Chettinad Garlic Kulambu

Chettinad cuisine is a speciality in Tamil Nadu and is absolutely delightful for those who like hot and spicy food. Chettinad is a region of the Sivaganga district of southern Tamil Nadu state, India. It is known for its culinary delicacies and its famous all over the world for the varieties spices used. Oil and spices are liberally used in the cooking and most dishes have a liberal dose of peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, etc.
Once you taste any Chettinad dish you will never forget the taste of it. I adapted this receipe from one of my friend's mom and it turned out great. If you like spicy and tasty food then I highly recommend you to give it a try once.

Chettinad Garlic Kulambu

Ingredients:
3 pods Garlic
11/2 tsp Black Pepper
1/2 cup of Small Onions, peeled
1/4 tsp Dhania/Coriander Powder
1 Lemon sized Tamarind
1 tbsp Jaggery

For Seasoning:
1 tsp Mustard Seeds
1/4 tsp Hing/Asafoetida
Few Curry Leaves
2 Dry Red Chillies
1 tbsp Oil

Pound Coarsely:
3 Tomatoes
1 big Onion or 10 small peeled Onions

Hot and Spicy Chettinad Garlic Kulambu

Method:
Peel the garlic and crush them in mortar.
Soak tamarind in water and extract 2 cups of puree.
Fry pepper in ghee and crush coarsely.
In a pan, heat oil and add seasoning ingredients, garlic, small onions and crushed pepper.
Fry the above for few minutes and then add dhania powder, pound mixture and fry for few minutes.
To this add tamarind extract, salt, jaggery and boil till oil floats.
Serve hot with rice or idlis.

Chettinad Garlic Kulambu

Variations:
Add sliced brinjal/egg plant or okra/ladies finger instead of garlic.