Garlic Tamarind Curry ( பூண்டு குழம்பு )

Garlic Tamarind Curry

 ( பூண்டு குழம்பு )

Ingredients:

Tamarind  (  புளி  )  - 1 big  lemon size

Garlic (   பூண்டு  )  - 15 to 20 cloves.
Sesame oil ( நல்லெண்ணெய் )  - 3 tbsp
Turmeric powder  - 1 tbsp
Salt to taste

For Curry Powder:

Dry red chilli ( மிளகாய் வற்றல்) -  8

Coriander seeds  (தனியா )-  3 tbsp
Black pepper  ( மிளகு )  -  1 tsp
Cumin seeds ( சீரகம் ) -  1 1/2 tsp
Fenugreek  ( வெந்தயம் )  -   1/2 tsp
Raw rice  ( பச்சரிசி )  -  1 tsp
Channa dal (கடலைபருப்பு)  1/2 tsp
Toor dal ( துவரம்பருப்பு )  - 1 tsp


Steps:
Soak the tamarind in hot water for 10 min. Squeeze out to get the extract by using water 2 or 3 times.
Peel the garlic. If the size is big, slit it lengthwise into two.
Dry roast individually the above eight ingredients for the curry powder, cool and powder into a very fine texture.
Heat oil in a heavy bottom vessel ( குழம்பு சட்டி), saute the garlic for a minute.
Add the tamarind extract, turmeric powder and salt. When it boils, add the powdered ingredients ( குழம்புத் தூள் ).
Turn the flame to medium and allow it to boil for 10 more minutes.
As the curry thickens, oil starts to leave the sides indicating that the curry is ready.
Serve with hot steamed rice. A spoon of sesame oil is added to the rice for enhanced flavor.

My Notes:

 I learnt this recipe from my Mother in law. The freshly roasted spices give a wonderful aroma to the dish. No seasoning is added, nor curry leaves. The original taste of garlic in tamarind base with the fresh spices is relished. She always prepares the garlic curry - potato kurma combination. 

It goes well with potato kurma. The recipe of which I will post separately.

I made potato kurma, beans carrot stir fry to complete the meal.

My personal choice is paruppu podi and vathal - home made rice crackers. 

For any tamarind based spicy curry, paruppu podi is an excellent choice.