Loading...
A fiery and pungent garlic chutney from Karnataka, made with bold flavors of garlic, dried red chilies, and tangy tamarind. This traditional recipe is the perfect spicy accompaniment for dosas, idlis, and even a simple bowl of rice with ghee.
Prepare the chilies. Break the stems off the dried red chilies. For less heat, you can deseed them. Place the chilies in a bowl and pour 1/2 cup of hot water over them. Let them soak for 15-20 minutes to soften.
Sauté the garlic. While the chilies are soaking, heat 1 tablespoon (3 tsp) of sesame oil in a small pan over medium heat. Add the peeled garlic cloves and sauté for 2-3 minutes until they become fragrant and develop light golden-brown spots. This mellows their raw pungency. Remove from heat and let them cool slightly.
Grind the chutney. Transfer the soaked red chilies (along with their soaking water), sautéed garlic, tamarind paste, jaggery, and salt into a blender jar. Blend until you get a smooth, thick paste. Scrape down the sides of the jar as needed. Add a splash more water only if necessary to help the blender, but aim for a thick consistency.
Prepare the tempering (Tadka). Heat the remaining 2 teaspoons of sesame oil in the same small pan over medium-high heat.
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A fiery and pungent garlic chutney from Karnataka, made with bold flavors of garlic, dried red chilies, and tangy tamarind. This traditional recipe is the perfect spicy accompaniment for dosas, idlis, and even a simple bowl of rice with ghee.
This south_indian recipe takes 25 minutes to prepare and yields 8 servings. At 68.85 calories per serving with 1.52g of protein, it's a beginner-friendly recipe perfect for side.
Combine and serve. Pour the hot tempering over the ground chutney in the blender jar or a serving bowl. Mix everything well. Let the chutney rest for 10 minutes for the flavors to meld. Serve this fiery Bellulli Chutney with dosa, idli, paddu, or hot rice with a dollop of ghee.
Add 3-4 tablespoons of freshly grated or desiccated coconut while grinding. This will result in a milder, thicker, and slightly sweeter chutney.
Sauté one medium chopped tomato along with the garlic until it turns soft and mushy. This adds volume and a different tangy dimension to the chutney.
Add 1 tablespoon of roasted peanuts, sesame seeds, or chana dal (split chickpeas) during the grinding step for a nutty flavor and a coarser texture.
Garlic is rich in allicin, a compound known for its potent antibacterial and antiviral properties that help strengthen the immune system.
Both garlic and the capsaicin in red chilies possess strong anti-inflammatory properties, which can help reduce inflammation in the body.
Ingredients like hing (asafoetida) and curry leaves are traditionally used in Ayurveda to prevent bloating and improve overall digestive health.
Garlic has been shown to have a positive effect on heart health by helping to lower blood pressure and cholesterol levels.
One serving of Bellulli Chutney (about 2 tablespoons) contains approximately 35-45 calories, primarily from the oil and garlic. It's a low-calorie condiment.
Yes, in moderation, it is quite healthy. Garlic is known for its heart-healthy and immune-boosting properties. The chilies contain capsaicin, which can boost metabolism. It's also plant-based and uses minimal oil.
You can store Bellulli Chutney in an airtight container in the refrigerator for up to one week. The oil and salt act as natural preservatives.
To reduce the spiciness, you can add a tablespoon of thick yogurt (curd), a little more jaggery or tamarind paste, or a small amount of grated coconut and blend again. Serving it with ghee or yogurt also helps balance the heat.
It is not recommended. The entire flavor profile of this chutney is built on the pungent, fresh taste of sautéed garlic cloves. Garlic powder will not provide the same depth of flavor or texture.
This chutney is incredibly versatile. It pairs perfectly with South Indian breakfast items like idli, dosa, uttapam, and paddu (paniyaram). It's also delicious mixed with hot rice and ghee, or as a side for chapatis and rotis.