Ingredients
Pepper (Milagu) - 50 gm
Tamarind - about a size of a lemon
Garlic cloves - 50 gm
Tour Dal - 30 gm
Sesame Oil (Gingly Oil) - 5 tbsp
Grated coconut - Little (If added preparation will lost only for a week)
Curry leaves - little
Mustard seeds - for seasoning
Salt - as needed
Water - as needed
Method
Tamarind - about a size of a lemon
Garlic cloves - 50 gm
Tour Dal - 30 gm
Sesame Oil (Gingly Oil) - 5 tbsp
Grated coconut - Little (If added preparation will lost only for a week)
Curry leaves - little
Mustard seeds - for seasoning
Salt - as needed
Water - as needed
Method
Place the fry pan and fry the following items - Pepper (milagu), curry leaves, tour dal, half of the garlic taken with coconut - till they turn to reddish.
Let them cool and then grind them in mixi and keep it separate.
Now in the fry pan pour the sesame oil do seasoning with mustard seeds. Now put the remaining peeled garlic cloves, once they are cooked, pour the prepared mixture earlier and add salt as needed. The preparation need to be thick, so if needed add little water with the mixture.
Keep stirring the mix often till it reach the boiling stage. Let it boil for 5-7 minutes.
Now your curry is ready to be served hot.
Let them cool and then grind them in mixi and keep it separate.
Now in the fry pan pour the sesame oil do seasoning with mustard seeds. Now put the remaining peeled garlic cloves, once they are cooked, pour the prepared mixture earlier and add salt as needed. The preparation need to be thick, so if needed add little water with the mixture.
Keep stirring the mix often till it reach the boiling stage. Let it boil for 5-7 minutes.
Now your curry is ready to be served hot.