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.
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.