Garlic vathakuzambu:

Small onions, chopped - 1/2 cup

Garlic - ½ cup chopped ( more is optional )

Tamarind paste - 1 ½ tbsp

Salt

Fry in 1 tsp oil & grind fine:

Pepper - 2 tsp

Jeera - 1 tsp

Dhaniya - 2 tsp

Red chillies - 2

Coconut - 2 tbsp

Hing - ½ tsp

To temper in 2 tbsp oil:

Mustard seeds - 1 tsp

Methi seeds - ½ tsp

Curry leaves

Heat 2 tbsp oil, temper as given, add onions, fry well, then add garlic.

When a good aroma comes, add tamarind paste with 1 cup of water.

Add salt & paste.

Add more water, if necessary.

When everything boils together & the desired consistency has come, remove.

This can be done directly in the pressurepan by 1 whistle method also.

Garlic Milaku Kuzambu:

Garlic - 3 big whole pods ( separate into pieces & peel)

Small onions - 1/3 cup 9 peel)

Pepper - 2 tsp

Tamarind paste - 1 tbsp

Salt, haldi

Jaggery - lemon size 9 optional)

Grind together:

Small onions - 10

Big tomatoes - 3

To temper:

Oil - 2 tbsp

Mustard seeds - 1 tsp

Methi seeds - ½ tsp

Hing - ½ tsp

Curry leaves - few

Fry pepper in ¼ tsp ghee & powder.

Heat oil, add tempering ingredients.

Now add small onions & then, garlic & fry very well.

When done, add ground paste & fry till the raw smell goes.

Add tamarind paste, pepper powder, salt, haldi & jaggery.

Cook & simmer to desired consistency.