Puli Kulambu (Tamarind curry)

Ingredients:
Peeled and halved small onions – ½ cup
Peeled garlic – 10 pods
Tamarind – medium lemon size
Tomatoes – 2
Curry leaves – 1 sprig
Curry vadam – ¼ cup
Jaggery – 1 tsp
Sambar powder – 2 tsp
Salt to taste

For seasoning:
Oil – 2 tbsp
Fenugreek seeds – ¼ tsp
Cumin seeds – ¼ tsp

Method of Preparation:
• Soak tamarind in warm water and extract pulp.
• Heat oil in a kadai and add the seasonings.
• Then add the garlic followed by onions and curry leaves.
• Fry till onions become translucent.
• Add the chopped tomatoes and fry till tomatoes become pulpy.
• Add sambar powder and fry for minute.
• Then add the tamarind extract with enough water, jaggery and salt to taste.
• Cook covered till the curry thickens.
• In a different pan, fry the curry vadam in oil till golden brown.
• Add to the gravy, boil once and remove the curry from fire.
• Serve with idli, dosa or rice.