Vellulli Karam Pachadi or Garlic chutney is one of the traditional Indian recipe. This vellulli karam pachadi is given to women after delivery as an antibiotic. Now let us see how to make vellulli karam pachadi.... It is very easy to make vellulli karam pachadi and it can be made within few minutes.
Ingredients :
- Peeled garlic - 1 cup
- deseeded tamarind - 1 lime sized
- coriander seeds - 2 table spoons
- red chillies - 10 to 12
- oil - 3 bsp ( 1 tbsp for frying red chilli and 2 tbsp for frying garlic )
- salt - as required
For tempering:
- Oil - 2 tbsp
- mustard seeds - 1 tbsp
- cumin seeds ( jeera ) - 1 tbsp
- Hing - a small pinch
- curry leaves - few
- turmeric powder - 1/4 tbsp
Method of preparation of vellulli karam pachadi :
- First peel the garlic. Remove the seeds from tamarind and wet it with some water so that it becomes soft
- Roast the red chillies and coriander seeds in 1 tbsp of oil unitl they release nice aroma and turn slightly golden. You can also dry roast them if you want . Keep them aside
- Now in the same pan, roast the peeled garlic with 2 tbsp of oil until they turn slightly golden in colour. Allow them to cool down
- Take coriander seeds and red chilli into your blender jar or the mixer / grinder and grind them into a fine powder. It need not be a fine powder but can also be a coarse powder.
- then add garlic and tamarind also and grind them again with some salt
- Keep this aside and prepare tempering powder
- Place a small pan on medium heat with 2 tbsp of oil. When the oil is hot, add mustard seeds, cumin seeds and keep stirring. When the mustard seeds are spluttering add hing / asafoetida and curry leaves. Now turn off the stove
- Now add turmeric powder. Then add the crushed garlic chutney and mix well.
This pachadi can be stored for about 10 days in the refrigerator.. Enjoy with hot steaming rice and some ghee or with a roti or as a side dish with lentils.
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If you want to know about more Indian recipes, you can visit my other blog on Indian Recipes.
