Poondu/Vatha Kulambu (Onion/Garlic gravy)

Poondu/Vatha kulambu is by far my most favorite kulambu (gravy).  I like the tangy and spicy gravy in the Kulambu.  I learned this recipe from my mother-in-law.  This is a simple recipe but you need the patience in getting the gravy in the right consistency.  All my friends have liked this dish.  The kulambu goes well with white rice and papad. Enjoy!

Ingredients

2 medium Onions
2 medium tomatoes
Garlic - 10-12 pods
Green chillies - 6
Curry leaves
Tamarind - lemon size
Turmeric powder - 1/4 tsp
Chilli powder - 3/4 tsp
Cumin powder - 1 tsp
Coriander powder - 2 tsp
Fenugreek - 1 tsp
Cumin - 1/2 tsp
Fennel seeds - 1/2 tsp
Salt

 Method

Soak the tamarind in two cups of warm water.

Heat 2 tsps of oil in a a pan and add mustard, urad dhal, fenugreek, cumin seeds and fennel seeds.  When the mustard sputters, add the onions, garlic, green chillies and curry leaves and sauté nicely. When the onion becomes translucent, add the tomatoes.  Now add salt, turmeric, chilli powder, cumin powder and coriander powder.  When the tomatoes have blended well with the onion, add the tamarind dissolved water.

Reduce the flame to simmer and allow the gravy to cook till it becomes thick and the oil separates. You may need to add more salt because of the addition of tamarind water. You can add a pinch of jaggery towards the end (optional). Garnish with Cilantro. Enjoy!