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Garlic Onion Curry

- recipe by Dahlia submitted on 09-28-2012

(Poondu Vengaya Kulambu)


  • Sambhar Onions (Pearl Onions) - 6-8 (cut into halves)
  • Garlic Cloves - 12-15
  • Tamarind - Lemon size 
  • Sambhar Powder - 3 tbsp (Use any brand)
  • Salt - to taste
  • For Tempering
  • Sesame Oil - 3 tbsp
  • Mustard Seeds - 1/2 tsp
  • Fenugreek Seeds - 1/4 tsp
  • Asafoetida - 1/4 tsp
  • Curry Leaves - 1 spring


  1. Soak the tamarind in warm water and extract the pulp. Keep aside. (You can put it in microwave and extract the pulp without soaking for a long time.)
  2. Heat the oil in a kadai. Splutter the mustard seeds and fenugreek seeds. The fenugreek seeds gives a nice flavor to the gravy.
  3. Add the asafoetida, curry leaves, pearl onions and garlic cloves.
  4. Saute on medium flame for a few minutes.
  5. Add the sambhar powder and fry for a minute.
  6. Add the extracted tamarind pulp, required water and salt.
  7. Bring it to a boil, reduce the flame and let it simmer till oil separated from the gravy.

Serving Suggestion


  • Instead of using store bought sambhar powder, you can prepare the masala powder at home. Dry roast 1 tbsp channa dal, 1 tbsp coriander seeds, 1/2 tsp peppercorns, 5-7 dry red chillies. Make a powder and add to the gravy. This freshly made powder is much more flavorful than the store bought powder. But for busy moms and working ladies, a good brand of sambhar powder is the best alternative.

Other Garlic Recipes

Roasted Garlic Chutney Raw garlic chutney Raw Garlic Chutney
See more...

Other Chettinad Recipes

Nattu Kozhi Uppu Varuval Eral Thokku Pal Paniyaram Chettinad Mushroom
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Comments (12)

Person saranya   (April 21, 2016)
Very taste to eat along with rice and chappathi..thank u
Person Dahlia (S.I.R. Author)   (April 27, 2016)
Thank you.
Person nije   (August 9, 2014)
Thank you so much,I've been looking for a recipe for garlic curry since tasting it in a restaurant in hampi,excellent and brings back many a happy memory, thank you.
Person Dahlia (S.I.R. Author)   (August 10, 2014)
Glad to hear that. Try it and enjoy..
Person raji   (September 30, 2012)
as it is the taste of kunjulli, cheriya ulli, i.e. what it is called in kerala is always tastier. my mother used to chop the same and fry it in either til oil or ghee and with hot rice i used to eat only that (red boiled rice) nothing else i add to it.
Person Dahlia (S.I.R. Author)   (January 2, 2015)
Person raji   (September 30, 2012)
i have no patience. if i like something, i immediately try. sometimes, in haste, i do mistakes too.
Person inul marliya   (December 22, 2014)
yanaku salt, siily power endha mari iteam la yavalo podurdhunu current ah theriaradhu illa. adhunala na panra samaial taste illama poirudhu adhuku na yanna panradhu. pls tell any usefull tips.
Person chris   (September 30, 2012)
will try
Person raji   (September 30, 2012)
i made it yesterday. it was lovely. thank you so much
Person Dahlia (S.I.R. Author)   (September 30, 2012)
wow great.. u r amazing.. u try out everything instantly...
Person raji   (September 28, 2012)

nice one, will love with chapati.

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