This is a very popular tasty south indian curry and the main ingredients, garlic and curry leaves are known for their medicinal values.
- Soak 1 lemon size tamarind in water for few minutes and extract the juice
- In a hot pan add 1tsp of oil, fry about 25 curry leaves and keep it aside
- In the same pan, add 1tsp of oil and fry about 30 garlic pods and set it aside
- Grind the fried curry leaves, 20 of the garlic pods into a fine paste. You may add little water while grinding. Save few curry leaves to garnish at the end if you wish.
- In the same pan, add 3 tsp of oil, season it with 1tsp of mustard seeds, 1tsp of cumin seeds, 1/4tsp of methi seeds, 5 red chillies
- Now add 1 cup of finely chopped onion and fry until onion turns translucent
- Add some salt and fry 1 finely chopped tomato until oil separates
- Add about 10 garlic pods that you had fried earlier and stir well
- Add 1 tsp of turmeric powder, 1tsp of red chilly powder, 2 tsp of dhania powder and cook the spices on low heat for a minute
- Do not burn the spices, add the tamarind extract
- Let the curry cook until the tamarind does not smell raw. It may take about 4 r 5 mins on medium heat
- Now add the garlic - curry leaves paste
- The curry would turn green now. Add water (about 1 cup) to make the curry to the desired consistency
- Bring the curry to a boil (may take about 6 mins) and the curry would be brown by now.
- The curry is ready at this point. Serve hot or cold with rice or even dosa/idli.
- The curry keeps well in fridge for about a week as no coconut is added
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