Garlic curry or poondu kulumbu is rumoured to be helpful with digestive troubles. Its distinctive flavour is quite strong, and it is a relatively strong curry with the soft, smooth overtones of the garlic.

For this curry, you will need the following ingredients:

A quarter of a teaspoon of mustard seeds.
A quarter of a teaspoon of fenugreek seeds.
A stalk of curry leaves.
A pinch of asafoetida.
20 cloves of garlic.
Half a cup of shallots.
4 tablespoons of oil.
3 tablespoons of chilli powder.
2 tablespoons of tamarind extract.
Salt.
2 tomatoes.
1 tablespoon of coriander powder.
8 small onions.
4 red chillies.

Heat the oil in a wok and add the mustard seeds, the fenugreek seeds, the asafoetida, and the curry leaves once hot. Fry for a few minutes, then add the shallots, the garlic, and the chilli powder and fry for about three minutes.

Grind the tomatoes, the small onions, and the red chillies into a paste and add that to the pan along with the coriander powder. Sautee for five minutes and add salt to taste as well as the tamarind extract and some water.

Cook this mixture until the garlic softens and the oil floats atop the rest. This curry is best served with rice.