Tangy spicy puli kuzhambu

Some months ago, my friend Brindha shared this tongue tickling kara kulambu with me and from that day I became an absolute fan of this curry. Thanks to her, I learned a very delicious curry that can stay long and can satisfy anyone's taste buds. This kara kulambu is very different from the  puli kulambu or Chennai kara kulambu I usually make. The main focus on this gravy is on tangy tamarind , reminding me of tamarind rice (puli saatham). This is a very simple version of kara kulambu (or) puli kulambu with lot of tamarind. So a few drops of this curry would be enough to mix with a cup of rice. This kara kulambu can be made for a week and kept refrigerated for further use. Try and enjoy this tangy kara kulambu of Chennai.

Ingredients:
Tamarind - 1 big lemon size
Sesame oil - 4 tbsp
red onion - 1 (small)
curry leaves - few
garlic - handful
red chilly powder - 2 tsp
salt - to taste
turmeric powder - 1/2 tsp
hing - 1/8 tsp

Method:
Soak the tamarind in hot water and extract juice using 2 - 3 cups of water. Keep aside.
Heat oil in a wok, add mustard, methi seeds. Let it splutter. Then add curry leaves, finely chopped onion, garlic and saute till onion gets golden brown.
Then add red chilly powder , turmeric powder, hing and fry for a few seconds.
Immediately add the tamarind extract, salt and bring to a boil.
Reduce flame and let it get thicken by partially covering the vessel with a lid.
It may take nearly 15 - 20 minutes to reduce the curry to a thick one and oil will float on top.
Switch off. Tangy kara kulambu is ready!

Serving suggestions:
Serve over hot rice as main course meal.
Good side dishes for this rice , curry is appalam or any poriyal (stir fry).

Note:
Instead of red chilly powder, we can add sambar powder also. But the taste will vary.
To know about benefits of tamarind....click here.