Inji-Poondu Kulambu

Inji-poondu kulambu /Ginger garlic curry is a curry made with Inji[Ginger] , Poondu[Garlic] and other spices,an authentic tamilnadu kulambu which is perfect for winter.Ginger and garlic added to kulambu gives wonderful flavour and of course good for digestion.Tastes good next time like vatra kulambu,even it stays good for a week outside fridge.Its basically a chettinadu recipe.When i was doing masters,all my friends loved this curry ,they ask amma for recipe.She makes this often for them.Great combo with curd rice and potato poriyal.Here goes Chettinadu special...
Ingredients..
Onion- 1
Tomato- 1
Tamarind- lemon size
Turmeric powder 1/4tsp
Salt
Oil 2tbsp
For seasoning..
Mustard seeds 1/2tsp
Urad dal 1/2tsp
Curry leaves
Garlic- 7-8 cloves
For grinding...
Ginger- a small piece,2 inch
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Dry chillies- 5
Pepper powder- 1/2 tsp
fenugreek seeds- 1/2 tsp
Method..

• Soak tamarind in warm water for 10 min,extract the pulp and keep aside.Chop onion into big chunks,pearl onions taste great.I used red onions here.Chop tomato finely and peel garlic.
• Heat oil in a pan,now fry ginger,cumin,coriander,dry chillies,pepper,fenugreek one by one carefully without burning it.Once its cool down,make a fine paste .
• Heat oil in a kadai,add mustard seeds,urad dal,curry leaves,garlic,onions,fry till golden color,add tomatoes,salt and turmeric powder,fry till they are soft.
• Now add ground paste,saute a while and add little water.Once the raw smell goes off,add tamarind pulp.cook on low flame for 10mins.when oil starts floating on top,switch off flame.Serve with rice,dosa/idli.