INGREDIENTS:
Garlic cloves - 1 Cup
Onion - 1 Finely chopped
Chilli powder - 1 1/2 Tsp
Coriander powder - 3 Tsp
Turmeric powder - 1/4 Tsp
Tamarind - 1 ball (Lemon size)
Gingelly oil - 2 Tsp
Jaggery powder - 1 Tsp
Salt - as needed
To temper:
Oil - 1 Tsp
Mustard seeds - 1/4 Tsp
Fenugreek seeds - 1/2 Tsp
Asafoetida - 1/4 Tsp
Curry leaves - few
HOW TO MAKE:
Soak the tamarind in 1/2 cup water for 20 minutes. Extract juice from the soaked tamarind by adding 1 1/2 cups water. Strain the juice to remove the impurities.
Peel the garlic skin and if you want make into half piece of each clove and keep aside.
Heat oil in a kadai splutter mustard seeds, fenugreek seeds, curry leaves and asafoetida. Add chopped onions and garlic cloves. Fry until it get transparent in color. The garlic cloves get cooked soft enough.
Add tamarind juice, chilli powder, coriander powder, turmeric power and salt. Allow it to boil, when getting boiled add the jaggery. When it form a thick kuzhambu add gingelly and turn off the stove.
Serve with hot rice and with any kootu :-)
For Suraikai poricha kootu recipe pl click the below link:
http://kausalyashankarnambi.blogspot.com.au/2013/09/suraikai-poricha-kootu-bottle-gourd.html
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