Garlic cloves and small onions: 120 gm each

Green chillies: 40 gm

Chilli powder: 30 gm

Tamarind pulp: 100 gm

Mustard and fenugreek seed: Three gm each

Curry leaves: Few

Red chillies: Five

Gingely oil: 50 ml

Tomatoes: 200 gm

Jaggery: 10 gm

Coriander powder: 30 gm

Salt: To taste


Puree the tomatoes along with the tamarind pulp and dilute in water. In a sauce pan, add gingely oil and allow to heat.

Add the mustard and fenugreek seeds, urad dal, red and green chilli. All to splutter. Then add onion and garlic. To this add the diluted mixture of tomatoes and tamarind.

Simmer all the ingredients mixed together for an hour till the quantity is reduced to half. Now add the grated jaggery and salt. Serve hot with steamed rice.

Chef Mani has been with The Gateway Hotel, Madurai, for the last five years. He has been instrumental in introducing rural Madurai cuisine in the restaurant’s a la carte menu. His 24 years of experience in the field has taken him all over the country to Agra, Jodhpur, Jaipur and Port Blair. He specialises in South Indian cuisine.

Keywords: garlic kuzhambu