▶ Tap a timecode to jump to roughly that moment in the video.
1
Heat oil in a pan, add garlic, and stir-fry over medium heat, stirring continuously until golden brown — be careful not to burn it or the dish will taste bitter.
2
Add coriander seeds, cumin seeds, and fenugreek seeds, and fry together with the garlic until fragrant.
3
Remove the roasted garlic and spices along with the oil, let them cool completely, then blend in a mixer to a smooth paste and set aside.
4
Using the remaining oil, prepare the tempering by adding mustard seeds, asafoetida, and curry leaves, letting them splutter well.
5
Add the prepared garlic paste, cover and cook on medium flame, stirring until the raw garlic smell disappears and it becomes fragrant.
6
Add turmeric powder, red chili powder, and salt, mix well with the paste, and cook until fragrant.
7
Pour in the tamarind water, mix everything well, and cook on low heat until the mixture thickens and the oil starts to separate.
8
The tangy, spicy, and flavorful garlic thokku is ready to be served with rice, roti, dosa, idli, or any simple meal.
PrimedTableBETA
