Poondu Karivepillai Kuzhambu(Garlic Curryleaves kuzhambu)

As it name suggest, this kuzhambu is made of Garlic cloves and curry leaves. Both these have medicinal properties and hence good for health.  This kuzhambu will go very well with Idly, Pongal, Aappam, Idiappam in addition to the white rice. I usually make Poondu kuzhambu differently, but this method that i saw in one of the TV show and attempted the same. It turns out to be very good.  This kuzhambu will come out as a thick consistency like pulikachal.

Curry leaves has various health benefits. It poses the qualities of herbal tonic. Curry leaves are also useful in preventing premature graying of hair. Curry leaves are beneficial in problems like constipation, stomach problem, vomiting, nausea and rashes. The use of curry leaves in cooking enhances the taste and smell of food. Garlic acts as an antiseptic and it has its own medicinal benefits. 

Poondu  Kuzhambu(Garlic  kuzhambu)
Poondu Karivepillai Kuzhambu(Garlic Curryleaves kuzhambu)

Preparation Time10 mins
Cooking Time 20 mins
Servings3 - 4

Tamarind1 lemon size
SaltTo taste 
Garlic2 Pods
Green Chillies 
Curry Leaves1/2 cup
Turmeric Powder1/2 teaspoon
Red Chilli Powder2 teaspoon
Coriander Powder3 teaspoon
Ginger garlic paste3 teaspoon

For Seasoning:
Gingelly Oil1 ladle
Red Chilli2
Mustard Seeds1 teaspoon
Urid dal1/2 teaspoon
Curry LeavesFew

  1. Finely chop the onions. Chop the tomatoes to bigger pieces. Vertically slit the green chillies. Remove the skin of the garlic cloves and keep it ready

  2. Take 1/2 cup of curry leaves, clean it in water and grind it to a nice paste in a mixer by adding little water. Take the ground curry leaves paste in a bowl

  3. Take the chopped tomatoes in the mixer

  4. Make tomato puree by grinding the chopped tomatoes in the mixer

  5. Heat 1 ladle of gingelly oil in a heavy bottomed pan, and add mustard seeds

  6. When the mustard seeds starts to sputter, add urid dal and fry till it becomes golden brown color

  7. Now add the broken red chilli and curry leaves and fry for 20 seconds

  8. Add chopped onions and fry till it becomes transparent. We can add 1/4 teaspoon of salt to cook the onions evenly

  9. After the onions are sauted nicely, we have to add ginger-garlic paste and garlic cloves and fry for 1 minute

  10. After a minute, add the tomato puree and mix well

  11. Allow the tomato puree to boil for a minute and then add the ground curry leaves paste and mix well

  12. To this add turmeric powder, red chilli powder and coriander powder and stir well

  13. Add the slited green chillies to the above mixture

  14. Allow the mixture to boil for 5 minutes in medium flame

  15. Add 1 cup of water to tamarind, and extract a thick juice out of it and add the tamarind juice to the boiling masala. 

  16. Add salt and allow the mixture to boil till the raw smell of tamarind goes off and the kuzhambu becomes thick in consistency. The kuzhambu should become like a pulikachal.

  17. Once the kuzhambu becomes thick, remove from flame. The delicious and spicy Poondu Karivepillai Kuzhambu(Garlic Curryleaves kuzhambu) is ready to serve with hot plain rice. This is a wonderful sidedish for Venpongal, Idly, Aapam
Poondu Karivepillai Kuzhambu(Garlic Curryleaves kuzhambu)
Poondu Karivepillai Kuzhambu(Garlic Curryleaves kuzhambu)

Post a Comment

Maami i tried it yesterday..it turned out to be very yummy one..thanks for the share

Maami trued this receipe today, it came out very well, except the fact that i didnt get the colour as in ur pic it was dark yellow and also it was not so spicy...but except that all came well. thank you so much.

Looking yummy... Gonna try tomorrow.. Thanks for sharing it



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