The food which is made from garlic is always healthy one. You will enjoy this food especially during winter or rainy season. Today am sharing recipe of garlic bajji which is also called as garlic chutney. This food can be served to moms post delivery and you hardly find this type of recipes. You can find this tasty food majorly in southern part of India. It goes well with hot rice and Ghee, also with chapati and dosa.
Cuisine: south Indian | Cooking: 15 minutes
Preparation: 10 minutes | serves: 4-5
Ingredients:
Coriander seeds -
1 cup
Red chillies -
5-6
Garlic - 2 whole
Tamarind - 1 lemon size
Salt - as per taste
Pepper - 10 seeds
Cumin/jeera -
¼ tbsp
Dry coconut - ½ (make
it half from one dry coconut)
Curry leaves - 1 spring
To Temper:
Oil - 5
tbsp
Mustard seeds - ¼ tbsp
Curry leaves - 1
spring
Garlic - 1
whole
Hing/asafoetida - a
pinch
Method:
- Dry roast all the ingredients (except tamarind and dry coconut) in a frying pan separately. The flame should be medium while frying. Fry each of the ingredients for 2-3 minutes at least or till the colors turn little golden brown.
- Once done with frying, keep it aside and let it completely cool to grind.
- In a jar, first, add all roasted ingredients and make a fine powder without adding water.
- Once its done, now add dry coconut, tamarind, salt and Grind by adding water to make a thick paste. (check the taste and add salt at this stage if required).
- Ground paste thickness should be like chutney consistency. do not add too much water while grinding.
- Take a pan to temper, add oil, mustard seeds, curry leaves, garlic, and a pinch of hing. Fry all and add the ready paste and mix well.
- Let it boil in a low flame for few minutes or till oil flows on top of bajji. Once its done switch of the flame.
Serve
with hot rice topped with ghee.
Notes:
- If you want it for long period, once it cool and store in the air container box and refrigerate. It can long last for 1 week.
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