Preparation of Ingredients:

Tamarind pulp:

Soak a lemon-sized ball of tamarind in warm water for about 10 minutes. Squeeze and extract the juice to make 1 cup. Filter to remove any impurities or seeds.

Chilli Powder Mix:

Combine the Kuzhambu chilli powder with 300ml of water in a separate bowl. Stir well to ensure no lumps are formed and set aside.

Garlic Frying:

Heat a good amount of gingelly oil in a kadai or deep pan. Add the peeled garlic cloves and the asafoetida when the oil is hot.
Fry the garlic until it turns golden brown, ensuring you do not burn it. Stir occasionally for even cooking.

Adding Chilli Mix:

Once the garlic achieves the desired colour, slowly pour in the prepared chilli powder mixture.
Mix well and add salt to taste.

Introducing Tamarind Juice:

Pour in the 1 cup of thick tamarind juice. Stir well.
Allow the mixture to boil for a few minutes. As it cooks, you will notice the oil starting to float on the surface.

Seasoning & Final Touch:

Add the jeera powder and Nattu chakra as the gravy continues to boil. Stir well to combine.
Let it cook for 2-3 minutes to ensure the flavours meld together.
Finally, drizzle 2 tablespoons of gingelly oil over the gravy.
Let it simmer for another minute, then turn off the gas.

Serving:

Your PoonduKozhambu is ready! Serve it hot with steamed rice. It also pairs well with idli or dosa. The aromatic, spicy, and tangy gravy with the softness of garlic is sure to tantalize your taste buds.

Tips:

Adjust the quantity of Kozhambu chilli powder based on your preference for spiciness.