Wednesday, February 02, 2011


This is Mrs. Geetha Achal’s Puli chutney.
As the recipe has much onion and tamarind, it attracted me very much. Hence I have recently tried this and the outcome was superb and delicious!



Sliced Onion-2
Red chillies-4
Tamarind-a big gooseberry size
Black gram- 1 tbsp
Salt to taste
Oil-3 tbsp
Gingelly oil- 1 tbsp

For tempering:

Mustard seeds- 1 tsp
Curry leaves- a few
Asafetida powder- half sp


Heat a pan and pour the oil.
Fry the black gram and the red chillies to golden brown.
Take away them and in the same oil fry the onion to golden brown.
Grind first the black gram, tamarind and the red chillies to a paste.
Then add the onion with enough salt and grind them to a coarse mixture.
Heat a pan and pour the gingelly oil.
Add the mustard seeds and when they splutter, add the asafetida powder with the curry leaves and fry them for a second.
Pour this on the chutney and mix well.
Delicious puli chutney is ready now!
Serve it with hot sponge idlies.