Poondu(Garlic) kuzhambu

There are so many versions of poondu kuzhambu but this version of mine has only garlic added to it and no onions or tomatoes. If you are lazy to cut onions and tomatoes you can make this as this recipe calls for only garlic. This gravy can be refrigerated for more than a month. It would stay fresh as we don't add onions or tomatoes to it. If you would like to have a handy thokku or gravy to go with idlis ,dosas or rice you can make them and refrigerate them. I make this for my husband especially when I leave to India. It tastes so good with rice and potato curry.

Ingredients 
Garlic - 10 cloves
Curry leaves - A handful
Tamarind - 1 goose berry size (If you are using tamarind paste - 2 tbsp)
Oil - 4 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Red chillies - 2 - 3 
Turmeric powder - 1 tsp
Hing - A pinch
Sambar Powder/Chilli powder - 1 tbsp
Pepper cumin powder - 1 tsp
Salt - 1 tbsp


Preparation Method
Heat oil in a pan add mustard seeds and urad dal and let it splutter. Now add the red chillies, curry leaves,hing and  garlic and fry them well. You can smash the garlic to add more flavor and taste.

Once the rawness of the garlic goes off add the turmeric powder, tamarind paste, sambar powder and salt.
Allow it to boil for about 15-20 minutes. You can see that the gravy would have reduced to almost half its size. Now add the pepper and cumin powder and let it boil for about 2-3 minutes.If you want it even more thicker let it boil for a few more minutes.

Garlic kozambu is ready to serve. I usually add a tbsp of Gingelly oil to this to make it even more tastier. Moreover Gingelly oil balances the heat in our body because of the garlic. This gravy is extemely tasty and easy to make too.