Pondu Kolambhu by kousalya

Pondu Kolambhu by kousalya

Tamarind thick juice

Garlic peeled -30 nos

Nalla yennai(gingely oil)

sambhar podi

sundaikai vathal(if u have any)

curry leaves

salt as needed

mustard and vendhuyam for tempering

In a kadai add the gingely oil (fasta heat agidum),the oil should be enough to soak the garlic do the tempering -mustard once it splutters add vendhayam and sundaika vathal (if any) then add garlic ...cover the kadai let the garlic cook in tht oil .....add the salt and sambhar powder in tamarind juice ,when the garlic is cooked add this juice and cover it ....let the juice reduce to 1/3rd nalla idilly batter consistency ku varatum ... when it comes to room temperature store it in bottle.