Poondu Kolambu (garlic) Recipe

Peel and prepare

Peel 20 garlic cloves and smash each lightly with the flat side of a knife (this helps release flavor). Finely chop 1 medium onion. Roughly chop 2 medium tomatoes.

If using whole tamarind, soak a small marble-sized ball in 1/2 cup warm water for 10 minutes and squeeze to extract pulp. Strain and discard fibers. (If using tamarind concentrate, measure 2 tablespoons.)

Lightly fry garlic

Heat 1 tablespoon of oil in a heavy-bottomed skillet over medium heat. Add the smashed garlic cloves and sauté for 4–6 minutes, stirring frequently, until they turn light golden and the raw bite softens. Remove garlic from pan and set aside. (Do not brown deeply — just soften and lightly color.)

In the same pan, add the remaining 2 tablespoons oil and warm it over medium heat.

Add 1 teaspoon mustard seeds. When they start popping, add 1 teaspoon urad dal and 1 teaspoon fenugreek seeds. Fry for 30–45 seconds until the dal turns light golden.

Add 10 curry leaves and the chopped onion. Sauté for 5–7 minutes until the onion becomes translucent and just beginning to brown at the edges.

Add 2 chopped tomatoes and cook for 6–8 minutes until they break down and the oil begins to separate from the masala.

Stir in 1 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and 2 tablespoons sambar powder or kolambu powder. Cook the spices for 1–2 minutes to bloom their flavors, stirring so they don’t burn.

Return the lightly fried garlic to the pan. Stir to coat the cloves with the masala.

Add 1 cup water and 2 tablespoons tamarind concentrate (or the strained tamarind water). Bring the mixture to a gentle boil, then reduce heat to low.

Add 1.5 teaspoons salt and 1 teaspoon jaggery (if using). Cover and simmer for 12–15 minutes so the garlic becomes tender and the flavors meld. Stir occasionally and check the consistency — the curry should be pourable but not too thin. Add up to 1/4 cup more water if it looks too thick.

Taste and adjust seasoning: more salt, a bit more tamarind for tang, or a pinch more jaggery to balance acidity.

If desired, squeeze the juice of 1/2 lime to brighten the curry. Stir in 2 tablespoons chopped cilantro.

Turn off heat and let the kolambu rest for 5 minutes before serving. Transfer to a serving bowl and garnish with a few extra curry leaves or cilantro.