Spicy tamarind gravy, slow cooked and reduced is this Puli Kuzhambu – a traditional recipe from Tamil Nadu. Leave alone each region, each household have their version of this curry – with coconut, without coconut, with ground masala, with instant sambar powder, with vegetables, without vegetables, vegetarian and non-veg too.
This curry stays fresh up to a month. Store in a glass jar in the refrigerator and use whenever needed.
Tastes good with idlis and dosas too besides with rice.
Now will let you into why I made this with garlic. Couple of days back there was no garlic at home. The next day called up the small store in our apartment to send some garlic, but they did not have, so ordered through Big Basket along with other groceries. That evening when I returned home, I find a packed of garlic outside my flat send from my grocer and then my Big Basket also arrived.
I need not say anything further, you would have guessed. I was thinking of how best to use the garlic instead of returning them.
So you guys are free to use brinjal, lady’s finger, drumstick, colocasia, but the garlic puli kuzhambu tastes the best. 🙂