### TranslatedIngredients: 1/2 cup Garlic,1/2 teaspoon Turmeric powder (Haldi),2 teaspoons Jaggery,1 teaspoon Mustard seeds,30 grams Tamarind,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 sprig Curry leaves - washed,1 tablespoon Sesame (Gingelly) Oil,1/2 cup Garlic,1/2 cup Pearl onions (Sambar Onions) - peeled,1 Tomato - roughly chopped,3 teaspoons Whole Black Peppercorns,1 teaspoon Cumin seeds (Jeera),2 Dry Red Chilli,2 sprig Curry leaves - washed,1 teaspoon Sesame (Gingelly) Oil ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Tamil Nadu ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Poondu Milagu Kuzhambu Recipe, soak the tamarind in a warm water, extract the pulp and keep aside. Heat oil in a heavy bottomed pan and roast the -garlic cloves, sambar onions, tomato, black pepper corns, cumin seeds, dried red chillies, curry leaves, sesame oil. Roast till the raw smell of the onion and garlic goes away. Take off the flame and keep aside to cool.Now, heat the sesame oil in a wide pan, add the mustard seeds, fenugreek seeds and let it crackle. Add the curry leaves and let it splutter.Add in the garlic cloves and saute until it turns golden brown. Add the tamarind extract, turmeric powder and let it simmer for 5 minutes until the raw smell of the tamarind goes away.Now, add in the prepared ground mixture, season with salt and mix well. Let this curry simmer for 10-15 minutes, till everything comes together and the oil separates out.Now, add in the jaggery powder mix well and simmer for another 5 minutes. Serve hot.Serve Poondu Milagu Kuzhambu Recipe (Tamilnadu Style Tangy Garlic and Black Pepper Curry) along with Steamed Rice, Carrot and Chow Chow Kootu, Cabbage Poriyal and Vadams for a delicious Tamilnadu style weekend lunch.
