Wednesday, May 23, 2012

VHD 2/12 - Poondu Kozhambu (From Shilpa)

A big thank you to our next guest contributor - Shilpa Sarang - from Denver, Colorado.

Poondu Kozhambu

10-12 cloves of whole peeled garlic
Medium sized onion (preferably red) chopped lengthwise
Juice extracted from a ping pong ball sized tamarind 
curry leaves
Mustard 1 tsp
jeera 1tsp
chilli pwd (as per taste)
haldi pwd 1/2 tsp
dhania pwd 1/2 tsp

In some gingelly oil, splutter the mustard and jeera seeds. Then add curry leaves, onions and garlic. Fry for a bit till onions are tender and garlic has browned. Then add the tamarind extract, salt and haldi powder and boil till the raw smell of the tamarind goes and the liquid has reduced to half its quantity. Finally add the chilli pwd and dhania pwd and let it boil for a couple more minutes. Then its ready to serve.

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