20 cloves garlic
6 nos small onion or shallots finely chopped
1/2 cup tomato finely chopped
lemon sized ball tamarind
pinch turmeric
1/2 tsp chilli powder
1 tsp sambhar powder
1 1/2 tsp oil
salt
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1 dry chilli
5 curry leaves
Roast and grind to fine paste with water
1/2 tsp cumin seeds
1/2 tsp pepper powder
3 nos small onion
1 no dry chilli
1/2 tsp coriander powder
2-3 curry leaves
3 cloves garlic
1/2 cup tomato
Method
| For preparing spicy chettinad garlic kuzhambu, soak the tamarind with water. Add in the sambar powder, coriander and turmeric powder to the water. Keep it aside. Cut the onions and 7 garlic cloves into length wise pieces. Keep it aside. Cut the tomatoes to small pieces and keep it aside. Roast and then grind cumin seeds, pepper corns, pearl onions, coriander seeds, curry leaves, garlic cloves and tomato with a little water to a fine paste. Keep it aside. Heat oil in a kadai and splutter the mustard seeds. Toss in the fenugreek seeds, red chilly and curry leaves. Now add the chopped onion and chopped garlic. Saute till the onion turns lightly brown. Add the chopped tomato and saute till the raw smell goes. Pour in the tamarind water to this and mix well. Then add the ground paste and whole remaining garlic. Allow it to boil till the raw smell goes. Cook in low flame till the gravy becomes thick. Spicy chettinad garlic kuzhambu is ready. | ||||