- Tamarind - a medium sized ball.
- Garlic - 15 cloves
- Onion- 3 medium sized.
- Dry red chillies - 6 according ur spice level
- Pepper - 1 tbs
- Tomato - 2 medium size.
- Red chilli powder - 1 tbs
- Turmeric powder - 1 tsp
- Oil- 3 tbs
Grind onions and garlic in a coarse paste.
In a small pan add a 1 tsp of oil fry the dry red chilli and pepper for 1 min, After it cool downs, Grind into a fine paste by sprinkling some water.
Extract the tamarind pulp by adding 3 cups of water.
Add in the red chilli powder, turmeric powder and the grinded drychilli+ pepper paste to the tamarind water.
Take a pan or kadai add in oil, vadagam, fenugreek seeds, curry leaves, onion+ garlic paste fry till the onions turns brown.( keep in medium flame)
Add in tomatoes and cook until it turns bit mushy.
Now add the tamarind water, salt and cook for 30 mins until the oil oozes out.
Spicy Tangy Garlic kuzhambu is ready!! Serve hot with papad.
If u don't have vadagam for the seasoning you can substuite with mustard seeds- 1 tsp, cumin seeds- 1 tsp, methi/ fenugreek seeds - 1 tsp
STEP BY STEP PICTURES:
Garlic kuzhambu is ready!! Serve hot with pappad.2