Instant kara poondu chutney, one of the quickest and easiest chutney recipe I tried recently.If you are a garlic lover like me then this chutney is just for you.This is a no cook version except for heating oil,super easy and tastes so good with hot idlis.
I tried this instant garlic chutney and we all soo loved it that I have made it 2 times already on demand.We had it with idli,dosa and as a side dish for curd rice, tastes best!
Instant poondu kara chutney recipe
Instant poondu kara chutney recipe in just 5mins. Recipe adapted from here
Ingredients
- 10 nos garlic cloves
- 1 tbsp chilli powder
- 1 and 1/2 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 2 and 1/2 tbsp gingelly oil
- salt to taste
Instructions
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Peel the skin from garlic.Crush it.I used my hand mortar and pestle to get this work done.
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Crush it roughly like this.Transfer it to a bowl, add red chilli powder and coriander powder.
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Add jeera powder,salt and turmeric powder.Mix well with a spoon.
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Set aside.Now heat oil, when its smoking hot add it to the boel.
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It will bubble up nicely, set aside for 5mins. Mix well and serve.
Recipe Notes
- Adjust spice level according to your taste preference.
- I used big fat cloves, you can even use small country garlic variety.
- The garlic chunks will get soft when hot oil is poured so will give raw smell.
- It keeps well in the fridge for atleast 10 days.
Steps to make instant kara chutney recipe:
- Peel the skin from garlic.Crush it.I used my hand mortar and pestle to get this work done.
- Crush it roughly like this.Transfer it to a bowl, add red chilli powder and coriander powder.
- Add jeera powder,salt and turmeric powder.Mix well with a spoon.
- Set aside.Now heat oil, when its smoking hot add it to the boel.
- It will bubble up nicely, set aside for 5mins. Mix well and serve.
Serve with hot idlis.
Spicy garlicky kara chutney with soft idlis…bliss!! 🙂
I’m a die hard fan of this poondu podi…we make it very often but my mom makes it only with red chili powder and salt; method is the same… i’m excited to try this version too