Velluli Karam Pachadi (Spicy Garlic Chutney)

Velluli Karam Pachadi (Spicy Garlic Chutney) -

India is the ‘land of chutneys’; there are so many varieties and types varying from state to state. While the coconut based chutneys of the southern region are to die for, the mint-coriander chutney, Bombay chutney, tamarind chutney etc…are the more popular ones of the Northern regions. But this is just a broad way of looking at it because there are simply too many.

Atypical of many South Indians, I like my chutneys as spreads or dips rather than as an accompaniment for the dosas and idlis. But that’s just me! You will love this one if you are a lover of garlic, like me – the cool, sweetness of the tomatoes are no match for the fiery heat of the garlic and spices.

velluli karam pachadi (spicy garlic chutney)

Recipe courtesy – Pravallika Kooparthy


1. Garlic – 5-6 cloves
2. Ripe tomatoes – 3, chopped roughly
3. Red chillies – 4
4. Hing/asafetida – a pinch
5. Curry leaves – a handful
6. Black gram – ½ tsp
7. Mustard seeds – ½ tsp
8. Salt – to season
9. Vegetable oil – 2 tbsp.


• Grind the garlic pods, tomato and red chillies into a paste without adding any water.
• Heat oil in a pan, crackle mustard seeds and then add black gram and curry leaves.
• Add hing and add the ground paste. Season with salt and cook on low heat for 5 minutes till done.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.