Ariso Recipes
Tangy Garlic and Black Pepper Curry
Last update date: February 24, 2012
Tangy Garlic and Black Pepper Curry: A zesty blend of garlic, black pepper, and aromatic spices simmered to perfection, creating a flavorful, tangy curry that's sure to tantalize your taste buds.
30 minutes.
Tamil Nadu
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Ingredients
4
- Garlic, big cloves (Allium sativum)
0.5 cup
- Turmeric Powder (Haldi)
0.5 teaspoon
- Jaggery, cane (Saccharum officinarum)
2.0 teaspoon
- Mustard seeds (Brassica juncea)
1.0 teaspoon
- Tamarind, pulp (Tamarindus indicus)
30.0 g
- Fenugreek seeds (Trigonella foenum graecum)
0.5 teaspoon
- Curry leaves (Murraya koenigii)
1.0 sprig
How To Cook?
1
To begin preparing the tangy garlic and black pepper curry, soak the tamarind in warm water, extract the pulp, and set it aside.
2
In a heavy-bottomed pan, heat a tablespoon of sesame oil and roast the garlic cloves, sambar onions, ripe tomato, black pepper corns, cumin seeds, dried red chilies, and curry leaves until the raw smell of onion and garlic diminishes. keep this mixture aside to cool.
3
Once cooled, grind the roasted ingredients into a fine paste.
4
In a wide pan, heat a teaspoon of sesame oil, add mustard seeds and fenugreek seeds, and let them crackle. follow by adding curry leaves and allowing them to splutter.
5
Add the garlic cloves and saute them until they turn golden brown.
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