20 Garlic pods
Handful of curry leaves
5 Dry Red chillies
1 Tomato, sliced
Salt to taste
1 Tbsp Gingelly Oil
For Tempering :
1 1/2 Tbsp Gingelly Oil
1 Tsp Mustard seeds
Heat oil in a pan and add garlic, fry them till the color changes to light brown.
Remove and keep aside.
Repeat the same process for curry leaves followed by red chillies and tomato.
Add everything to a mixie and grind to fine paste adding little water and salt.
Heat 1 1/2 tbsp oil in a pan and add mustard seeds, once it starts spluttering add the ground garlic paste.
Cook for 2 - 3 minutes or until the oil seperates from it.
Remove from flame and serve with Idly or Dosa.
Poonam @ " Spicy Aroma "