Garlic Onion Curry

Ingredients

• Curry Leaves - 1 spring
• Asafoetida - 1/4 tsp
• Fenugreek Seeds - 1/4 tsp
• Mustard Seeds - 1/2 tsp
• Sesame Oil - 3 tbsp
• For Tempering
• Salt - to taste
• Sambar Powder - 3 tbsp  
• Tamarind - Lemon size 
• Garlic Cloves - 12-15
• Sambar Onions (Pearl Onions) - 6-8 

Method

1. Soak the tamarind in warm water and extract the pulp. Keep aside.
2. Heat the oil in a pan. Splutter the mustard seeds and fenugreek seeds. The fenugreek seeds gives a nice flavor to the gravy.
3. Add the Asafoetida, curry leaves, pearl onions and garlic cloves. Saute on medium flame for a few minutes.
4. Add the sambar powder and fry for a minute. And then add the extracted tamarind pulp, required water and salt.
5. Bring it to a boil, reduce the flame and let it simmer till oil separated from the gravy.
6. Serve with rice and some poriyal. You can also serve with chappati.