Poondu karuveppilai chutney podi is a dry chutney variety for idli, dosa, appam. Very tasty, spicy flavorful podi. Quick video, stepwise photos.
We all look out for variety of side dish for every day breakfast dinner. Don’t we? Especially, you know that feeling when you have idli dosa batter in hand and you just need to think about the side dish. I often end up making Aj’s favorite as he is very picky. So if I have leftover sambar/ onion tomato chutney for him for breakfast or dinner, I will be so happy to try something for myself and Vj.
Are videos more your thing?
Here’s a quick video on how I made this.
We love quick dry chutney varieties usually we make like green chilli small onion or lemon chutney. And I have tried quite a few variants in those. This is one such dry version I saw in a television cookery series. Same as my poondu milagai podi, but with the goodness of curry leaves. It was so tempting to try and it did met the expectation of the tempting quotient in taste too.
Poondu karuveppilai podi preparation:
Very simple. Crisp fry a handful of curry leaves without changing the colour in sesame oil. Roast red chilli too until crisp. Basic rule, don’t change the colour. Grind it coarsely with salt and garlic. Simple right?!
Just make sure to grind garlic by giving couple of blasts in the mixie. It is important to have garlic in a crushed texture for best tasting poondu karuveppilai podi. If you are more specific, you can even crush using mortar pestle and mix. Even the whole chutney podi can be made using mortar pestle since it’s so crispy after frying. Using rock salt also helps in such grinding method providing the texture enough to crush the ingredients.
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Poondu karuveppilai chutney podi
Ingredients
- 7 Dry red chilli
- ⅛ cup garlic cloves 1 whole garlic/ 20 gms or 20 nos. small variety
- ½ cup curry leaves loosely packed
- ⅛ cup sesame oil
- Salt as needed
Instructions
- Heat oil in a pan. Add curry leaves carefully. It will splash a lot, so use a deep pan, larger one.
- Once all are fried and crisp, drain from oil. Hardly takes 30 seconds.
- In the same oil, roast red chilli in low flame until crisp, without changing colour.
- Drain from oil and cool down both.
- Place roasted chilli, curry leaves with salt coarsely, but evenly.
- Lastly add peeled garlic cloves and just press the pulse/ juice button twice to grind to get the perfect texture.
Video
Notes
- If you are crushing and adding, no need to remove the skin. But while grinding in mixie, never add with skin as we are not grinding finely. This may leave fine strips of garlic skin in the podi which will not be pleasant both to eat or to see.
- Adjust the chilli’s number upto 12 if they are mild spicy. Mine was spicy in this particular batch.
Poondu karuveppilai chutney podi method
- Heat oil in a pan. Add curry leaves carefully. It will splash a lot, so use a deep pan, larger one. Once all are fried and crisp, drain from oil. Hardly takes 30 seconds.
- In the same oil, roast red chilli in low flame until crisp, without changing colour. Drain from oil and cool down both.
- Place roasted chilli, curry leaves with salt coarsely, but evenly.
- Lastly add peeled garlic cloves and just press the pulse/ juice button twice to grind to get the perfect texture.
Notes
If you are crushing and adding, no need to remove the skin. But while grinding in mixie, never add with skin as we are not grinding finely. This may leave fine strips of garlic skin in the podi which will not be pleasant both to eat or to see.
Adjust the chilli’s number upto 12 if they are mild spicy. Mine was spicy in this particular batch.
Serve with lots of sesame oil to balance the heat.
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