Categories: sambar/curry/Huli

Ingredients

• 3 pods Garlic
• 11/2 tsp Black Pepper
• 1/2 cup of Small Onions, peeled
• 1/4 tsp Dhania/Coriander Powder
• 1 Lemon sized Tamarind
• 1 tbsp Jaggery
• For Seasoning:
• 1 tsp Mustard Seeds
• 1/4 tsp Hing/Asafoetida
• Few Curry Leaves
• 2 Dry Red Chillies
• 1 tbsp Oil
• Pound Coarsely:
• 3 Tomatoes
• 1 big Onion or 10 small peeled Onions

Directions

1. Peel the garlic and crush them in mortar.

2. Soak tamarind in water and extract 2 cups of puree.

3. Fry pepper in ghee and crush coarsely.

4. In a pan, heat oil and add seasoning ingredients, garlic, small onions and crushed pepper.

5. Fry the above for few minutes and then add dhania powder, pound mixture and fry for few minutes.

6. To this add tamarind extract, salt, jaggery and boil till oil floats.

7. Serve hot with rice or idlis.

8. Variations:

9. Add sliced brinjal/egg plant or okra/ladies finger instead of garlic

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