Puli chutney is a south Indian side dish that goes well with rice, idli and dosa. It is tangy and spicy. This can be prepared easily when you don’t have much time. This chutney is my husband’s favorite and learned it from him. We love to eat this chutney with hot rice and ghee.
You may also like similar recipes here:
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- Vallarai keera thuvaiyal
- Karuvepillai chutney
- Karpooravalli leaves chutney
- Kadalai paruppu chutney
- Carrot chutney
Total time required : 15 minutes
No. Of serving : 3-4
- Onion – 2
- Garlic – 8
- Tomato – 2
- Tamarind paste – 1 tbsp
- Red chilli – 5
- Coriander seeds – 1 tsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1 tsp
- Turmeric powder – pinch
- Salt – as required
- Oil – 2 tsp
- Curry leaves – 6
1. Chop onion and tomato roughly. Soak tamarind and extract thick paste that comes to 1 tbsp.
2. Heat pan with a tsp of oil, add cumin seeds and coriander seeds.
3. Add red chilli and fry for a minute. Add onion and saute well until translucent.
4. Add garlic and saute well until it turns color. Add tomato and cook until soft.
5. Add turmeric powder and tamarind paste and mix well. Cook for a minute and allow it to cool completely.
6. Transfer it to a blender, add required salt along with required water. Grind everything into a smooth paste.
7. Heat a tsp of oil, add mustard seeds, curry leaves. Once it splutters, pour the tempering over chutney and mix.
8. Serve this tamarind chutney for rice and enjoy.