Poondu Kuzhambu

Ingredients

• - 250g garlic
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Peel and prepare garlic: Peel 20-25 garlic cloves. Lightly crush each clove but keep them whole — poondu (garlic) is the star.
2. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.
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. 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. 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. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
7. Simmer: Cook on medium heat 12-15 minutes until the kuzhambu is thick and dark.
8. Check garlic: The cloves should be very soft and have absorbed the tamarind flavour completely.
9. Add final oil: Drizzle 1 tsp raw sesame oil for aroma.
10. Serve: Adjust salt. Poondu kuzhambu is a powerful immune-boosting garlic curry. Serve with steamed rice and a dry side dish.