This is one very authentic, often prepared and much loved kuzhambu. And is one of the very favorite of my husband of in - laws. MIL does it very good. She uses a lottt of gingely oil and simmers the curry for a long time until oil seperates to get that perfect taste. Lots of garlic is fried in lots of oil and this curry prepared. In actuality, this is deemed healthy and is given to post natal women as it is said to strengthen the bones, cure any internal damages after delivery and also to boost milk production.
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This curry stays good in the refrigerator for 2-3 days. Poriyal varieties and dal preparations taste good with this curry. Never forget to add in the crunchy papads too :)
Ingredients
15-20 garlic cloves (I use lots)
6 ts kuzhambu podi
1 ts tamarind extract
Few curry leaves
Sesame oil as per need
Optionals
1 ts peppercorns
Handful of vathals (I like sundakka vathal and manathakkali vathal).
Random bites of peepercorns in the curry give a good spicy kick and vathals give a unique bitterness which I like.
Preparation
Heat good amount of sesame oil in a big stock pot. Add whole garlic cloves and fry until they give a light brownish shrunk look on the outside. Add peppercorns, vathal and curry leaves. Saute for a minute. Add the kuzhambu podi and toss in hot oil for few seconds. Then quickly add enough water, salt and tamarind extract. Give the curry a good boil. Then cook partly covered in simmer for approx 15-20 minutes until oil seperates.
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