Poondu Chutney

Ingredients

• 1 cup garlic cloves
• 4 tablespoons sesame oil
• ¾ cup shallots
• 8-10 pandi dried red chillies
• 1 lemon sized tamarind ball
• 1 tablespoon chopped jaggery
• Sea salt to taste
• ½ teaspoon asafoetida (hing)
• 1 teaspoon mustard seeds
• 1½ teaspoons split skinless black gram (dhuli urad dal)
• 2 sprigs of curry leaves
• Idlis for serving

Method

1. Heat 2 tablespoons sesame oil in a pan, add shallots and sauté for 2 minutes.
2. Add garlic and dried red chillies, mix and sauté for 2-3 minutes on high heat.
3. Add tamarind, jaggery and sea salt and mix well. Take the pan off the heat and allow to cool.
4. Transfer into a blender jar, add ½ cup water and grind to a fine paste.
5. Heat remaining oil in a pan, add asafoetida, mustard seeds, split skinless black gram and curry leaves and mix. Once the gram turns golden brown, add the ground paste and mix well. Cook on medium heat for 2-3 minutes
6. Allow to cool, transfer into a serving bowl and serve with idlis.