Poondu Kulambu

1. 1
   prep · ~15 min

   Soak the tamarind and prep the garlic.

   1.Soak tamarind in warm water for 15 minutes.

   2.Peel the garlic cloves and shallots.

   3.Chop the tomato and keep the spices ready.
2. 2
   mix · ~2 min

   Make the tamarind extract.

   Squeeze the soaked tamarind well and strain it with 2 cups water to make a smooth extract. Keep it aside.

3. 3
   temper · ~1 min

   Make the tempering.

   1.Heat sesame oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add fenugreek seeds and curry leaves and cook for a few seconds.

   TIPKeep the heat medium once fenugreek goes in so it turns aromatic, not bitter.
4. 4
   saute · ~8 min

   Cook the shallots and garlic.

   1.Add shallots and sauté until they start to soften, 2 to 3 minutes.

   2.Add the garlic cloves and cook until lightly glossy and fragrant, 2 minutes.

   3.Add tomato and cook until soft and pulpy, 3 to 4 minutes.
5. 5
   saute · ~1 min

   Add the spice powders.

   Lower the heat and add sambar powder, red chili powder, and turmeric powder. Mix for 20 to 30 seconds so the spices bloom without burning.

6. 6
   simmer · ~15 min

   Simmer the kulambu.

   1.Pour in the tamarind extract and add salt.

   2.Bring it to a boil, then reduce to a steady simmer.

   3.Cook uncovered until the raw tamarind smell fades and the garlic turns tender, 12 to 15 minutes.
7. 7
   mix · ~1 min

   Thicken the gravy lightly.

   Stir rice flour with 2 tbsp water to make a smooth slurry. Add it to the kulambu along with jaggery and mix well.

8. 8
   simmer · ~3 min

   Finish the kulambu.

   Simmer for 2 to 3 minutes more until the gravy looks slightly glossy and lightly thickened. Turn off the heat.

9. 9
   serve

   Serve hot with rice.

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