Raks Kitchen

Poondu karuveppilai chutney podi, Dry chutney

Poondu karuveppilai chutney podi, Dry chutney,

Poondu karuveppilai chutney podi is a dry chutney selection for idli, dosa, appam. Very tasty, spicy flavorful podi. Fast video, stepwise pictures.

All of us look out for number of aspect dish for every single day breakfast dinner. Don’t we? Particularly, that feeling when you have got idli dosa batter in hand and also you simply want to consider the aspect dish. I typically find yourself making Aj’s favourite as he’s very choosy. So if I’ve leftover sambar/ onion tomato chutney for him for breakfast or dinner, I shall be so blissful to strive one thing for myself and Vj.

Are movies extra your factor?

Right here’s a fast video on how I made this.

We love fast dry chutney varieties often we make like inexperienced chilli small onion or lemon chutney. And I’ve tried fairly a number of variants in these. That is one such dry model I noticed in a tv cookery collection. Identical as my poondu milagai podi, however with the goodness of curry leaves. It was so tempting to attempt to it did met the expectation of the tempting quotient in style too.

poondu-karuveppilai-podi

Poondu karuveppilai podi preparation:

Quite simple. Crisp fry a handful of curry leaves with out altering the color in sesame oil. Roast crimson chilli too till crisp. Primary rule, don’t change the color. Grind it coarsely with salt and garlic. Easy proper?!

Simply be sure that to grind garlic by giving couple of blasts within the mixie. You will need to have garlic in a crushed texture for finest tasting poondu karuveppilai podi. In case you are extra particular, you’ll be able to even crush utilizing mortar pestle and blend. Even the entire chutney podi may be made utilizing mortar pestle because it’s so crispy after frying. Utilizing rock salt additionally helps in such grinding technique offering the feel sufficient to crush the substances.

poondu-karuveppilai-podi

Print Pin

Poondu karuveppilai chutney podi

Poondu karuveppilai chutney podi is a dry chutney selection for idli, dosa, appam. Very tasty, spicy flavorful podi. Fast video, stepwise pictures.

Cup measurements

Components

  • 7 Dry crimson chilli
  • 1/8 cup garlic cloves 1 entire garlic/ 20 gms or 20 nos. small selection
  • 1/2 cup curry leaves loosely packed
  • 1/8 cup sesame oil
  • Salt as wanted

Directions

  • Warmth oil in a pan. Add curry leaves rigorously. It should splash lots, so use a deep pan, bigger one.

  • As soon as all are fried and crisp, drain from oil. Hardly takes 30 seconds.

  • In the identical oil, roast crimson chilli in low flame till crisp, with out altering color.

  • Drain from oil and funky down each.

  • Place roasted chilli, curry leaves with salt coarsely, however evenly.

  • Lastly add peeled garlic cloves and simply press the heartbeat/ juice button twice to grind to get the right texture.

Notes

  • In case you are crushing and including, no must take away the pores and skin. However whereas grinding in mixie, by no means add with pores and skin as we aren’t grinding finely. This will go away nice strips of garlic pores and skin within the podi which won’t be nice each to eat or to see.
  • Alter the chilli’s quantity upto 12 if they’re gentle spicy. Mine was spicy on this specific batch.

Poondu karuveppilai chutney podi technique

  1. Warmth oil in a pan. Add curry leaves rigorously. It should splash lots, so use a deep pan, bigger one. As soon as all are fried and crisp, drain from oil. Hardly takes 30 seconds.
    poondu karuveppilai chutney podi
  2. In the identical oil, roast crimson chilli in low flame till crisp, with out altering color. Drain from oil and funky down each.
    poondu karuveppilai chutney podi
  3. Place roasted chilli, curry leaves with salt coarsely, however evenly.
    poondu karuveppilai chutney podi
  4. Lastly add peeled garlic cloves and simply press the heartbeat/ juice button twice to grind to get the right texture.
    poondu karuveppilai chutney podi

Notes

In case you are crushing and including, no must take away the pores and skin. However whereas grinding in mixie, by no means add with pores and skin as we aren’t grinding finely. This will go away nice strips of garlic pores and skin within the podi which won’t be nice each to eat or to see.

Alter the chilli’s quantity upto 12 if they’re gentle spicy. Mine was spicy on this specific batch.

Serve with plenty of sesame oil to stability the warmth.

garlic-curry-leaves-chutney

Add comment