|Garlic||125 Clove (625 gm), peeled|
|Powdered jaggery||1 Teaspoon|
|Mustard seeds||1 Teaspoon|
|Urad dal||2 Teaspoon|
|Fenugreek seeds||1⁄2 Teaspoon|
1. Heat 1 teaspoon of oil, add the mustard and when done, add the urad dal, asafoetida, fenugreek and red chillies. Fry to a dark brown colour. Remove, cool and powder roughly.
2. Heat the rest of the oil, add the garlic cloves and fry on low heat, stirring all the while until they have turned soft. Remove and cool.
3. Lightly fry the tamarind and salt, remove from kadai, and cool.
4. Mix together the jaggery, tamarind, salt and garlic cloves, and run in a mixer until done. Add the powdered masalas, and run once again until all of it is well blended. Remove and bottle.