Garlic has long been considered a herbal “wonder drug”, with a reputation in folklore for preventing everything from the common cold and flu to the Plague!
My Father-In-Law believes that eating this dish keeps his body warm especially after his oil massage 🙂 Enjoy the taste and aroma of this dish.
This is my entry to the event JFI – Virundhu:Garlic for the month of April, 2008.
Ingredients for 2 members:
Garlic peeled – 1 cup
Black peppercorns – 1 tsp
Coriander seeds – 1 ¼ tsp
Cumin seeds – 1 tsp
Channa dal – 1tsp
Toor dal – 1 tsp
Urad dal – ¼ tsp
Red chillies – 1 or 2 as per your taste
Mustard seeds – ¼ tsp
Gingely oil – 1 ½ tbs
Tamarind, lemon-sized, soaked in ¼ cup of water for 5 minutes, juice extracted
Salt to taste
- Heat the 1 tsp of oil in a pan and fry all the above ingredients except the mustard seeds, garlic and tamarind. Allow the mixture to cool.
- Grind the tamarind juice and the fried ingredients together. Grind them till it becomes a paste. Keep this aside.
- Heat 1 tbs of oil in a kadai and sauté the mustard seeds and garlic until the garlic color changes to slightly brown.
- Add 1 or 2 cups of water to the above mixture and heat till the garlic is half cooked.
- Add the ground paste and salt to the above mixture. Remove from heat when the garlic is well cooked.
- Garnish with coriander leaves.
This dish will be thick in consistency and can be stored in refrigerator for 3 to 5 days.