I like my Mom's cooking for the reason that she cooks with much ease and she doesn't complicate cooking except for the desserts and snacks that are prepared quite rare and during festivals. Though she cooks with much ease, I find little twists in her regular recipes and she delights me with new recipes made out of leftovers.
My Mom makes this Chutney when she runs out of Tomatoes or Coconut. I prepare this not quite often here as it takes more time to remove the skin of Garlic cloves. But this is one of our favorites for both of us and we completely love its taste and flavor. It is the best accompaniment to Idli and Dosa next to Coconut chutney and Sambar.
The method is as simple as any other chutney. But since this is a Garlic chutney, other ingredients are added quite less. My toddler son likes both Tomato chutney and this one. He is so much choosy that if either of these is not made, he simply likes to have plain Dosa or Idli without any side dish.
Garlic (Poondu) 4 whole
Dried Red Chillies 2-3 (depends on hotness of chillies and one's taste)
Sambar Onions / Small Onions / Pearl Onions 2-3
Urad Dhal 1 tblsp heaped
Tomatoes Medium 2
Mustard seeds 1/4 tsp
Urad Dhal 1/8 tsp
Curry Leaves few
Chop Pearl Onions. Remove the outer skin of Garlic. Chop Tomatoes.
In a Pan, heat oil. Add Urad Dhal and Garlic. When Garlic gets slightly roasted, add the chopped tomatoes and salt. Cook till the tomatoes are cooked and its skin separates. When cooled grind it in a mixer with enough water.
In the same Pan, add little oil. When hot, add Mustard seeds. When they start popping up, add Urad Dhal and Curry leaves. Pour this tempering over the chutney.
Serve with Dosa or Idli.
Linking this recipe to Cook like Mom happening at Foodelicious, Celebrate - Love for Mum happening at Tangy Minds intially started at Jagruti's cooking and WTML - Walking through Memory lane happening at Nivethanams and initially started at Gayathri's cook spot.