Skip to main content

Garlic Chutney

My Bro's ( Spicy Lover ) another favourite recipe is this spicy garlic chutney..He wants every dish to be very spicy and this one is which my mom prepares for him very often...This goes well with Idly and Dosa. I have to mention that this is our family members fav chutney too coz this is served in most of our relatives house for breakfast especially my chithi :).Hot Idlies and garlic chutney accompanied with a cup of hot streaming filter coffee.... trust me, that is divine... Gingelly oil is used for tempering coz it gives a lovely flavor to the chutney. While savouring this - forget ur waist lines and add an extra spoon of gingelly oil for that special extra flavor.

Ingredients :

1 Cup Garlic Pods
5 - 6 Dry red chillies
small piece of Tamarind or 1/2 Tbsp Tamarind pulp
Salt to taste
1/2 Tbsp Gingelly Oil

For Tempering :

1 1/2 Tbsp Gingelly Oil
1 Tsp Mutard seeds
Pinch of Hing
Few Curry leaves

Method :

Heat 1/2 Tbsp oil in a pan and add garlic pods, fry them till color changes to light brown.
Remove and add the dry red chillies followed by tamarind piece.
Fry for a minute and remove.
Add everything and grind to a smooth paste adding salt and water.
Now heat 1 1/2 Tbsp oil in a pan and add the mustard seeds, once they start spluttering add the Hing and curry leaves.
Add the grounded paste and cook for couple of minutes in a medium flame.
Remove and serve with Hot idli or dosa.


Note :

You can add or reduce dry red chillies according to the spicy level.
Normal cooking oil can also be used for tempering. Gingelly oil gives extra taste.

Linking this recipe with Julie's  " EP Series - Curry leaves or Dried Red Chillies " hosted by
 Poonam @  " Spicy Aroma "






Comments

  1. Very spicy n inviting...

    Event: Dish name starts With N

    ReplyDelete
  2. Splendid chutney...
    http://recipe-excavator.blogspot.com

    ReplyDelete
  3. never tried using Gingelly Oil.. will try this too :)

    ReplyDelete
  4. Hi Priya,

    Chutney looks YYummYY !!!

    Perfectly made :)

    Keep up this good work ...

    Inviting you to my Blog

    www.southindiafoodrecipes.blogspot.in

    ReplyDelete
  5. Never tried garlic chutney...sounds yummy

    ReplyDelete
  6. Hi priya, Collect your award from my space @ "http://jopreet.blogspot.in/2012/08/my-13th-award.html"

    ReplyDelete
  7. nice chutney...never tried this....chutney looks spicy and delicious :)

    ReplyDelete
  8. Hi Priya..Chutney looks so inviting dear..thanks a lot for linking this to my event, you have wonderful space, glad to follow u :)

    Spicy-Aroma
    Ongoing Event: Guest Hosting “EP Series – Curry leaves or Dried red chillies”

    ReplyDelete
  9. A different chutney. Finger licking, yum

    ReplyDelete

Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …