This poondu kuzhambu / garlic gravy is a thick gravy, almost as thick as a pickle. It is very tasty and healthy and goes well with rice. It can be refrigerated and consumed for about 3 -4 days.
Chopped onions, tomatoes.
Washed curry leaves
Mustard, fenugreek and cumin seeds for seasoning
Season with mustard seeds, cumin seeds and fenugreek seeds. Then add curry leaves followed by onions.
When the onions are golden brown, add tomatoes and continue to stir fry.
When the tomatoes are soft and cooked, add garlic cloves.
Continue to stir fry for a few minutes in medium heat.
Add tamarind pulp.
Allow it to simmer in low heat. Food with tamarind taste better if they simmer for a long time in low heat.
Tasty poondu thokku is ready. Refrigerate and use dry spoon to scoop out to extend shelf life.