Pure fire.
My Mother in law sent me this powder. I tried to make the powder here, but the garlic available in US markets is too moist and mild, lack the sharp burning taste of Indian variety.
Few garlic cloves, lots of dried red chillies and salt pounded in a stone mortar into fine powder, adding just one teaspoon gives a kick to bland vegetable curries. Rice, dal and ghee mixed together with this powder, that’s home and comfort food to me.
Indira, that photo is spectacular.
Comment by Devi — June 3, 2005 @ 1:43 pm
This sounds yummy. Can you give approx. quantities of ingredients? I would love to try!
Comment by Mika — June 3, 2005 @ 2:08 pm
How long can this be stored? And do u have to store it in the fridge?
Comment by kaleidoscope — June 3, 2005 @ 2:23 pm
Devi- Thanks
Mika- Ten dry red chillies, 2 garlic cloves(plump ones) and 1 tsp salt. I should warn you though, it is scorchingly hot.If you want to reduce the heat, add 3to 4 tbsps of dry or wet coconut powder. Very tasty with Indian vegetables, enjoy.
kaleidoscope- it spoils with moisture,so don’t refrigerate. My MIL sent me this powder three months back, it is still fresh and dry.
Comment by Indira — June 3, 2005 @ 5:43 pm
This looks great!
I wish it was easy to get really good garlic here too (OZ)
But can I ask, how is this different to just putting garlic, chilli and salt into a marsala? Does it change the flavour profile by grinding it with the salt?
I love HOT stuff, bring it on
Comment by Clare Eats — June 4, 2005 @ 11:48 am
When you grind it, the juices and oils from garlic and chillies mix together and along with salt, produces a taste,(OZ bush heat type) quite different from the taste of adding the ingredients individually.
Comment by Indira — June 4, 2005 @ 4:49 pm
hI,
A very good cook blog! Maybe I can learn something from here since I donot know cooking at all:)
Comment by Archana — June 4, 2005 @ 5:50 pm
wow Indira,brilliant!never heard of this powder before.Mum in law is surely intelligent!
Comment by Sumitha — May 27, 2006 @ 12:21 pm
Hi,Dear Sir:
I can supply quality garlic powder and other garlic products made in China with attractive price.If you have interest,pls let me know.
Best hopes to you!
Best regards
Luke Lee
Hangzhou,China
Comment by Luke Lee — November 2, 2006 @ 5:59 pm
Indira
Loved this recipe for spicying up bland dishes. It’s awesome.
I have a question on the oil you use. You mentioned that you use peanut oil in every recipe. Which brand do you buy? Is it from the Indian grocery or a non-Indian grocery.
Thanks.
Comment by Lavanya — January 11, 2007 @ 8:50 am
Hi
Thank you for the excellent vegetarian recipes.
Do we have to fry the garlic and red chillies before grinding them together?
Vydehi
Comment by vydehi — August 13, 2007 @ 7:56 am
[…] The toor dal we cook, the rasam we make will for sure have this. Among all other ways of consuming this wonderful ingredient, this is our family’s favorite. Also only this way we have it raw. Almost a year back when I discovered somebody else too is a fan of this combination I am really overwhelmed. […]
Pingback by Poondu milagai podi and Oven roasted Garlicky legumes - JFI Garlic « Amma’s special… — April 1, 2008 @ 2:24 am