PACHAI POONDU TAKKAALI CHUTNEY
We love to visit our native village as often as possible. The hospitality showered on us by the ever smiling Rukmini is one of the great attractions besides the pristine environment and the serene temples of the village.
Rukmini's preparations especially the Chettinaad dishes are real tongue ticklers. I always return home with more knowledge handed down by her regarding the secret ingredients and the special tips which make the everyday dishes more tastier.
During our latest visit, Rukmini treated us to a delicious Idly - Vade - Saambaar breakfast along with Pachai Poondu Takkaali Chutney. Initially the rawness in the garlic hit our palates strongly. But towards the end of our breakfast we were surprised to see that we had polished off all the chutney that Rukmini had prepared along with the fat and fluffy idlies.
Raw Poondu or garlic is recommended by doctors as a cure for various illnesses. It is also considered as a general health tonic.
For people who abhor raw garlic, savouring Pachai Poondu Takkaali Chutney with the morning breakfast is the best way to imbibe its benefits without much fuss!
You can always use a strong mouth wash after breakfast if you do not like the lingering garlic flavour!
You can always use a strong mouth wash after breakfast if you do not like the lingering garlic flavour!
INGREDIENTS
Raw garlic ( Peeled ) - 1/2 cup
Tomatoes ( Chopped ) - 1/2 cup
Red chillies - 4
Salt - 1/2 tsp
Sesame oil - 2 tsps
Mustard seeds - 1/4 tsp
METHOD
1. Grind the peeled garlic, chopped tomatoes, red chillies and salt together into a smooth paste without adding water.
2. Heat oil in a pan and add the mustard seeds.
3. When the mustard seeds splutter add the ground paste and immediately switch off flame.
4. Mix thoroughly and store in a cup.
Yesterday we enjoyed Pachai Poondu Takkaali Chutney with Raagi Muddae. It was a deadly combination!
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