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Instant Punugulu with Tomato Chutney

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Step 1

Heat a pan on high flame. Add 1 tsp oil, then roast 10-12 garlic cloves for 30 seconds. Add 8-10 curry leaves and 6-7 green chillies and roast for another 30 seconds. Add 3 tomatoes, 1 tsp salt, and coriander stems. Mix well, add 1 cup water, cover, and boil for 5 minutes until tomatoes are soft and the mixture sets. Turn off the heat and let it cool.

For this step · 4 servings

  • 1 teaspoon oil, for chutney
  • 10–12 garlic cloves, for chutney
  • 8–10 curry leaves, for chutney
  • 6–7 green chillies, for chutney
  • 3 tomatoes, for chutney
  • 1 teaspoon salt, for chutney
  • coriander stems, for chutney
  • 1 cup water, for chutney