Poondu Karivepillai Kuzhambu (Garlic Curry Leaves Kuzhambu)

1. Poondu Thippili Rasam 
2. Poondu Milagu Kuzhambu
3. Coconut Garlic Kuzhambu
4. Poondu Kuzhambu 
5. Lehsun Ki Chutney (Spicy Garlic Chutney)

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Poondu Karuveppilai Kuzhambu | Garlic Curry Leaves Kuzhambu

Course: Accompaniment, Kuzhambu

Cuisine: India, South Indian, Tamil Nadu

Equipments Needed

• Mixer Grinder
• Heavy Bottomed Pan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 85kcal

Author: Sowmya Venkatachalam

Poondu Karuveppilai Kuzhambu is a tangy Kuzhambu (gravy) made using garlic and curry leaves. It's a tangy, flavorful and healthy kuzhambu that is served with hot rice and spoon of gingelly oil. It can also be served as an accompaniment to Venpongal, Idly, Aapam

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Ingredients

• 1 lemon size Tamarind  (or 4 tsp of Tamarind concentrate)
• 1 nos Onion finely chopped
• 2 nos Tomato roughly chopped
• 1 pod Garlic (15-20 Garlic cloves)
• 2 nos Green Chili
• ½ cup Curry leaves (2-3 sprigs)
• 1½ tsp Salt (adjust to your taste)

Masala Items

• 1 pinch Turmeric Powder
• 2 tsp Red Chili Powder
• 3 tsp Coriander Powder
• 2 tsp Ginger Garlic Paste

For Tempering

• 1 ladle Gingelly Oil
• 2 nos Red Chili
• 1 tsp Mustard seeds
• ½ tsp Split Urid Dal
• 1 sprig Curry leaves

Instructions

Preparation

• Soak the Tamarind in the warm water and extract the thick tamarind juice
• 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

Grinding Process

• 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
• Take the chopped tomatoes in the mixer. Make tomato puree by grinding the chopped tomatoes in the mixer

Start with Tempering

• Heat 1 ladle of gingelly oil in a heavy bottomed pan, and add mustard seeds
• When the mustard seeds starts to sputter, add urid dal and fry till it becomes golden brown color
• Now add the broken red chilli and curry leaves and fry for 20 seconds

Let's start making the Kuzhambu

• Add chopped onions and fry till it becomes transparent. We can add 1/4 teaspoon of salt to cook the onions evenly
• After the onions are sauted nicely, we have to add ginger-garlic paste and garlic cloves and fry for about 1 minute
• After a minute, add the tomato puree and mix well
• Allow the tomato puree to boil for a minute and then add the ground curry leaves paste and mix well
• To this add turmeric powder, red chilli powder and coriander powder and stir well
• Add the slited green chillies to the above mixture
• Allow the mixture to boil for 5 minutes in medium flame
• Add the extracted tamarind mixture and mix well.
• 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.
• 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

Video

Notes

• We can also grind 1/2 cup of grated coconut and mix with this kuzhambu. 

Nutritional Info

Nutrition Facts

Poondu Karuveppilai Kuzhambu | Garlic Curry Leaves Kuzhambu

Amount Per Serving (1 cup)

Calories 85 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Carbohydrates 4g1%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

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Method to make Garlic Curry Leaves Kuzhambu:

• 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

• 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. Keep this aside.

• Take the chopped tomatoes in the mixer

• Make tomato puree by grinding the chopped tomatoes in the mixer

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

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

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

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

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

• After a minute, add the tomato puree and mix well

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

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

• Add the slited green chillies to the above mixture

• Allow the mixture to boil for 5 minutes in medium flame

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

• 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.

• 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)

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!