This can be an accompaniment even to rice dishes and to any other dish where one requires a hotter spicy taste.
Gingelly seeds - Ellu 2 cups - White or cleaned only
Dry chillies 100 Gms
Garlic 4 clove
Curry leaves 10
Tamarind ½ teaspoons
Salt to taste
Dry roast separately the Gingelly seeds Chillies, garlic cloves and curry leaves.
Grind the dry chillies, garlic, curry leaves, tamarind and salt in a grinder to a fairly smooth mixture.
Place this mixture in a bowl and add the roasted gingelly seeds and thoroughly mix them.
Note: If you like more garlic flavour then add more garlic to your taste.