Garlic Chutney Recipe | South Indian Poondu Chutney for Idli and Dosa

Garlic is well known for its antioxidant and immune-boosting properties. This simple and flavorful Garlic Chutney is prepared by combining roasted garlic with lentils and spices, making it a perfect accompaniment for idli, dosa, uttapam, or even steamed rice.

Ingredients

• 1 cup garlic cloves
• 2 tsp chana dal
• 2 tsp urad dal
• 3–4 dried red chillies
• ½ tsp hing (asafoetida)
• 3–4 small pieces tamarind
• Salt to taste
• 1 tsp oil

Method

1. Dry roast the garlic cloves in a kadai until the raw aroma disappears and they turn lightly golden.
2. In another pan, heat oil and add hing, chana dal, urad dal, and red chillies.
3. Roast until the dals become golden brown and aromatic.
4. Allow the roasted ingredients to cool completely.
5. Transfer the roasted garlic, dal mixture, tamarind pieces, and salt into a mixer jar.
6. Grind to a smooth or slightly coarse chutney, adding a little water if required.
7. Serve fresh with idli, dosa, uttapam, or steamed rice. 

  

Homemade Tomato Garlic Paste Recipe | Easy Indian Curry Base for Busy Mornings

Want to save cooking time during busy weekdays? This Homemade Tomato Garlic Paste is a simple and flavourful Indian kitchen staple that can instantly elevate your curries, gravies, chutneys, and rice dishes. Made with fresh tomatoes and garlic, this preservative-free paste is perfect for meal prep and can be stored in the refrigerator for up to one week.

One of the best things about this tomato garlic base is its versatility. You can use it in Indian gravies instead of fresh tomatoes, or simply mix it with salt and red chilli powder to make a quick instant tomato chutney for rushed mornings. Just remember — while grinding, do not add water if you plan to store the paste.

Ingredients Required

• ½ kg tomatoes, chopped
• 20–25 garlic cloves, finely chopped
• 2–3 tsp oil

Method

Heat oil in a kadai and add the finely chopped garlic cloves.

Sauté on low flame until the garlic turns light golden brown and releases a rich aroma.

Now add the chopped tomatoes and cook on simmer flame. Allow the tomatoes to soften and mash well naturally.

Continue cooking until all the moisture from the tomatoes evaporates. This process may take around 10 minutes and helps the paste stay fresh longer.

Once the mixture cools completely, grind it into a smooth paste without adding water.

Store the prepared Tomato Garlic Paste in a clean airtight container in the refrigerator. Use this flavourful Indian curry base in gravies, curries, tomato rice, masala dishes, or quick chutneys.

Tips for Storage

• Do not add water while grinding if storing for later use.
• Always use a dry spoon while taking the paste from the container.
• Refrigerated paste stays fresh for about one week.
• If water is added, use the paste immediately.

  

Pepper Garlic Tomato Rice Recipe | Easy Indian Comfort Food for Cold & Cough

When kids catch a cold or runny nose, it can be difficult to make them eat properly. During such times, light and comforting homemade meals work best. This Pepper Garlic Tomato Rice is a simple Indian comfort food recipe made with tomatoes, garlic, jeera, and peppercorns — ingredients traditionally used in Indian kitchens during cold and cough season.

The aroma of roasted garlic and pepper blended with tangy tomatoes makes this rice incredibly flavourful and comforting. I prepared this specially for my little one, but the delicious smell filling the house tempted everyone at home to grab a spoonful! This easy tomato rice recipe is perfect for lunch boxes, quick dinners, or soothing meals during seasonal weather changes.

Ingredients Required

• 4–5 tomatoes
  (Cook in a kadai until soft and mushy, then grind into a paste)
• 10–12 garlic cloves
• Few coriander leaves, finely chopped
• 1 tsp jeera (cumin seeds)
• ½ tsp peppercorns, roughly crushed
• 1 cup cooked rice
• Salt to taste
• 3 tsp oil

Method

Finely chop the garlic cloves. Heat 3 tsp oil in a kadai and add the chopped garlic.

Sauté until the garlic turns golden brown and releases a rich aroma. Add the roughly crushed jeera and peppercorn mixture and sauté for another minute.

Now add the prepared tomato paste and allow the mixture to cook well until the raw smell disappears.

Add finely chopped coriander leaves and continue cooking until the excess water evaporates. Add salt to taste.

Finally, add the cooked rice and mix gently until the masala coats the rice evenly.

Serve this warm and flavourful Pepper Garlic Tomato Rice hot with papad, curd, or simply on its own