Soak the tamarind in hot water and set aside. Peel the garlic pods, chop the onions and tomatoes and set ready. Heat a Pan add in oil once it becomes hot add in the ingredients mentioned in the “To Temper” section one by one. Next add in the garlic pods.
Fry for a min and then add in the chopped onions and fry till they becomes glossy. Next add in the tomatoes and cook till they leaves oil in the sides.
Extract the tamarind water from the tamarind soaked in hot water and add it to the kuzhambu let it cook for 5 mins and then, Add in Turmeric powder, Kuzhambu Milagai thool (Curry chilli powder),Salt and the required water and allow it to cook.
Cook till the oil separates finally add in the jaggery powder if using and give a good mix and then switch off the flame.
Notes
If you don’t have access to kuzhambu Milagai thool you can also replace it with Chilli powder or Sambar Powder but add only 1 tbsp.
Don’t replace gingelly oil with other cooking oil as it gives a unique taste to the kuzhambu.
The Kuzhambu stays good for weeks together when handled clean and stored in refrigerator.
Tastes best when served with Steamed Rice any Veg stir Fry along with Papad or Fryms.
You can also replace Onions by shallots for a good taste.