Roast the ingredients mentioned under ‘roast grind’ in a tsp of oil and grind them to smooth paste.
Heat sesame oil in a kadai.
Add mustard, methi seeds, curry leaves, dried red chili one by one.
Let them splutter.
Now add sliced onion, garlic pods to the kadai and keep sauteing for about two minutes. (Adding an extra sliced onion is to give extra crunch to the kuzhambu, if you would like to just add garlic alone it is fine, you can skip adding onions :-))
Once the raw smell of garlic,onion starts to reduce add the tamarind pulp to kadai.
Add turmeric, salt, hing and let the whole mixture boil for about 10-12 minutes.
Once the gravy starts thickening remove from stove and serve it along with rice.
The gravy will stay good for until 2 days. You can use it as a sidedish to dosa or idli too.
Poondu Kuzhambu/Garlic Curry was last modified: April 1st, 2020 by