Breakfast & Brunch
Meat and Poultry
Pickles & chutneys
Pickles and chutneys
Method of Preparation:
Heat oil (100ml) in a pan; saute the garlic (250g) in oil and remove from oil.
Grind the garlic, red chilli (200g) and salt (100g) to a fine paste.
Heat oil (200ml) in another pan; add the mustard seeds (20g), allow it to splutter, and then add the Urad dhal (20g), jeera (20g), curry leaves fry them and add turmeric (2sp).
Add the grinded mixture in to the pan and fry till the raw smell goes.
Serve hot with Idli or Dosas or rice.