Garlic Red Chilly Dry Chutney - Bollulli Kempu Nungel Chutney

Ingredients required for Garlic Red Chilly Dry Chutney - Bollulli Kempu Chutney

1.        Garlic Pods / Bollulli  -  12 to 13 in number of small size

2.       Tamarind / Puli  -  Small Ball size soaked in water

3.      Rock Salt / Kal Uppu  - as per taste

4.      Coconut Gratings / Tharayidha Poo  -  1 Cup

5.      Red Chilly whole  / Nungel Munchi -  10 Both small and big variety

6.       Coconut oil / tharaidha enne  – to fry garlic

Procedure for preparation of Garlic Red Chilly Dry Chutney - Bollulli Kempu Chutney

v      Peal the garlic

v      Fry the garlic in coconut oil until it turns brown. When it turns brown switch off the flame and allow the garlic to cool down

v      Grind together coconut gratings, fried garlic, rock salt, red chilli, tamarind  without adding any amount of water

v      Dry pulse using mixer with occasional stirring

v       Do not grind too fine

v      Garlic dry chutney – bollulli kempu chutney is ready to eat

Garlic chutney is to be eaten with rice or any dosa or other breakfast items