Chettinadu garlic curry

Garlic curry chettinadu style

Ingredients to grind

Channa dal - 1 tablespoon

Cumin seeds - 1 tablespoon

Pepper- 1teaspoon

Coriander seeds - 1 tablespoon

Small onion (shallots)- 7

Garlic- 2 cloves

Fenugreek seeds - ¼ teaspoon

Mustard seeds - ½ teaspoon

Turmeric - ½ teaspoon

Chilli powder - 1 teaspoon

Coriander powder - 1/2 teaspoon

Sesame oil - 1 tablespoon

Ingredients for curry

Onion - 2 medium sized

Garlic- 10 pulse

Tamarind - 1 lemon sized

Tomato - 1 medium sized

Curry leaves- 10

Sesame oil - 4 tablespoon

Salt

Jaggery - as needed

Preparation of masala

In a pan, heat 1 tablespoon of oil and roast the grinding ingredients above. until golden brown. Blend it and keep it aside.

Preparation of curry

In kadai Add 4 tablespoons of sesame oil, add sliced onion and garlic cloves, curry leaves, sauté in the medium flame for 4 to 5 minutes until onion becomes translucent.
Add 1 medium sized chopped tomato. Sauté till the tomato becomes mushy and oil starts to leave.

Combine and cook

Add blended masala paste to the kadai and cook for 2 to 3 minutes. Add small pieces of jaggery

Pour 2 cups of tamarind water, mix well and cook for 20 minutes in medium flame 6 to 7 minutes in low flame until oil oozes out. Stir in between.

The curry will become thick, and you will see oil oozing out on top of the side. Off the flame keep covered for 10 minutes.

Ready to serve with rice.

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