Red Chilly Garlic Chutney/Milagai-poondu Chutney

This Chutney is the perfect combination for mudakkathaan dosai.It also tastes good with wheat dosai and mor dosai.It has lot of garlic in raw form, which helps to reduce your cholesterol and has numerous other benefits.

Reposting this recipe for CMT-Chutney event hosted by Jagruti of  Joy of cooking 247.

Reposting this recipe for ‘Herbs and flowers – garlic’ event started by PJ of Seduce your taste buds and hosted by Vardhini of Zesty Palette.

Red Chilly Garlic Chutney/Milagai-poondu Chutney


1 tsp oil

5-6 red chillies

1 tbsp urad dhal

15-20 garlic flakes

5-6 curry leaf sprigs

a big marble size tamarind

salt as required

for tempering:

1 tsp mustard

1 tsp oil


  1. Heat 1 tsp oil in a kadai. Fry the red chillies till they become a nice brown in color and keep aside. Now add the curry leaves and fry till the raw smell goes away. Roast urad dhal till brown color.
  2. Grind all the fried ingredients with tamarind, garlic and salt by adding water to a smooth chutney.
  3. Tempering(optional) is done with mustard.

August 1, 2010. Tags: , . Chutney.

One Comment

  1. Mudakkathaan Dosai/Pachai Dosai « Chef Hema replied:

    […] conditions.After tasting it once, I have become a fan of this pachai dosai. My MIL makes a special ‘milagai-poondu chutney’ for this […]

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