Sep 20, 2011


Garlic/Poond/Lasoon - 6-7 pods
Dry black pepper cons/Mellagu/Kali Mirch - 10

Jeera/Jeeragam/Jeera - 10gms
Fenugreek/Vendhayam/Methi seeds - 3-4
Coriander seeds/Kothamalli veddhai/Sukha dhania - 10gms
Channa Dal/Kadala parupu - 10gms
Raw rice/Pacha arici/Chawal - 5gms
Asafatida/Perungayam/Hing - 1tps
Curry leaves/Karuvapillai/Karri paththa - 4 arc
Til oil/Nallaennai/Sesame oil - 5tbs
Tamrind/Puli/Imli - 20gms
Water - 3cups
Ghee - 1tbs

1. De-skin the garlic pods and keep aside.
2. Soak the tamrind in 1 cup of water for half hour sqeeze the juice and strain the unwanted parts.
3. In a dry pan roast channa dal,methi,jeera,pepper,coriander seeds,rice, asafatida till they turn bit dark brown.

4. Once they cool grind the mixture into fine powder and mix well in on cup of water and keep aside.

5.In the same pan add till oil. When it gets heated up add mustard seeds, curry leaves and asafatida
6. Splutter them well. To it add the garlic pods. Fry them till they turn bit light brown.

7. To it add the drained tamrind water and bring it to boil.

8. Allow it to boil till the mettalic smell fades away.
9. Add salt and pour the ground mixture which was mixed in water.
10. Boil it and keep stirring till the oil leaves the curry.
11. At end add bit of ghee for aroma.

Mix it with hot til oil rice and eat. Its a very good remedy for those having cold and cough.
You can cool it down and store it in a air tight container for 2 weeks(Till a dry spoon is used :))


  1. Interesting recipe. Will try and update you about the outcome :)

  2. Sure Saranya!! Awaiting your comments :)

  3. Hey Arch, I tried out the recipe, it came out well & its tastes gud. Keep continuing your gud work!!

  4. Thanks Preeths for feedback :) Comments are certainely motivating!!