Easy puli kuzhambu made in tirunelveli style for the spicy food lovers and mom to be's.
Ingredients
Garlic cloves – 15 nos
Shallots – 4 (if small – 6, cut into slits)
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Tamarind – big gooseberry size
Gingelly oil – 2 tbs
Salt as required
To roast
Cumin seeds – 1 tbs
Whole black pepper – 12 nos
Red chillies – 3
Coriander seeds – 1 tbs
Split bengal gram/ kadalai paruppu - 1 tbs
Raw rice – 1 tsp
Fenugreek seeds – ½ tbs (7 to 8 nos)
Instructions
Soak tamarind in a cup of water for 15 minutes and extract the juice.
Heat a tsp of gingelly oil, add and roast the ingredients given above for a couple of minutes until the aroma spreads (simmer it to avoid burning). Allow it to cool and grind along with a shallot and keep it ready.
Heat gingelly oil in a sauce pan and add mustard seeds and urad dal. When it starts to pop, add shallots and garlic cloves. Sauté until onion turn translucent.
Now add in the ground masala and immediately the tamarind juice with enough salt. Mix well and allow it to boil. Switch off the flame when oil separates.
Notes
Add whole garlic cloves to this gravy *WITHOUT* chopping. This gives an added taste. Chopped garlic not so much.
Recipe by MyEdibleCravings at http://myediblecravings.com/tirunelveli-pulikuzhambu/