Poondu Urugai

Recipe by
Total Time:
15-30 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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

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