Garlic - 10 to 12 cloves (Big one)
Onion - 1/2
Tomato - 1
Tamarind - Big gooseberry size
Mustard seeds and Urad dal - 1/2 tspn
Curry leaves - 1 sprig
Turmeric powder - 1/4 tspn
Oil - 2 to 3 tspn
Salt - to taste
Rost and make a paste of :
Red chilies - 3 to 4
Coriander seeds - 1/2 tspn
Cumin seeds - 1/2 tspn
Peppercorns - 1/4 tspn
Fennel seeds(perunjeeragam) - 1/4 tspn
Curry leaves - 2 sprigs
Garlic - 4 to 5
Finely chop Onion and Tomato.
Soak Tamarind in water for 15 minutes.
Extract about a cup tamarind juice from it and keep aside.
Heat a tspn of Oil in a pan.
Add Red chilies, Coriander seeds, Cumin seeds, Peppercorns, Fennel seeds, Curry leaves and roast till they are light brown, then remove from pan.
Roast 4 to 5 Garlic cloves till they are golden brown. Then make a very fine paste of these roasted items.
Heat little Oil in a pan, add Mustard seeds and Urad dal.
Once the seeds starts spluttering add Curry leaves and Garlic, fry till they are light brown.
Add Onion and fry till they are golden brown. Then add Tomatoes and fry till they become soft.
Add Turmeric powder, ground masala paste and fry for 2 to 3 minutes.
Add Tamarind juice, 1 or 2 cups of water and Salt to it. Keep the stove in high heat and bring the curry to boil completely, then reduce the heat to medium.
Cook till the curry becomes thick and Garlic are soft.
Serve hot with rice.