Garlic chutney or vellulli karam pachadi is a traditional Indian recipe. Women after delivery were given this chutney as an antibiotic.
Ingredients
1 cup of peeled garlic
2 tbsp of coriander seeds
1 lime size deseeded tamarind
10 red chilies
salt for your taste
3 tsp of oil (1 tsp to fry red chili & 2 tsp to fry garlic)
For Tempering
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing
few curry leaves
1/4 tsp turmeric powder
1 cup of peeled garlic
2 tbsp of coriander seeds
1 lime size deseeded tamarind
10 red chilies
salt for your taste
3 tsp of oil (1 tsp to fry red chili & 2 tsp to fry garlic)
For Tempering
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing
few curry leaves
1/4 tsp turmeric powder
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Preparation
Peel the garlic. (How to peel the garlic fast and easy way)
Remove the seeds from tamarind and wet it with some water to become soft.
Roast the red chili and coriander seeds in 1 tsp oil until they release nice aroma and turn slightly golden. You may dry roast them if you want. Keep them aside.
In the same pan, roast the peeled garlic with 2 tsp oil until they turn slightly golden. Let them cool down.
Peel the garlic. (How to peel the garlic fast and easy way)
Remove the seeds from tamarind and wet it with some water to become soft.
Roast the red chili and coriander seeds in 1 tsp oil until they release nice aroma and turn slightly golden. You may dry roast them if you want. Keep them aside.
In the same pan, roast the peeled garlic with 2 tsp oil until they turn slightly golden. Let them cool down.
Procedure
Take coriander seeds and red chili into your blender jar or mixer/grinder and grind them into a fine powder. It may not be very fine and it is ok to be little coarse. Then add garlic and tamarind also and grind them again with some salt. Keep this aside and prepare tempering.powder.
Place a small tempering pan on medium heat with 2 tbsp oil. When the oil is hot, add mustard seeds, cumin seeds. Keep stirring. When the mustard seeds are spluttering add hing/asafoetida and curry leaves. Turn off the stove. Then add turmeric powder. Then add the crushed garlic chutney and mix it well. If will be good for about 10 days in the refrigerator. Enjoy!!
Take coriander seeds and red chili into your blender jar or mixer/grinder and grind them into a fine powder. It may not be very fine and it is ok to be little coarse. Then add garlic and tamarind also and grind them again with some salt. Keep this aside and prepare tempering.powder.
Place a small tempering pan on medium heat with 2 tbsp oil. When the oil is hot, add mustard seeds, cumin seeds. Keep stirring. When the mustard seeds are spluttering add hing/asafoetida and curry leaves. Turn off the stove. Then add turmeric powder. Then add the crushed garlic chutney and mix it well. If will be good for about 10 days in the refrigerator. Enjoy!!
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