Garlic Curry / Garlic Kaara Kulambu / Garlic Tamarind curry

An easy and yummy side dish for rice is this recipe with handfull of Garlic ,Shallots, Tomatoes and Tamarind. Garlic is a healthy bulb , that too along with shallots and tamarind, this curry is good for recovering from digestion problems, Gastric problems and some infections too. Let us know the delicious recipe.

Course : Curry / Side dish

Cuisine : South Indian

Recipe from : My Friend Mythili

Serves : 7 – 8 Servings

Preparation time : 10 mins

Cooking time : 15 mins

Total time : 25 mins

Ingredients :

* Garlic – 50 small cloves / 30 big cloves

* Shallots / Saambhar Onions – 25 – 30 nos

* Tomatoes – 3 big nos

* Tamarind – 1 medium lemon size

* Groundnut Oil / Gingelly Oil – 2 -3 tblspn

* Fenugreek seeds – 1/2 tsp

* Cumin seeds – 1 tsp

* Black pepper – 1/ 2 tsp

* Curry leaves – 2 Strings

* Dry red chillies – 2 nos ( as per your spice level)

* Turmeric powder – 1/4 tsp

* Homemade Saambhar powder – 2 tblspn ( Increase or decrease as per your spice level)

* Asafoetida – 1 pinch / 1/4 tsp if in powder

* Salt as needed

* Water – 1 1/2 cups

* Coriander leaves / Cilantro to garnish

Preparation Instructions :

1. Peel and chop the small onions / shallots and garlic, chop it in medium size.

2. Then soak tamarind in water and keep it aside.
3. In a heavy bottom pan / kadai, heat oil, add fenugreek seeds, Cumin seeds, Black pepper and let the cumin seeds splutter.

4. Add curry leaves, chopped garlic and saute for a while until garlic slightly shrink, it will take atleast 2 minutes.

5. Then add red chillies and add chopped small onions / Shallots and saute until it becomes soft.

6. Add roughly chopped tomatoes, salt and let it cook until tomatoes turn mashy by covering a lid.

7. Then add turmeric powder, Saambhar powder and saute for atleast 30 seconds to get rid of the raw smell and add the tamarind extract along with some water, asafoetida or it’s powder and let it cook until the oil separates from the curry or you can turn off little before the consistency you wish.

8. Finally add Coriander leaves / Cilantro and turn off the stove.

9. Recipe is ready to serve with White rice / Steamed rice.

Steps In Pictures :

1. Peel and chop the small onions / shallots and

garlic, chop it in medium size.

2. Then soak tamarind in water and keep it aside.

3. In a heavy bottom pan / kadai,

heat oil.

4. Add fenugreek seeds.

5. Add Cumin seeds, Black pepper and

let the cumin seeds splutter.

6. Add curry leaves and let it splutter.

7. Add chopped garlic.

8. saute for a while until garlic slightly shrink,

it will take atleast 2 minutes.

9. Then add red chillies.

10. Add chopped small onions / Shallots and

saute until it becomes soft.

11. Add roughly chopped tomatoes.

12. Add salt and let it cook until tomatoes

turn mashy by covering a lid.

13. Add turmeric powder.

14. Add Saambhar powder and

saute for atleast 30 seconds,

to get rid of the raw smell.

15. Add the tamarind extract.

16. Along with some water.

17. Add asafoetida or it’s powder and let it cook.

18. Until the oil separates from the curry or

you can turn off little before the

consistency you wish.

19. Finally add Coriander leaves / Cilantro and

turn off the stove.

20. Recipe is ready to serve with White rice /

Steamed rice.

Note for the dish :

1. You can add Manathakkali vathal instead of garlic and make vatha kulambu.

2. Cooking the curry in gingelly oil will enhance the aroma and taste.

3. You can store it for a week in refrigirator in oil separated consistency.

Try it out upcoming chefs.