Poondu Kuzhambu / Garlic gravy

  

Ingredients

25 Cloves Garlic  

small ball of Tamarind soaked in 1½ cups warm water

10 small Onions (shallots), peeled 

1 medium Tomato, chopped

1/2  tsp Mustard seeds 

1/2 tsp Fenugreek seeds

1/4  Cup Curry leaves  

1 1/2 tsp Sambar powder

1/2  tsp Red chili powder  

1/2 tsp Turmeric powder

1/2 tsp Black pepper powder  

pinch of Asafoetida (hing)

3 tbsp til oil  

Salt to taste

 

Preparations

Soak tamarind in warm water for 10 minutes. Squeeze and extract the juice. Set aside.

Heat til oil in a wide pan. Add mustard seeds, fenugreek seeds and asafoetida. Let them splutter.

Add curry leaves, shallots and garlic. Fry on medium heat until golden brown — about 5 minutes.

Add chopped tomato. Cook until mushy, about 3 minutes.

Add sambar powder, red chili powder and turmeric. Stir on low heat 1 minute.

Pour in tamarind extract and salt. Bring to a boil, then reduce the heat.

Simmer uncovered on low heat 15 minutes until oil surfaces and curry thickens.

Add jaggery and pepper powder. Stir and simmer 2 more minutes.

Serve hot with steamed rice and a drizzle of sesame oil.

 

 

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