Soak tamarind in hot water for 1/2 hour. Extract tamarind water. In a pan, add 1 tsp of oil and roast all the ingredients given in the table 'To Roast and Grind'. Allow it to cool.
Grind the roasted ingredients, in a mixer / blender with little water to a smooth paste.
In a kadai add sesame oil generously and temper with the ingredients listed in the table 'To Temper'. Now add shallots, garlic and saute until it turns transparent. Then add tomatoes and saute till it turns mushy.
Now pour tamarind water, add turmeric powder and salt.
Once it starts to roll boil, pour the grinded masala paste and mix well. Close the lid and cook in low flame for 10 to 15 minutes until the raw smell leaves and oil separates. The kuzhambu will be thick now and tastes good as it gets older.Enjoy this Poondu puli kuzhambu with hot steaming rice and appalam or pappad.
Tips for Garlic Kuzhambu Recipe
1. Adjust red chilli according to your spice level for this garlic kuzhambu recipe. 2. Always use shallots / small onions for this kuzhambu for good taste. 3. Don't reduce the quantity of garlic (1/4 cup) for this kuzhambu proportion as garlic is the main ingredient of this recipe. 4. For simple version, you can skip 'To roast and grind' ingredients and add 1.5 tblsp of kulambu milagai thool / powder, but i recommend to roast and grind which gives the authentic taste. 5. Use sesame oil only which gives a great taste to this poondu puli kuzhambu and also add it generously. 6. If you have 'thalippu vadagam' in hand don't skip to add it for more flavour. 7. Veggies like brinjal, mochai (broad beans), okra or black channa can also be added to this kuzhambu. 8. If you prefer, a small piece of jaggery can be added at last. 9. If preferred you can add some grated coconut along with other ingredients in 'To Roast and Grind' and grind it. This will yield more quantity to the kuzhambu but shelf life will be less. 10. This kuzhambu tastes good as it gets older and stays good for a week under refrigeration.