Shallots
- 5 Dry Red Chillies
- 5 Kashmiri Red Chillies
- 2 Handful of Curry leaves
- little piece Tamarind
- 1 tsp Mustard seeds
- ½ tsp Asafoetida
- 2 tbsp Oil
- Salt as required
Method:
- Heat 1 tbsp oil in a frying pan, when hot add shallots and garlic to it. Saute till it becomes soft on medium heat.
- Next, add the curry leaves, chillies, tamarind and salt. Saute on medium flame until curry leaves wilt. Switch off the flame and allow it to cool.
- Then grind to a smooth paste by adding the required water.
- Next heat 1 tbsp oil in a small frying pan or tempering pan. When hot add mustard seeds and allow it to splutter. Then add the asafoetida.
- Add the ground chutney to it and mix well.
- Saute the chutney for 6 to 8 mins on medium flame and cook until it changes colour.
- When done transfer the chutney to a serving bowl and serve it with idli and dosa.
poondu karuvepillai chutney with stepwise pictures
garlic and curry leaves chutney with stepwise pictures
Heat 1 tbsp oil in a frying pan, when hot add shallots and garlic to it. Saute till it becomes soft on medium heat.
Next, add the curry leaves, chillies, tamarind and salt. Saute on medium flame until curry leaves wilt. Switch off the flame and allow it to cool.
Then grind to a smooth paste by adding the required water.
Next heat 1 tbsp oil in a small frying pan or tempering pan. When hot add mustard seeds and allow it to splutter. Next, add the asafoetida.
Add the ground chutney to it and mix well. Saute the chutney for 6 to 8 mins on medium flame and cook until it changes colour. When done transfer the chutney to a serving bowl and serve it with idli and dosa.
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