Garlic Balls

18 Jul

Vellulli paaya vundalu


Garlic pods 10-15
Tamarind 2 inch sized ball
Urad dal 1/2 cup
Dry whole red chillies 5-8
Salt to taste
Oil 3 tbsps

Method of preparation:

Soak tamarind in a tsp or two of oil and keep aside.

Heat a drop of oil in pan, add urad dal.
Roast the urad dal until it turns light brown.
Remove from heat and add a tsp of oil and dry red chillies in same pan.
Roast red chillies until you can smell them.

Grind urad dal, red chillies and salt into somewhat fine powder.

In the same pan, add 2 tbsps oil and garlic pods.
Saute them for few minutes or until they turn light brown.

Using mortar and pestle, first mash the tamarind until soft.
Then add red chilli urad dal powder.
Mix them together thoroughly with the pestle.

Finally add garlic pods and mash the whole thing together.
Make small balls and serve with rice and ghee.

Notes: These garlic balls stay for weeks if stored tight.

16 Responses to “Garlic Balls”

  1. cc.johnson:mumbai July 18, 2007 at 8:44 am #

    just asking……….y do u omit sundays…..some rest??

  2. cc.johnson:mumbai July 18, 2007 at 8:48 am #

    where has the sweet potato/mango recipe gone,or was i dreaming…

  3. anusharaji July 18, 2007 at 9:03 am #

    sunday… happened the first weekend. i didnt have any shots to post that day. n i purposely cont.

    here u go

  4. Dee July 18, 2007 at 9:13 am #

    Wow! This is new to me. I havent heard of this. My mother uses these ingredients in kharapodi. But never like this

  5. Asha July 18, 2007 at 9:18 am #

    These balls are so yummy Anusha!:))
    WOW!!! That’s all I can say.Good job.

  6. Tee July 18, 2007 at 9:29 am #

    This is something new for me…looks really good!

  7. Lata July 18, 2007 at 10:22 am #


    My mom used to make this often. I love that with Ghee. I used to pack some with my lunch box too..

  8. sra July 18, 2007 at 10:26 am #

    Raji, I have a few questions: when you say 2-inch sized balls, how exactly do you mean? Walnut sized? Or bigger?
    Should we separate the pods into cloves, peel them and then proceed? Or just mash all of them?
    Will just 5-8 chillies be enough for that much garlic – that would be about a quarter kilo, right? Thank you.

  9. anusharaji July 18, 2007 at 11:47 am #

    @dee thats right. kharapodi has less garlic and more curry leaves. try this once.
    @asha thx wow is good enough
    @tee thx
    @lata heaven with ghee 🙂
    @sra firstly, u read the whole recipe… 😎
    i never really do follow ingredients to great extent when i see a recipe sra. at the end all depends on what you have.
    If ur tamarind is too sour. use little. if its too old then u can use good amount. what i meant is walnut sized. sphere with 2 inch diameter
    n my grandma leaves the peel on. I peel some and leave some. It really doesnt matter as long as you dont choke at the end
    coming to chillies. i use big whole guys with lots of seeds. so the number. You sure adjust the chilli according to tamarind.
    finally it tastes juicy garlic with little tamarind and spicy kick in middle.

  10. RP July 18, 2007 at 12:30 pm #

    They look so good, and worth giving a try. I was looking for recipes that use mortar and pestle! Loved this recipe. 🙂

  11. Suganya July 18, 2007 at 12:32 pm #

    If I want to keep somebody away, I will gladly pop them in my mouth.. hehe.. Seriously, it looks delicious.

  12. Mythili July 18, 2007 at 3:58 pm #

    That photo is just too good. And this way of cooking garlic is new to me too…

  13. Coffee July 18, 2007 at 5:09 pm #

    Are you sure you can eat this?? It sounds too garlicky to me! 😯

  14. Srivalli July 18, 2007 at 10:18 pm #

    great looking balls…..


  15. Nirmala July 19, 2007 at 1:55 am #

    Nice yummy balls. I can eat them as it is. Not wih rice. Can go well with idlis i think.


  1. The Spice Cafe » Blog Archive » Preserve it! - August 1, 2007

    […] Raji’s Garlic Balls […]

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