Garlic Thovial

As we were brought up by our granny who does not eat garlic, garlic takes place very rarely in our cooking. But knowing of the abundance of goodness that the garlic offers I started bringing it closer in my kitchen. My niece has taken it too very closely I would say, from the time she started eating solid food, garlic has impressed her so much and it continues to be her favorite even now. This dish is a way where we can easily add a couple of fistful of garlic in a breakfast or dinner.

Serves: 2
Preparation Time: 15 minutes
Cooking Time: 2 minutes

1. Garlic – 2 pods
2. Coconut grated – 5 tbsp
3. Dry chilies – 3-4
4. Tamarind – 2 marble sized
5. Salt to taste
6. Oil – 1 tbsp
7. Mustard seeds – 1/2 tsp
8. Urad dal – 1/2 tbsp
Step 1: Peel the garlic cloves; roast them in few drops of oil.
Step 2: Roast dry chilies with a drop of oil.
Step 3: Prepare tempering by spluttering mustard seeds in hot oil and frying urad dal in it. Keep aside.
Step 4: In a mixer jar, take grated coconut, roasted chilies & garlic, tamarind, enough salt and grind into a coarse paste with some water.

Step 5: Mix it with the prepared tempering and serve with idli, dosa or even rice.


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