Karuveppilai-poondu-milagai-podi - wet

#KaruveppilaiPoonduMilagaiPodiWet  #CurryLeafGarlicSauce : We have already seen a recipe to prepare spicy poondu milagai podi wet. Even a slight variation in the method of preparation will give a chutney/sauce a different taste.
In this recipe the red chilly has been soaked in hot water for 20 minutes. Then ground into a sauce along with red chilly powder, garlic and curry leaves.
The taste will be very sharp and spicy when eaten fresh and mellows down little bit after a day or two.
Now over to the method of preparation.

Ingredients :
4 - 6	Red Chilly
1 Tsp	Red Chilly powder
8 - 10 cloves;	Garlic
hand full	Curry leaves
3/4 Tsp	Salt [ adjust ]

Method :
Soak red chilly in hot water for 20 minutes.
After 20 minutes take all ingredients along with soaked red chilly in a blender jar.
Run without water for a minute.
Then grind into a smooth paste adding two table spoon of water.
If necessary add some more water to grind into a smooth paste.
Transfer into a serving bowl.
It can be stored in fridge for a week.

This spicy poondu milagai podi wet goes very well with appam, 

neer dosai, dosai and kanji dosai.

It also tastes good with Idli.
Serve one tsp of karuveppilai poondu milagai podi on a plate. Make a small pit at the center. Pour a tsp full of gingelly oil [ sesame/till oil ] and have it with idly, dosai, ......
It can also added while preparing dry curry to get the flavor of garlic and also to make it spicy.


Note : Increase or decrease the number of red chilly according to your taste and its spiciness.






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