GARLIC KARAKUZHAMBU MIX

 Garlic Karakuzhambu is slightly different  from Kara Kuzhambu, with small changes.

INGREDIENTS:-

Garlic - 2 full or 20 pods

Small Onion peeled - 1 handful ( or 10 nos.)

Red Chilly Powder - 1 and 1/2 tsp

Tamarind - 1 lemon size

Salt to taste

Water - 200 ml

Jaggery powder - 1/4 tsp

For Seasoning:-

Mustard seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Cumin seeds/ black jeera - 1/4 tsp

Dry Red Chillies - 6 nos.

Curry leaves - 1 leaflet

Asafoetida - 1/2 tsp

Oil - 2 tbsp (or 30 ml)

METHOD:-

Take tamarind in a bowl and add boiling water.  Let it soak for 20 mins. Extract the tamarind juice completely and set aside.

Heat a Kadai or pan, add oil. Add mustard seeds and allow it to splutter and reduce the flame to low. Add cumin seeds, fenugreek seeds, red chillies and saute for 10 seconds. Add curry leaves and asafoetida.

Add peeled small onions and garlic pods and saute (if needed, add little salt) till it turns golden brown colour. 

Add red chilly powder and saute for 2 minutes, add the extracted tamarind juice and allow to boil in medium high flame. Depending upon the consistency, add water, if required.

When it starts boiling add salt, and cover with a lid. Let it boil for 10 mins in low flame. Stir occasionally. Add jaggery before serving.

Garlic Karakuzhambu is ready.

Note:-

If we saute any vathal and to this, it becomes vathal kuzhambu...

Tastes good with plain rice, vadagam or appalam and kootu. Click here for Koottu.