How long does Poondu Kara Chutney take?

20 minutes from start to finish. That is 5 minutes of preparation and 15 minutes of cooking.

How many people does Poondu Kara Chutney serve?

2. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Poondu Kara Chutney vegetarian?

Yes. No meat, no fish and no egg.

Is Poondu Kara Chutney spicy?

It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Poondu Kara Chutney?

40 grams Garlic, 5 grams Tamarind, 6 Dry Red Chilli, 3 tbsp Sunflower Oil, 2 tsp Urad Dal (split), 2 sprigs Curry leaves, and a few more listed on this page.

Do I need a pressure cooker for Poondu Kara Chutney?

No, it is cooked in an open pot.

How many calories are in Poondu Kara Chutney?

About 465 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Poondu Kara ChutneyCook

Poondu Kara Chutney

Name: Poondu Kara Chutney
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian, Tamil Nadu
Ingredients: 2 tsp Urad Dal (split); 2 sprigs Curry leaves; 3 tbsp Sunflower Oil; 6 Dry Red Chilli; 1 sprigs Curry leaves; 2 tbsp Sunflower Oil; 5 grams Tamarind; 40 grams Garlic; ½ tsp Salt; 1 tsp Red Chilli Powder; ½ tsp Mustard Seeds; ½ tsp Urad Dal (whole); 7 cloves Garlic

Also known as poondu chutney, garlic chutney · Veg · Chutneys, Podis & Pickles

Chutneys, Podis & Pickles Vegan Gluten-free Dairy-free

Total20 min

Prep5 min

Cook15 min

Serves2

Per serving465 cal

Spicehot

Cook along

3 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

Start cooking

Poondu kara chutney, a Tamil Nadu garlic chutney of dry red chillies, tamarind and urad dal, cooked in a tempering. Spicy, serves 2, 20 minutes, with video.

Ingredients

11 items

Cooking for2 servings

Urad Dal (split)2 tsp
Curry leaves3 sprigs
Sunflower Oil5 tbsp
Dry Red Chilli6
Tamarind5 grams
Garlic40 grams
Salt½ tsp
Red Chilli Powder1 tsp
Mustard Seeds½ tsp
Urad Dal (whole)½ tsp
Garlic7 cloves

Nutrition

One serving, and the whole batch of 2. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 2
Energy	465kcal	930kcal
Protein	5.3g	11g
Carbohydrate	22g	44g
Fat	42g	83g
Fibre	6.6g	13g
Sugar	2.8g	5.6g

Cookd masalas for garlic

Method

1
Heat oil in a pan. Add urad dal and fry for a few seconds until light golden. Add dry red chillies, tamarind, garlic, and curry leaves. Sauté on medium flame for about 5 minutes until aromatic. Add salt and red chilli powder. Fry for another 1 minute and switch off the flame.
Urad Dal (split)Curry leavesDry Red ChilliSunflower OilTamarindGarlicSaltRed Chilli Powder
2
Let it cool completely, then grind to a smooth paste in a mixer jar (adding little water if needed).
3
In a kadai, heat oil for tempering. Add mustard seeds, urad dal, and garlic. Sauté for 2 minutes until golden. Add the blended paste and cook on medium flame until the oil separates. Serve with rice, dosa, or idli.
Sunflower OilCurry leavesMustard SeedsUrad Dal (whole)Garlic

Before you start

How long does Poondu Kara Chutney take?: 20 minutes from start to finish. That is 5 minutes of preparation and 15 minutes of cooking.
How many people does Poondu Kara Chutney serve?: 2. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Poondu Kara Chutney vegetarian?: Yes. No meat, no fish and no egg.
Is Poondu Kara Chutney spicy?: It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Poondu Kara Chutney?: 40 grams Garlic, 5 grams Tamarind, 6 Dry Red Chilli, 3 tbsp Sunflower Oil, 2 tsp Urad Dal (split), 2 sprigs Curry leaves, and a few more listed on this page.
Do I need a pressure cooker for Poondu Kara Chutney?: No, it is cooked in an open pot.
How many calories are in Poondu Kara Chutney?: About 465 a serving. The full nutrition table is on this page, per serving and for the whole batch.