Poondu kuzhambu - Vengaya kuzhambu - Onion Garlic kuzhambu

I love the flavor of garlic in my dishes and so this kuzhambu is my all time favorite. This is very much similar to vathakuzhambu, the major difference being shallots and garlic are the main ingredients of this kuzhambu. Perfectly pairs with steamed rice, idly or dosa. This stays fresh even for 2-3 days in room temperature. Please check below for the recipe!

Ingredients

Shallots/Small onion - 10 to 12 nos. approximately (you can also use big onion, but shallots gives you the exact taste)
Garlic - 12 to 15 cloves
Tamarind - lemon sized, soaked and extracted
Sambar powder - 1&1/2 to 2 tbsp, adjust as per taste
Jaggery - 1 tsp
Salt and turmeric powder

For seasoning

Sesame oil - 1 tbsp
Fenugreek seeds - 1 tsp
Curry leaves - one strand
Hing - 1/4 tsp

Method

Peel the onions and garlic and cut into halves. You can also chop them to smaller pieces.

Heat the oil in a pan and do the seasoning, then add the garlic and onions and saute well for few mnutes. Saute until they are lightly browned.

Add tamarind water, salt, turmeric powder and sambar powder and bring it to a boil. Add jaggery and cook in medium flame until oil oozes out of the kuzhambu and it thickens. Switch off and serve with steamed rice, papad and thengai(coconut) thuvayal . The best ever combination I have tasted :-)

Note

• Use sesame oil as it enhances the taste and flavor.
• You can also use big onions instead of shallots, but shallots gives you the exact and nice taste. 
• Adding jaggery gives you a nice tangy and sweet taste, you can skip this ingredient and still your kuzhambu will taste great