Ingredients:
Garlic – 15 to 20, peeled
Tamarind Extract – 1 cup
Vendhayam (Fenugreek) – 1/2 tsp
Coriander Seeds – 2 tsp
Black Peppercorns – 1 tsp
Bengal Gram Dal – 2 tsp
Urad Dal – 2 tsp
Cumin Seeds – 1 tsp + 1 tsp
Oil – 1/4 cup
Curry Leaves – few
Ghee – 2 tsp
Mustard Seeds – 1/2 tsp
Salt as per taste
Method:
1. Heat oil in a pan over medium flame.
2. Separately fry the 1 tsp cumin seeds, fenugreek, coriander, peppercorns, bengal gram dal and urad dal.
3. Then combine and grind together to a fine paste.
4. Heat ghee in a pan over medium flame.
5. Fry the garlic, curry leaves, mustard seeds and remaining cumin seeds for a minute or two.
6. Pour the tamarind extract and ground paste.
7. Stir well.
8. Add salt and bring to a boil.
9. Remove and serve hot with rice.
Tip: If you want you can grind the garlic cloves and add to the tamarind extract at step 6.
