Name: Poondu Milagai Thogayal
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 0 cloves Garlic (peeled); 20 pieces Dried Red Chilies (adjust based on spice level); 1 cup Tamarind (deseeded); 3 tablespoons Oil (preferably sesame oil); 2 teaspoons Salt (adjust to taste); 1 teaspoon Mustard Seeds (for tempering (optional)); 1 pinch Asafoetida (Hing) (for tempering (optional))

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How to Prepare

Heat 2 tablespoons of sesame oil in a kadai or pan over medium heat.
Add 20 dried red chilies and roast until they become crisp. Remove and set aside.
In the same pan, add 1 cup of peeled garlic cloves and roast until they turn golden brown. Remove and set aside.
Add 1 cup of tamarind (deseeded) to the pan and roast for 1-2 minutes. Remove and set aside.
Allow all roasted ingredients to cool completely.
In a mixer grinder, add the roasted red chilies, garlic, tamarind, and 2 teaspoons of salt. Grind to a coarse paste without adding water.
Transfer the thogayal to a bowl. Optionally, temper with 1 teaspoon of mustard seeds and a pinch of asafoetida in 1 tablespoon of sesame oil and mix into the thogayal.
Serve with hot rice or dosa.