Yields: 6 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 10 Mins Total Time: 30 Mins
Idli and Dosa are always a favorite for south Indians like me. However, having an appropriate side dish for it makes you gobble more or less. While coconut chutney is a classic combo always, sometimes, the taste buds ask for a spicy accompaniment. One such spicy and heart-healthy accompaniment is the Garlic Chutney. I bought a big bag of garlic and took almost a day to peel and clean them off. I ended up having about two pounds of garlic. After making ginger-garlic paste and garlic pickles, I ended up making this spicy chutney. We had them with dosa and they were yummy. Do try this chutney, if you are looking for any change from the routine coconut, tomato chutneys.
Ingredients
Adjust Servings
- Main Ingredients
- Tempering
Instructions
- Peel the skin and wash the garlic cloves. Wipe them dry and set aside.
- Heat a pan and add a tsp of gingelly oil to it. Once they are hot, add Urad dal, red chili to it and roast till they turn brown. Remove from the pan and set aside.
- In the remaining oil, add the garlic cloves and roast till they turn golden brown. Transfer them and allow it to cool down.
- Add the roasted urad dal red chili and salt and grind them coarsely. Soak the tamarind in water and add them to the mixer jar. Finally, add the roasted garlic cloves and grind to a smooth paste. Sprinkle water occasionally.
- Transfer to a bowl and temper them with mustard seeds and urad dal using rest of the gingelly oil.
Notes
- Pat dry the washed garlic before adding to oil to prevent splutters.
- You can also roast some channa dal and grind it along instead of Urad dal.