Poondu Puli kulambu/Garlic In A Tangy Gravy

Garlic Tamarind Curry is a very common dish in most of  the South Indian families.My mom prepares this curry once in a week because of  its medicinal values.

If you are wondering how to lower cholesterol naturally, you may not be aware of how garlic benefits your cholesterol levels.Garlic has a variety of useful purposes. Its very helpful in gas trouble and other digestive problems.And also it is mostly known for the flavor it adds to a variety of foods. I love this tangy taste, hope you'll like it .Lets go to the preparation..

Ingredients

Onion - 1 large
Tomatoes - 2 medium sized
Garlic cloves / Poondu parkal - 12 to 15
Gingelly oil / Nallennai- 3 tbsp
Tamarind - small lemon sized
Corriander powder / Kotthamalli thool - 1 tbsp
Chili powder / Milagai thool - 1 tsp
Tumeric powder / Manjal thool - 1/2 tsp
Salt as needed

For Tempering

Mustard seeds / Kadugu - 1 tsp
Urad dal/ Ulunthamparuppu - 1 tsp
Fenugreek seeds / Venthayam - 1/2 tsp
Curry Leaves/ Karuveppilai - handful
Asafoetida / Hing / Perungayam - 1/4 tsp

Method

Soak tamarind in hot water for 5 mins and squeeze the juice.

Heat oil in a wok .Splutter mustard seeds,fenugreek seeds and uraddal.
Add curry leaves and asafoetida and fry for few seconds.

Add garlic pods and fry for few mins till they have a slight colour change.

Add the onions,salt and turmeric powder and fry till the onion become trannsperant.

Now throw in the tomatoes and saute till mushy .

Add the chilli  and corriander powders and mix well .

Pour the tamarind extract with two cups of water.Cover the lid and allow it to boil.

After 10 mins simmer the flame and cook till the oil seperates .Adjust the salt as per the taste.

Now its all done.Serve it with hot steamed rice.And it goes well with mild cabbage/snakeguard fry.