Ingredients

The following ingredients have 4 Servings
  • 15 garlic cloves (peeled and finely chopped)
  • 2 tsp oil
  • 1/2 mustard seeds
  • 1 sprig curry leaves
  • 1/2 tsp turmeric powder
  • 2 tbsp tamarind paste
  • 3 whole dry red chili
  • 2 tsp cumin seeds
  • 1 tsp black pepper corns
  • 1 tsp methi seeds
  • 1 tsp salt (or to taste)

Instruction

  • Take a pan and lightly roast the 2 whole dry red chili, cumin seeds, black pepper corns and methi seeds till a nice aroma emanates from it. Allow it to cool and grind to a powder in a dry mixer or coffee grinder.
  • Heat oil and fry the garlic till lightly brown. Remove the garlic from the pan and set aside.
  • In the same oil, add the mustard seeds till they splutter.
  • Add the remaining whole red chili and curry leaves.
  • Mix water to tamarind paste and turmeric and mix till well dissolved.
  • Add this to the tempering and add 4 cups of water. Bring it to a boil
  • Now add the ground powder and fried garlic. Simmer till foam starts forming on top and switch off the flame.
  • Serve hot with some rice and papad.