garlic curry

  

garlic curry- poondu kuzhambu

METHOD
Soak tamarind in little warm water & grind it along with a tomato. Make it a puree. To this puree , add salt , 2 cups of water , red chilli powder & turmeric powder.

In a kadai , heat oil and temper :

• Gingely oil/cooking oil – 2 -3 tbsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – 1/2 tsp
• Urad dal – 1 tsp
• Green chillies – 1 no
• Red chillies – 2 nos
• Curry leaves – few
• Garlic cloves – 1/8 cup ( 20 cloves)
• Small onion – 10 nos Or 1 big onion ( cube cut)

add one by one in the same order. Then saute onions and garlic cloves till they change golden brown and emits a nice smell.

Now add the tamarind puree mixture , stir well and allow it to boil in medium flame till the gravy reduces to half & thickens.

[ Lastly before switching off the flame optional for extra taste:add the grated jaggery, add little more salt if necessary..]
Switch off the flame, transfer to a serving bowl and close it with a lid.
Serve after 30 minutes..Tastes great with plain rice and papad !