Stinking rose Celebration - Jhiva for ingredient

Little story about a monk related to Garlic and Onion: The devil tried to feed a monk with some meat food. He appears like a beautiful woman and came up with meat dish to feed the monk. The monk realizes there is meat, accepted the dish and once the lady left, threw away the food. Few days later, some plants appeared in that place which is ONION and GARLIC.
A pure vegetarian doesn't eat Garlic and Onion.

Garlic is a member of onion, leek family. It has a pungent and spicy flavor. Probably used widely in Non-Veg recipes, may be one of the main reasons why Hindu Brahmins and Jain avoid Garlic and onion in their cooking.

Apart from culinary purpose, one of the medical benefit is Garlic which help to reduce the cholesterol level.

Gilroy, CA, every year, they celebrate “Garlic food festival”. Living in SFO not far from this small town, I had a chance to visit this town last year. I was amazed to see many open trucks carrying loads of Garlic bulbs. You can see and even breathe garlic in the air. It was such a pleasant trip to those fields. Check out the Gilroy Garlic festival here. They even sell/give freely in the festival an unusual garlic food like “Garlic Ice cream” may be to please garlicky Lover!

Ok, apart from those facts and story, I add garlic pretty much in all dishes (proving that i am not totally vegetarian). We love to eat from breakfast to dinner garlicky flavor. Simple and quick tiffin is ready in a minute.

My two entries Idli Rava Khichdi accompanied with raw garlic chutney goes to Mathy who is hosting Allium sativum as the ingredient of JFI-April originated by Indira's Jihva- for ingredient.

Garlic Chutney:

Ingredients:

Coconut: 4 tbsp
Split chick peas (roasted)/dalia or Pottu kadalai: 2 tbsp
Red Chillis: 2
Garlic: 2 cloves
Salt: to taste

Grind the entire ingredient with little water. Heat the oil in a pan and add the tempering ingredients, once it starts to crack, add to the ground paste (chutney)

Tempering:

Mustard seeds: ¼ tsp
Urad dhal: 1/4 tsp
Oil: ½ tsp
Curry leaves: few


Idli Rava Khichdi

Idli rava (usually people makes idli): 1 cup (roast until u get nice aroma)
Water: 2 cups
Onion: 1 diced
Tomato: 1 diced
Garlic: 2 cloves minced
Ginger: small piece minced
Chillis green: 3 to 4 minced
Curry leaves: few
Cilantro: 1 tbsp chopped
Turmeric: pinch
Salt: per ur taste

Seasoning:
Bengal gram: 1 tsp
Mustard seeds: 1 tsp
Oil: 1 tsp

Heat the oil in pot, add the sesoning ingredients when it starts to split add onion and fry until translucent. Drop the tomatoes, green chilis and minced ginger garlic, when they turn soft add 2 cups of water, turmeric and salt. When the water starts boiling reduce the flame and add the roasted idli rava slowly while stirring continuously. Cover with lid and cook 5 to 6 minutes and switch off the stove. U can garnish with cilantro and serve hot immediately with chutney.