Garlic, Onion Puli Kulambu (Kuzhambu)

Normally I do Puli Kulambu with Sambar podi. I saw this recipe in one of the cookery show for vatha kulambu. It is done from scratch. No vegetable at home so used garlic and small (sambar) onion. Everytime when I do puli kulambu I make it the previous day. It always taste good the next day. This Kulambu lasts for longer time even without keeping it in fridge. The taste was so great! The extra effort definitely worth it
Garlic flakes – 20
Sambar Onion – 15
Tamarind – Lemon size
Vatha Kulambu Podi – 2 teaspoons (heaped)
Asafotida Powder – 1/4 teaspoon
Turmeric Powder – 1/4 teaspoon
Gingelly Oil – 3 to 4 tablespoons
Mustard – 1/4 teaspoon
Curry leaves and coriander leaves - few
Salt – 1 teaspoon or as per taste

Peel the skin from garlic and onion. 
Soak tamarind in water and extract the juice. 
Add sufficient water and make it two and half cups. 
Add salt, turmeric powder, asafetida powder and vatha kulambu podi to the tamarind water.
In a kadai put the oil and when it is hot add mustard. When it splutter add whole garlic, onion, curry leaves, coriander leaves and fry for two to three minutes. 
Then add tamarind water. If necessary add little more water and stir well. Close with a lid and cook it on medium flame till Onion and garlic are soft and oil separates.
Vatha Kulambu Podi
Red Chilli - 6
Coriander seeds - 2 tablespoons
Black Pepper - 1 teaspoon
Cumin Seeds - 1 teaspoon
Oil - one teaspoon
Bengal Gran Dhal - 4 teaspoons

Thuvar Dhal - 4 teaspoons

In a little oil, fry coriander seeds, red chillies, Bengal gram, thuar dal, pepper and Cumin Seeds to a light golden colour. When cooled, grind all these ingredients to a fine powder.