Vatha Kuzhambu (with Garlic)

This recipe and the vegetable paratha recipe both are from one of my friend. I never add garlic in Vatha kuzhambu, when I tasted this one at her home, liked it a lot, and tried it ASAP! :)

Ingredients
Dried turkey berry and black night shades [ Sundakkaay Vathal & Manathakkaali Vathal] - 1/4cup
Red Pearl Onions- 15 [ can be replaced with one big onion]
Garlic-10cloves
Tomato[big]-1
Turmeric powder-1/8 teaspoon
Thick tamarind extract-1/4cup
Vathakuzhambu Masala Powder -2 teaspoons [you can replace it with Sambar powder or chilly+coriander powder mix]
Coconut milk powder-1tablespoon
Gingelly oil -2tablespoons
Sugar-1teaspoon
Salt

Method
Chop the onion [if using big onion] & tomato into big chunks. Peel the garlic.

1.Heat gingelly oil in a pan, add the Vathal, fry them for a minute. Add the garlic cloves and fry till they turn golden, then add the onion pieces, sauté for a few seconds.

2.Add the tomato chunks with the turmeric and cook till the tomatoes are soft n mushy.

3.Add the tamarind extract and enough salt. Let it boil for 6-7 minutes on medium heat.
4.Mix the coconut milk powder with 1/2cup warm water, add it into the gravy. Add the masala powder, adjust the water according to the desired consistency.

5.Let it cook on low heat till the oil oozes out from the kuzhambu. Lip smacking vatha kuzhamby is ready! Serve with white rice and papad.
6.It keeps well for 2-3 days @ room temperature and tastes better the next day! ;)