Thursday, May 9, 2013

Poondu Thakkali Chutney - Garlic Tomato Chutney

#PoonduThakkaliChutney - #GarlicTomatoChutney : This chutney is done using microwave oven. 
We have to saute garlic and tomato with oil which is time consuming over a gas stove.
Frying in a kadai consumes considerable amount of oil. So I tried with microwave oven where it can be done with few drops of oil.

Poondu Thakkali Chutney [ Garlic Tomato Chutney ]

Ingredients :
2Tomato, medium size
8Red chilly
12Poondu cloves
marble sizeTamarind
1 TspSalt [ adjust ]
To Temper :
1/2 TspMustard seeds
1 TspUrad dhal
1/4 TspAsafoetida powder
10Curry leaves
2 TspOil




Method :
Take a microwave safe bowl.
Smear red chillies with few drops of oil.
Microwave for 1 minute and transfer on to a plate. Keep aside.

Now coat garlic with 2 drops of oil in the same bowl.


Microwave for 1 minute and transfer on to the same plate.
Then repeat above step for tomato.



Let all the ingredients come to room temperature.

Put all the ingredients in a mixer grinder jar along with tamarind and salt.
Grind into a smooth paste. Adjust salt.
No need to add water as juice of tomato is enough.
If needed add 3 tsp of water grind well.
Transfer into a serving bowl.

Poondu Thakkali Chutney [ Garlic Tomato Chutney ]


Splutter mustard seeds and then add urad dhal.
When urad dhal turns into golden brown add curry leaves.
Pour on the chutny.

Note : I have given here approximate time to microwave the given ingredients.
The time varies between different make and also power setting of microwave oven.
I find it safe to fry red chilly and to temper mustard seeds with a kadai on a gas stove than in a microwave oven.

This chutney is very spicy.
Serve a tsp full of chutny. Pour 1 or 2 tsp of gingelly oil ( till oil ) over it.
Enjoy your appam!!
Goes well with idlykuzhi paniyaram and dosai also.






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