Poondu Thuvaiyal or Chutney (Side dish with garlic)

In many parts of Tamilnadu this side dish is very popular and which is not so in chettinad.My neighbors used to tell that they have to make few idly’s more if they have poondu chutney. I always had a feel that the chutney will have excess garlic flavor which will make us embarrassing while we go out due to its odd smell. So I never bothered to try it. But one of my neighbors insisted me to try this at least once. She is very dedicated in cooking that she hand grinds it each time. I told her that I can’t do so. She asked me to grind it at least in the mixi and taste. My next doubt was how much garlic I can peel to have a good amount of chutney. Garlic costs Rs 250 a kg now. Though that is not a matter to be bothered for we people, we always use less of a thing when it is off season.
I should really agree that it was delicious and mouth watering . My younger one loved it and asked me why I never used to do that chutney. I told this recipe to my elder daughter in US and she too loved it. She gets peeled big garlic there and finds it very easy to do this chutney when in a hurry. Bachelors there can buy and store the peeled garlic in the fridge and can use the chutney as a side dish for frozen chapatti as well. Little chutney will be enough for 3 or 4 idly’s. The qty of chutney will be less as the ingredients are less.
Ingredients
Whole garlic -2 or 3
Tomato -2 (medium size)
Red chili -3 or 4 (according to taste)
For seasoning
Oil (gingerly if available) – 1 table spoon
Mustard -1 teaspoon
Broken urudh dhal -1 teaspoon
Curry leaf –little
Procedure
The procedure is very simple. Note that no onions are used. Cut the tomatoes into small pieces. Keep the kadai in the stove. In little oil sauté the chilies first and remove it from the oil. Then sauté the garlic and tomatoes nicely till the garlic gets almost cooked. Finally add the salt needed and allow the mix to cool. Once it cools grind it nicely in the small jar. Even after grinding if there are small pieces of garlic inside don’t bother. It will be tasty as a whole. After removing it from the mixi season the chutney and pour it on top of the chutny and mix well till the oil gets mixed nicely into the whole chutney.