Ingredients

• 1 small lemon sized - tamarind
• 1/3 cup - small onion, peeled
• 1/3 cup - garlic, peeled
• 1 generous pinch - jaggery
• Salt as needed
• 1/4 tsp - turmeric
• 1 sprig - curry leaves
• 2 tsp - sambar powder
• To temper:
• 3/4 tsp - mustard
• 1 tsp - urad dal
• 1 tsp - tur dal
• 1/2 tsp - fenugreek seeds
• 1 tsp - cumin or jeera
• 3 tsp - oil

How to Make Poondu or Garlic Kuzhambu

• Soak tamarind in warm water for 1/2 hours and extract the juice.
• Heat kadai with oil, add tempering items followed by curry leaves, garlic and small onion.
• Fry till onion and garlic turn golden brown.
• Add tamarind extract, turmeric, salt, jaggery, sambar powder and stir well. Bring to a boil.
• Simmer till the kuzhambu gets thicker and onions and garlic are cooked well.
• Transfer to serving bowl and serve with rice and ghee or sesame oil.
• Recipe courtesy: Rak's Kitchen