Garlic Gravy

I had bought a lot of garlic to prepare fresh ginger garlic paste and ended up using only 1/4th.Wanted to make use them fast as one or two started to sprout..and thought of this dish..

My dad never showed interest in these kind of dishes..he had a aversion towards dishes with tamarind...So my Mom will go for it only when he is out of town..We will have a totally different menu...One day we will have this and the next day shift to "Kanji and Paruppu Thogaiyal".Good old days...hmm I'm relieved that atleast my Shweets likes it because I'm a big fan of this dish..

Garlic is said to help to manage your cholesterol levels...Also it heals common cold...talking about its medicinal values I get reminded of the comedy in the tamil movie "Mozhi"...One of my favorites..Hero would say his grandfather took one raw garlic everyday and lived a healthy life..But died when he was 65..When the other questions why..He would say "Certain things even garlic cannot help"....So Garlic makes a wonderful health supplement but the garlic cure is no substitute for following good health basics ... :-)

Garlic Gravy (Poondu Kuzhambu) is a typical South Indian gravy made out of garlic,onion and tamarind as its main ingredients..


Ingredients
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Garlic - 25 pods
Pearl Onion - 15 nos
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 1/2 tsp
Tamarind Paste - 1/2 tsp
Cumin seeds - 1/2 tsp
Pepper Corns - 6 - 8 nos
Curry Leaves
Asafoetida - 1 pinch
Mustard - 1/2 tsp
Salt - for taste
Gingely Oil - 3 tsps

Method
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In a vessel, add the tamarind paste, chilly powder, coriander powder, turmeric powder, salt, curry leaves and keep aside.

Heat 1/2 tsp oil and add cumin seeds and pepper corns.

Add 3/4 of the garlic,onion and saute well.

Once the contents are cooled grind it to a coarse paste.

Heat remaining oil, add mustard and asafoetida in low flame.

Crush the remaining onions and garlic and add it to the seasoning and saute well.
Add the ground paste and saute well.

Once the raw smell is gone add the tamarind mixture and allow it to boil in closed state.

Once oil separates add fresh curry leaves and Serve Hot.