kalakkalsamayal: Poondu Thakkali Chutney

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 :
2	Tomato, medium size
8	Red chilly
12	Poondu cloves
marble size	Tamarind
1 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Urad dhal
1/4 Tsp	Asafoetida powder
10	Curry leaves
2 Tsp	Oil

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.

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 idly,

kuzhi paniyaram and dosai also.

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