Heat 1 tsp of oil in a pan and fry peeled garlic till light golden brown. Keep aside.

Dry fry whole pepper till it pops.

Grind this pepper with chilly and coriander powder to a fine powder.

Add tamarind water, salt and the grinded powder together.

:- Tasting at this point, u can add more tamarind or salt to your taste.

Add remaing oil and put the fenugreek seeds and curry leaves.

When the seeds become light brown, add the above perpared masala.

Add at least 1 cup water.

When it comes to boil, add the fried garlic.

Allow to boil till the chilly and coriander`s raw smell goes.

:- Serve with hot white rice.

:- Any bland poriyal or boiled egg is the ideal side dish for this kuzhambu.

:- If you want a very thick paste of the kuzhlambu, let it boil to that consistensy. If you prefer a very water consistency you can swtich off when the raw smells of dhaniya and chille powder goes. This kuzhlambu will stay good for 3-4 days kept outside.