Ingredients

• 250 g - garlic cloves (outer husk removed)
• 120ml - til oil
• 1 tsp - haldi
• 1.5 tbsp - red chilli powder
• Juice from 4 medium limes
• 1.5 tbsp - salt
• 2 tsp - mustard powder (dry fried and powdered)
• 1/2 tsp - methi powder (dry fried and powdered)
• 1 tsp - mustard seeds
• 15 curry leaves
• 1/8 tsp - hing

How to Make Poondu Urugai

• Mix red chilli powder, haldi, mustard powder, salt and methi powder and keep aside.
• Heat til oil to smoking point, reduce flame, add mustard seeds, hing, curry leaves
• Fry till the seeds splutter, remove from fire, add garlic cloves stir well in the hot oil
• Add masala powders and lime juice, mix well, let it cool.
• Preserve it in a clean bottle, can be used after a day.