Garlic Kaara Kuzhambu

Gaarlic Kaara kuzhambu goes well with rice and papad. Instead of using sambar powder, I prepared instant spice powder that adds flavor to this gravy.

INGREDIENTS:

Onions - 1/2 cup
Garlic- 1/2 cup
Tomatoes - 1 cup(Finely chopped)
Tamarind - 1  lemon size, dissolved in 1/4 cup water
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon

SEASONING:
Mustard - 2 teaspoon
Urad dal- 1/4 teaspoon
Fenugreek seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon

SPICE POWDER(To Grind):
Coriander seeds - 1 tablespoon
Black pepper - 1 teaspoon
Cumin seeds - 1 teaspoon
channa daal (Bengal Gram)- 1 teaspoon
Urad daal - 1 tea spoon
Dry red chilli - 4-5
Fenugreek seeds - 1/4 teaspoon

METHOD:

1. Cut tomatoes, onion finely and set aside.

2. In a pan, dry roast  the items mentioned in the "Spice power" section for 2-3 minutes. Do not over roast and burn it.

3. Once roasted, add some water and grind it in to a paste.

4. In a pan, add 4 tea spoon of oil, add mustard, urad daal, fenugreek seeds and cumin seeds. 

5. Add garlic, onion. Add 1/4 teaspoon of sugar and a pinch of salt. Fry , till it changes to golden brown.

6. Add diced tomatoes and fry till they turn soft.

7. Add turmeric powder and salt. Mix well.

8. Add Tamarind water to the mixture and boil for 7 minutes.

9. Then add the spice paste and add 1/2 cup water and boil for another 8 minutes. 

10. Finally add required salt and asafoetida powder. Kaara kuzhambu is ready.