Poondu Puli kuzhambu(kulambu) / Garlic in tamarind gravy or in my native/home language we call it as thelligaya pulusu.
There is a lot of benefits in using garlic. To know more about it and the medicinal value - click here
In my family/house they make this curry a lot and serve it with rice. The flavor of garlic in curry is too good and also they do not add any other vegetables with it . Back home the garlic that we get is very difficult to peel/remove as the pods are very small. So usually they apply some oil all over and keep it under hot sun for couple of hours and then peel. If it is done in small quantity then it would not have been a problem , with so many members at home, they surely have to cook lots in quantity. Nowadays with the use of microwave that problem has simplified. They just keep it in the microwave for 15 - 20 seconds and the peeling problem is solved.
My hubby always prefers this curry over ladies finger in tamarind gravy( vendakkai/okra puli kuzhambu)
Onion - 1 big or shallots( 1 cup) - chopped fine
Tomato - 1 medium ripe one( optional)
Garlic - around 20 flakes( can also add more)
Tamarind - 3 inch piece soaked in water for 20 minutes and pulp extracted
Chilli powder - 1 tbsp
Dhaniya /coriander powder - 3/4 tbsp
Turmeric powder - 1/4 tsp
Coconut - 1/4 cup
Salt as needed
oil - 2 tbsp
Mustard seeds - few
Urad dhal - few
Curry leaves - one sprig
Gingelly/sesame oil - 1 tsp
Use of tomato is optional, at home they do not add tomato.But I love to add them.
Heat oil in a frying pan and add chopped onions. Fry till nice brown and add garlic. Saute for a minute and add chopped tomatoes. Mash the tomatoes and cook till pulpy till oil floats on top. Now add all the powders and mix once. ( you can substitute the powders with sambar powder/home made curry powder/mulagai thool/pulusu podi). Then add the tamrind pulp along with a cup of water. Reduce flame and cook till the garlic is soft but still firm. Next add coconut paste( grind grated coconuts with little water to a fine paste) , salt and water according to thickness needed and allow to cook till the raw smell leaves for about 8 - 10 minutes. Temper it with the tempering ingredients preferebaly with gingelly oil to give a good flavor/taste to the curry. You can also do the tempering part in the beginning itself before adding onions with the same oil, but I always prefer the tempering to be done at the end.