Garlic Curry/Poondu Puli Kulambu

Turkey berries (tamil: Sundakkai) and Garlic with tamarind is the combination used in this curry!


This gravy is one of the specialty cuisines of Tamilnadu…
Exact flavors obtained when grounded in a grinding stone and cooked with gingelly oil.You can also prepare this curry with garlic alone; or can include sun dried vegetables, Okra, Eggplant etc..



About Turkey berries (taste: slightly sour and bitter) belong to eggplant family..Also called WILD egg plants. Common ingredient in thai and Indian cuisinez.


Garlic is renowned for its broad range of culinary, medicinal uses, antibacterial and beneficial circulatory effects. One amongst the most extensively used spice in worldwide cuisinez…


One of the oldest spice…believed to have been harvested in 12 th century!?
Ok!!!!Letz prepare this hot curry!
Ingredients:
Garlic – 1 bulb or 10-12 cloves((as per ur pref)
Turkey Berries 10-15(as per ur pref)
Cumin Seeds 1 tsp
Red chillies 4 -5
Onion - 1
Curry leaves 1 sprig
Tamarind - Lemon size
Hing powder 1/4 tsp
Chilli powder – 1/2 tsp
Coriander powder – 1/2tsp
Turmeric powder - 1/4 tsp
Salt to taste
Gingelly Oil - 2 tbsp
Curry leaves -1 sprig
Mustard seeds - 1/2 tsp
Fenu greek seeds -1/4tsp


Method:
1. Soak tamarind in 2 cups of water and extract the juice.
2. Heat the pan and pour gingelly oil/vegetable oil.
3. Fry the turkey berries for few seconds and keep aside.
4. In the same pan,fry onions, garlic, curry leaves, red chillies, pepper corns, cumin seeds separately and keep it in a different plate.
5. Take 5 cloves of fried garlic, curry leaves, pepper corns, cumin seeds, red chilies, onions and grind it.
6. Start the seasoning process: Pour 1 tsp of oil in to the pan and add mustard seeds, fenugreek seeds, remaining fried garlic, and grounded paste and fry it well.
7. Add coriander powder, chili powder, turmeric powder, turkey berries, salt and sauté till all the ingredients blend well. This might take around 10 minutes.
8. Finally, add the tamarind juice and ¼ cup of water.


9. Let the gravy boil for around 20 minutes until its sufficiently thickened and you can see the oil floating on the edges around the pan.
10. Sprinkle a pinch of jaggery on the top…(quite optional!)
11. Serve hot and spicy with Rice!
Note:slightly fry the garlic ;let the edges alone turn light brown.