Garlic Pachadi

How to Prepare

1. Peel and roughly chop 45 garlic cloves.
2. Soak 15 small tamarind pieces in 1.5 cups of warm water for 10 minutes, then extract the juice.
3. Heat 3 tablespoons of sesame oil in a frying pan over medium heat.
4. Add 1.5 teaspoons of mustard seeds and let them splutter.
5. Add 15 dried red chilies and fry until they turn crisp.
6. Add the chopped garlic and sauté until golden brown.
7. Add the tamarind juice
8. 3 teaspoons of salt, and 1.5 teaspoons of jaggery. Mix well.
9. Cook on low heat for 10-12 minutes until the mixture thickens.
10. Turn off the heat and let it cool completely.
11. Transfer the mixture to a blender and grind to a coarse paste.
12. Heat 1.5 tablespoons of sesame oil in the same pan, add 1.5 teaspoons of mustard seeds and a pinch of asafoetida.
13. Pour this tempering over the ground pachadi and mix well.
14. Serve with idli, dosa, or rice.