Garlic is an integral part of my everyday cooking both for flavor and health benefits. Garlic has been an integral component of Ayurvedic and Chinese remedies since ancient times for its therapeutic and healing properties. Hippocrates, the father of medicine in his medical notes recommends use of this valuable herb in treating infections. Garlic has originated in Central Asia and then spread to remaining parts of world. It was also known to Egyptians, Greeks, Romans and Africans from ages and was used as a medicine for several common ailments. Today, science is validating the goodness of garlic all over again.
Today`s Poondu chutney recipe is a very simple preparation with the infusion of garlic with tomatoes. Garlic plays a dominant role in the chutney and its flavor is overpowering but balances well with the addition of tomatoes and red chillies, making it a perfect combination with hot steaming Idli`s on a slow Sunday Morning.
List of ingredients:
- 2 cups Garlic peeled and sliced
- 1 cup Chopped tomatoes
- 10 to 15 red chillies
- salt to taste
- 1 tablespoon oil
In a kadai or pan, heat the oil and add the chopped garlic and saute for about 2 minutes , then add the red chillies and tomatoes. Sauté well until the tomatoes starts to become soft. Allow to cool and grind the mixture in a blender.
Serve with Idli or Dosai. Can be refrigerated for 2 to 3 days.