WITH GARLIC
As kids are around at home, though i cook something new , i couldn’t take pictures. This recipe was lying in my draft and wanted to share this with you.
INGREDIENTS
| TAMARIND EXTRACT | 2 CUPS( FROM A GOOSEBERRY SIZED LEMON) |
| RED CHILLI POWDER | 1TSP |
| CORIANDER POWDER | 1 TSP |
| GARLIC | 5 PODS |
| SMALL ONION | 7-9 NO |
| CURRY LEAVES | 2 FISTFUL |
| SESAME OIL | 2 TBLSP |
| TURMERIC POWDER | 1/4 TSP |
| ASAFOETIDA | 2 PINCHES |
| SALT | AS NEEDED |
| JAGGERY | 1/4 TSP |
| FENUGREEK SEEDS( VENDAYAM) | 1/4 TSP |
| CHANNA DAL | 1/4 TSP |
| MUSTARD SEEDS | 1/4 TSP |
- Dry roast curry leaves (3 pods)and garlic separately for few minutes.
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- In a pan, add oil and throw in the mustard seeds, vendayam, channa dal .
- Peel the skin of garlic and shallots(small onion)
- Add this to the oil and fry them till golden brown.
- Add the tamarind extract and add the turmeric powder, red chili powder and coriander powder. Add salt, asafoetida and jaggery to this.
- Grind the roasted garlic and curry leaves into a smooth paste.
- Add to this tamarind gravy and boil nicely in a medium flame, till it reaches a kuzhambhu consistency.
- Enjoy with rice smeared with sesame oil and this taste yum with any type of kootu.
I am going on a break for a week, and this space will be updated as usual as i don’t want to disappoint my readers. Will be back to routine from 2nd of April.
Keep visiting.
