Garlic has always been used as an enhancer to dishes. But you can make it the star of a dish too. Garlic curry/Poondu Kolambu is generally prepared with roasted and ground masala of chilli, coconut, dhania etc. The recipe below is an easy variation that uses readily available spices for the same taste.
Garlic (Peeled) – ¼ cup
Tomato- 1 big (Crushed or finely chopped)
Shallots (small onions) peeled- 15
Fenugreek (Methi) – ¼ tsp
Mustard (Rai) – ¼ tsp
Black Gram (Urad Dal) – ½ tsp
Asafoetida (Hing) – 1 pinch
Roasted Methi Powder- 1/8 tsp
Curry leaves- 1 string
Sambar Powder- 1 tbsp
Coriander (Dhania) Powder – 1 tbsp
Tamarind (Imli) Pulp- ½ to ¾ tsp
Gur (Jaggery) – ¾ tsp
Oil – 1 tbsp
Salt to taste
Boil two cups of water in a pressure cooker.
Place the garlic in a separate vessel, add two spoons of water and place the vessel in the water. It should not immerse in water.
Cook without weight valve for 5 to 6 minutes
The garlic should not become mushy.
Strain the water. Preserve this water.
Alternative: You can also steam cook the garlic.
Heat oil in a pan.
Add Fenugreek and Mustard seeds and allow the Mustard to splutter.
Add Black Gram (Urad Dal).
When the Black Gram turns light golden (~ 15 seconds), add Shallots, Asafoetida, Garlic and Salt.
Cook till Shallots and Garlic become soft.
Add the crushed Tomatoes. Cook for 2 minutes.
Add Sambar Powder, Chilli Powder, Dhania (Coriander) Powder.
Mix well and cook till water evaporates.
Add Tamarind Pulp and the preserved water. Cook till the raw flavor disappears.
Add Jaggery, roasted Fenugreek Powder. Cook for 2 minutes.
Add 1 tsp of oil and mix well.
Serve with Steamed Rice, Roti, or Bread. Can be served with Idli and Dosa also.