Garlic has umpteen health benefits, but recently I came to know that it has an aphrodisiac property! So stir up the passion with this S3 recipe :) spicy-sour-sweet! A tongue tingling preparation that you'll keep coming back for more. This is a family recipe passed down to generations and happy to share this with you all. I'm sure with this recipe you instantly find everything in your kitchen.
Ingredients:
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| POONDU KOZHUMBU |
Ingredients:
- 1 cup garlic pods
- 2 onions medium sized
- 2 tomatoes medium sized
- 8 - 10 curry leaves
- 1/4 tsp asafoetida/ peringayam
- 1/2 tsp mustard seeds
- 1/2 tsp roast and ground fenugreek seeds/ vendhayam
- 3 tsp chilli powder
- 3 tsp coriander powder
- 3 1/2 cups water
- Tamarind - lemon sized soaked in water
- 1 tbsp jaggery
- 1 tbsp rock salt (or as needed)
- 4 tbsp oil
- Chopped coriander for garnish
Method:
- Chop and coarsely grind the onions and tomatoes to a smooth paste separately.
- Heat oil in a pan or a wok, add the mustard seeds to splutter.
- Saute the garlic pods till light brown on medium flame.
- Then add the onions and the curry leaves. Fry till golden brown.
- Toss in the tomato paste and mix well. Fry till the raw smell goes away and changes colour. That is when the oil separates to the sides of the pan.
- Now sprinkle the asafoetida and saute for a minute.
- Make paste out of the tamarind soaked in water. Strain the impurities and use only the tamarind paste.
- Add the tamarind paste, chilli powder, salt and coriander powder. Mix well to combine.
- Pour the water and let it boil for 20 minutes. Time to taste, see if you would like it more spicy or salty and add accordingly.
- Add the jaggery and mix well, let is boil for a few minutes or till the kozhumbu thickens to your liking.
- Get it off the pan add the fenugreek powder and mix. Garnish with chopped coriander.
- Steam white rice and fry appalams to go with it! Yummyiooo yummy!