Garlic in Spicy Tamarind Sauce

I love the Indian garlic bulbs because they are more pungent than their bigger cousins. When I came back from my vacation I brought some of these beauties and now they have started to sprout. Hence I decided to make the most of them by making "Poondu Kara Kuzhambhu" this weekend. Don't be put off by too much garlic as the pungency mellows and they are quite delicious after cooking.

Ingredients:

• Garlic Cloves - 40, small cloves, skin removed
  
• Onion - 1, small, diced
  
• Tomato - 1 1/2, medium, diced
• Tamarind - Lemon sized, soaked and juiced
• Curry leaves - 1 stalk (optional)
• Chilli Powder - 2 tsp
• Cumin powder  - 1/2 tsp
• Pepper corns - 1/2 tsp, finely crushed
• Turmeric Powder - 1/8 tsp
• Salt
• Oil - 2 tbsp

For Seasoning:

• Vadagam(seasoning balls)  or Urad/mustard - 1 tsp

Procedure:

• In a pan, heat the oil, add the garlic and onions. Saute until onions are browned.
• Add the turmeric powder and curry leaves. Fry for a couple of minutes.
• Add the tomatoes and cook until they lose shape. Pour the juice of tamarind and follow-up with chilli powder and salt.
• Bring to a boil with lid closed and on medium flame until the gravy thickens.
• Season the "Vadagam" or Urad/mustard in a tsp of olive oil and pour over the tamarind mixture.
• Serve over hot steaming rice and papadam.

Enjoy!