Garlic curry / pundu kozhambu / vellipai koora

Ingredients

for Grinding:

• Coconut : 3 table spoon (grated)
• Coriander powder : 1 table spoon
• Ginger Garlic Paste : 1 tea spoon
• Poppy seeds : half tea spoon (optional)
• Grind all the above ingredients into a smooth paste.

For Gravy:

• Mustard seeds : Half tea spoon
• Urad Dhal : Half tea spoon
• Channa Dhal : Half tea spoon
• Curry Leaves : 2 strings
• Onion : 1 No. Finely chopped
• Garlic : 12 to 15 pods
• Chilli Powder : 1 table spon
• Tamarind paste : 1 table spoon
• Turmeric powder : Qtr tea spoon
• Tomato : 1 No.
• Oil and Salt to taste
• Coriander Leaves for garnish

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Preparation

• Heat oil in a pan, add Mustard Seeds, Urad Dhal, Channa Dhal, Curry leaves and fry.
• Add garlic and fry a little now add Turmeric, Onions and fry till they are golden brown.
• Add tomato and fry till the raw smell goes away.
• Now add the ground paste, Chilli powder into this mixture with enough water and let it cook for about 10 to 12 minutes till the raw smell in the gravy goes away and Garlic is cooked.
  
• Add Salt and Tamarind paste to this mixture according to taste.
• Garnish with Coriander leaves and Serve with Rice.

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