Garlic is considered a great medicine for digestive problems in ancient days. It is recommended to intake garlic atleast once a week to rectify the gastric problems.
Ingredients:
Garlic pods(peeled) - 1 cup
Gingily oil - 2 tsp
Mustard seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Asafoetida powder/Perunkayam - a pinch
Curry leaves - a strand
Tamarind - small size
Salt - as per requirement
Dry roast and grind the following into fine paste:
Black pepper - 1 tsp
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
channa dal – 1tsp
Toor dal - 1 tsp
Urad dal - 1/2 tsp
Red chillies – 3
Method Of Preparation :
Extract tamarind juice by adding 2 cups of water to the tamarind.
When the garlic turns light brown, add the tamarind juice and bring it to boil.
While it’s boiling, add the asafoetida powder, turmeric powder and salt. Heat it in stove for atleast 5 mins.
After few minutes add the grinded paste and mix well.
Allow the content to boil for atleast 10 minutes at low heat.
The content will start thickening.
Finally turn off the heat and add the remaining half tablespoon of gingily oil for an extra flavor.
Garnish with corriander leaves .
Usage :
This can be served well with hot rice.
Best side-dishes :
Potato rost, dondakkai(kovakkai) rost
Ingredients:
Garlic pods(peeled) - 1 cup
Gingily oil - 2 tsp
Mustard seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Asafoetida powder/Perunkayam - a pinch
Curry leaves - a strand
Tamarind - small size
Salt - as per requirement
Dry roast and grind the following into fine paste:
Black pepper - 1 tsp
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
channa dal – 1tsp
Toor dal - 1 tsp
Urad dal - 1/2 tsp
Red chillies – 3
Method Of Preparation :
Extract tamarind juice by adding 2 cups of water to the tamarind.
When the garlic turns light brown, add the tamarind juice and bring it to boil.
While it’s boiling, add the asafoetida powder, turmeric powder and salt. Heat it in stove for atleast 5 mins.
After few minutes add the grinded paste and mix well.
Allow the content to boil for atleast 10 minutes at low heat.
The content will start thickening.
Finally turn off the heat and add the remaining half tablespoon of gingily oil for an extra flavor.
Garnish with corriander leaves .
Usage :
This can be served well with hot rice.
Best side-dishes :
Potato rost, dondakkai(kovakkai) rost
