Wednesday, September 07, 2011

Roasted Garlic and Pepper Pachadi

I love garlic a lot and add it in almost all my recipes. I thought of roasting red pepper and green pepper and make pahadi with garlic, so I thought why not make everything roasted...even the garlic. But I did not roast it on the stove but in the pan. This pachadi was awesome with steamed rice, and even for roti, idli or dosa. It had the right spice in it and the garlic spread it's wonderful flavor and bit sweet as it was roasted and all the above the mild char flavor was giving the simple pachadi a nice touch.

Medicinal Use and Health Benefits of GARLIC:

Garlic has antibacterial, antiviral, and antifungal activity. Garlic is also claimed to help prevent heart diseases (including high cholesterol, atherosclerosis, and high blood pressure) and cancer. 

I hope everyone would take a moment to read the benefits of garlic.....thanks!

Now lets go back to the recipe.... 

1 whole Garlic (around 20 pods)
1 Red Bell Pepper
1-2 Green Chilies
1 tsp Cumin seeds
1 tbsp Chana dal
1 tbsp Urad dal
1 tsp Toor dal
3 tbsp Peanuts
1 1/2 tsp Tamarind paste
Salt to taste
1 tsp Mustard seeds
1-2 Dry Red Chilies
1/4 tsp Asafoetida
1 sprig Curry Leaves
1 tsp Oil


1. Apply bit oil on top of the red bell pepper and green chili, place it direct over the stove and roast it until it gets charred evenly on all the sides, keep turning so that it does not burn on one side.

2. Meanwhile in a pan dry roast urad, chana, toor dal, peanuts and cumin until they turn golden brown. and off the flame and allow them to cool.
3. After the pepper is charred keep it in a bowl and cover the bowl with cling wrap and keep it for about 5-10 mins. This will allow the steam to loosen the skin of the pepper which makes it easy to remove the charred skin.

4. In the same pan in which you roasted the dal, roast the garlic for about 5-6 mins or until it turns golden brown .
5. After 10 mins remove the charred skin of the bell pepper, cut it into half and remove the seeds and the stem and chop it into cubes.
6. In a blender coarse ground the roasted dal, peanuts and cumin, add the garlic, tamarind paste, red pepper, green chili and salt and grind it into a smooth paste, water is not needed.

7. In the same pan add oil, when it's hot add asafoetida, curry leaves and dry red chilies..then add mustard seeds and when they start to sputter, off the flame and add the ground pachadi and mix well and transfer it to a serving bowl and enjoy this awesome spicy, flavorful and colorful pachadi with steamed rice, roti, idli or dosa.

Sending this to Vardhini's and PJ's Event: "Herbs and Flowers - Garlic"

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