Molagathool (Chilly-garlic sidedish)

Eaten with: Idli, dosa

1) Peel about 6-7 cloves of garlic and smash it up (note that the skin of cloves may also be used to enhance the taste of the dish)
2) Put it in a small vessel and add to it about 2-3 tbspns of fine chilly powder and half tbspn of salt
3) Now heat up about 10 tbspns of oil (sunflower) seperately till it starts to fume
4) Now pour the oil to the chilly-garlic mixture. Please remember that YOU NEED TO KEEP STIRRING WHILE POURING so that the chilly powder gets cooked well along with the garlic. Only when this is done the actual taste of this dish would be achieved.