വെള്ളുതുളി മുളക് കറി /GARLIC RED CHILLI CURRY Episode :862

Ingredients:
Garlic – 3 large bulbs
Onion – Half of a big one
Ginger – 1 big piece
Green chilly – 2

Mustard seeds – 1/2 tbsp
Curry leaves
Fenugreek seeds – 1 pinch
Turmeric powder – 1/2 tbsp
Red chilly powder – 1 tbsp
Gambooge / Kudampuli – 3 big pieces
Asafoetida – To taste (Optional)
Coconut oil
Water
Salt

Steps:

Chop onion and ginger finely. Slit open green chillies. Soak kudampuli in water.

Heat oil in a pan. Add mustard seeds and let it splutter.
Add onion, ginger and green chilly.
Add curry leaves and fenugreek seeds and mix well.
Once the onion starts browning, reduce the flame and add turmeric powder and red chilly powder.
Once the raw smell of masala powders is gone, add garlic.
Add kudampuli along with the soaked water.
Increase the flame and add water and season with salt.
Cover and bring it to boil.
When it comes to boil, stir and add asafoetida.
Let it cook covered till the gravy slightly thickens.
Cook for another 10 minutes in medium flame.
Switch off and let the curry sit for another 10 minutes covered.

Enjoy with rice.

You can store this at room temperature for 3-4 days. This is a great side dish for rice and can be carried for long train journeys.