Spicy Chettinad Poondu Kuzhambu / Poondu Puli Kuzhambu (Garlic Curry)

Add a tsp of oil and roast the ingredients in the same order given under : To roast and grind section, and grind it with little water to form a thick paste.Soak tamarind in warm water, leave it for 10mins.Filter and extract the semi thick tamarind water.Now heat the remaining oil in a wide kadai, add mustard seeds, let it splutter. Then add red chilli, fenugreek seeds saute for 2mins.Then add garlic and shallots, saute till garlic, onion turns lightly browned. Now add chopped tomato fry well till its mixed and raw smell goes off.Now add tamarind water and mix well. Now add the ground paste and allow it to boil till raw smell leaves. Add turmeric, chilli and sambar powder. Allow it to boil for 3-5 mins now add hing and salt.Mix well and simmer it. Add the jaggery and mix well.Allow it to boil till it becomes a thick curry. It may take around 10-15mins to thicken...depends on how watery is ur kuzhambu.When oil starts seperating the perfect stage is reached, but I usually leave it for 5more mins after this stage is reached to get a semi thick curry.Switch off and serve with hot rice.

I luv garlic in any form, so this kuzhambu is obviously my fav. The spicy and tangy taste with a dash of sweetness is perfect for rice / idlies or even dosas. This keeps well for 3-4 days when refrigerated.