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
Ingredients:
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
Method:
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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