Garlic …. though personally can’t stand it my husband can have anything made with this… Poondu Milagu kuzhambu, poondu rasam, poondu sambar dal, poondu podi and the list can go on and on…. This recipe was given to me by my mother-in-law and we generally store it like we store pulikachal. And my husband can eat this with almost anything… rice, roti, parantha, upma, etc.
| INGREDIENTS | |
| Dhania Seeds | 5 tsp |
| Pepper Corns | 3 tsp |
| Whole Red Chillies | 4 |
| Solid Asafetida | Very small piece |
| Asafetida Powder | A generous pinch |
| Curry Leaves | 4 – 5 sprigs |
| Garlic | 1/2 cup |
| Tamarind | 40 grams |
| Sesame Oil | 3 tbsp |
| Mustard Seeds | 1/2 tsp |
| Salt | To taste |
METHOD
- Soak tamarind in a cup of hot water. Once cooled down, extract pulp and keep aside.Heat a tsp of oil in a kadai.
- Roast asafetida, dhania seeds, pepper corns and whole red chillies till they turn light brown.
- Add in curry leaves and roast for another minute. Set aside to cool and then grind it coarsely.
- Heat a tsp of oil and stir fry garlic. This would help to remove whatever skin left on the garlic. Take it out and set aside.
- Now, heat remaining oil, crackle mustard seeds, add asafetida powder, garlic and tamarind pulp, salt and 1 cup of water. Simmer it till raw smell of tamarind is gone and the garlic is cooked.Add the ground masala powder and let it boil for another 5 minutes.
- Serve hot with rice and papad.
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