Poondu Kuzhambu

Method

1. 1

   Peel and prepare garlic: Peel 20-25 garlic cloves. Lightly crush each clove but keep them whole — poondu (garlic) is the star.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.

3. 3

   Fry garlic: Heat 3 tbsp sesame oil. Add the whole peeled garlic cloves and fry on medium-low heat 10 minutes until golden all over.

4. 4

   Make tempering: Push garlic to the side. Add 1 tsp mustard seeds — when they pop add half tsp fenugreek seeds and 1 sprig curry leaves.

5. 5

   Add spice powders: Add 2 tsp red chilli powder, 1.5 tsp coriander powder, 1 tsp cumin powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

7. 7

   Simmer: Cook on medium heat 12-15 minutes until the kuzhambu is thick and dark.

8. 8

   Check garlic: The cloves should be very soft and have absorbed the tamarind flavour completely.

9. 9

   Add final oil: Drizzle 1 tsp raw sesame oil for aroma.

10. 10

    Serve: Adjust salt. Poondu kuzhambu is a powerful immune-boosting garlic curry. Serve with steamed rice and a dry side dish.