This chutney pairs well with any variety of dosa and kuzhipaniyaram as well. The highlight of the chutney is the pungent smell of raw garlic. Some people doesn’t like that but i highly recommend to try this Kara poondu chutney recipe. Method:
Peel the skin of the garlic and chop the tomatoes roughly.
Grind garlic, tomato and red chili together along with salt, into a fine paste.
Transfer it to a bowl. Add sesame oil in a pan and add the mustard seeds and curry leaves. When the mustard seeds splutter, add this to the chutney.
Chutney is ready. Serve this with idli, dosa and also it went well with parathas too.
Thanks,sharmila
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