Ingredients:
Garlic - 40 to 50 cloves ( remove the skin )
Red chilly - 10 to 15
Tamarind - small lemon size
Turmeric powder - 1 tsp
Jaggery/brown sugar - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida - 1/2 tsp
Salt
Gingelly oil - 1/4 cup
Method:
Fry the mustard seeds and fenugreek seeds in a pan without oil,till it starts popping. Let it cool and grind as a powder. In a mixer grinder add chilies,tamarind,10 garlic cloves,turmeric powder,jaggery and salt. Grind as a paste. In a pan add oil and garlic fry well. Then add a tamarind paste. Let it mix with garlic. Add asafoetida and mustard seeds powder,mix well. Once oil start coming from pickle stop cooking. Serve with any kind of rice.
Garlic - 40 to 50 cloves ( remove the skin )
Red chilly - 10 to 15
Tamarind - small lemon size
Turmeric powder - 1 tsp
Jaggery/brown sugar - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida - 1/2 tsp
Salt
Gingelly oil - 1/4 cup
Method:
Fry the mustard seeds and fenugreek seeds in a pan without oil,till it starts popping. Let it cool and grind as a powder. In a mixer grinder add chilies,tamarind,10 garlic cloves,turmeric powder,jaggery and salt. Grind as a paste. In a pan add oil and garlic fry well. Then add a tamarind paste. Let it mix with garlic. Add asafoetida and mustard seeds powder,mix well. Once oil start coming from pickle stop cooking. Serve with any kind of rice.
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