Poondu Kolumbu

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Ingredients:

Garlic pods (peeled) – 1 cup

Gingily oil – 2 tsp

Mustard seeds – 1/2 tsp

Turmeric powder – 1/2 tsp

Asafoetida powder/Perunkayam – a pinch
Curry leaves – a strand
Tamarind – small lemon size
Salt – as required


Dry roast and grind the following into fine paste
Black peppercorns – 1 tsp
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
channa dal – 1tsp>
Toor dal – 1 tsp>
Urad dal - 1/2 tsp
Red chillies – 3

Preparation
Mean time ,extract tamarind juice by adding 2 cups of water to the tamarind.
When the garlic turns light brown, add the tamarind juice and bring it to boil.
While it’s boiling, add the asafoetida powder, turmeric powder and salt. This should be in stove for atleast 5 mins.
After a couple of minutes add the grinded paste and mix well.
Allow the content to boil for atleast 10 minutes at low heat. The content will start thickening.
Finally turn of the heat and add the remaining half tablespoon of gingily oil for an extra flavor.
Garnish with corriander leaves if you want. Got well with hot rice.

Tips
If you have added more water and the gravy is not thickening then in that case you can add a tablespoon of besan flour /kadala mava and whisk it in half cup water and pour it in the gravy and stir well. This will thicken the gravy in no time. For any type of gravy you can use this as a thickening agent.