This is a standard menu on Sunday mornings for breakfast – Vendhaya dosai and poondu milagai podi as we call it. Though it is called podi, it will be in a chutney consistency. We all love it and we used to have it with homemade butter which will be yummm…..
Poondu (Garlic) Chutney
Roast garlic and a ton of red chillies, blend with sesame oil, and voila – the perfect accompaniment to dosai! Just add homemade butter and brace yourself for a flavor explosion.
Ingredients
- 6 bulbs Garlic (yes bulbs not cloves!)
- 10-15 Dried Red chilies adjust for spice level
- 5 Kashmiri red chilies optional, I use it for the bright red color they give
- 4 tbsp Sesame Oil to roast and to grind
- Salt to taste
Instructions
- Heat half a tbsp of oil to a pan, roast red chillies in a medium flame. Keep it aside.
- Heat 2 tbsp of oil, add sliced garlic and saute till it turns light brown. Cool it down.
- Grind the roasted red chillies, garlic along with salt and the remaining oil into a coarse paste. DO NOT add water.
- Enjoy with vendhaya dosai or any kind of dosai you prefer.
Tips
- Please don't compromise any other oil with sesame oil. That gives a unique flavor to the chutney.
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