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Poondu Urugai Recipe

Poondu Urugai is a popular Indian Pickles-Chutneys
Author :
 
On :
Monday, 24 July, 2017
Category :
Vegetarian Recipe
Course :
Pickles-Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
One-Dish Recipe
Difficulty :
Easy
Servings :
Serves 10
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 250 g - Garlic Cloves (outer husk removed)
  • 120ml - til oil
  • 1 tsp - Haldi
  • 1.5 tbsp - Red Chilli powder
  • Juice from 4 medium limes
  • 1.5 tbsp - salt
  • 2 tsp - mustard powder (dry fried and powdered)
  • 1/2 tsp - Methi powder (dry fried and powdered)
  • 1 tsp - Mustard Seeds
  • 15 Curry leaves
  • 1/8 tsp - Hing
  • How to Make Poondu Urugai:

    1. Mix red chilli powder, haldi, mustard powder, salt and methi powder and keep aside.
    2. Heat til oil to smoking point, reduce flame, add mustard seeds, hing, curry leaves
    3. Fry till the seeds splutter, remove from fire, add garlic cloves stir well in the hot oil
    4. Add masala powders and lime juice, mix well, let it cool.
    5. Preserve it in a clean bottle, can be used after a day.




     

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