Poondu Karivepillai 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.
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Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 4 people
Calories: 85kcal
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
Print Recipe
Ingredients
- 1 lemon size Tamarind (or 4 teaspoon 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 teaspoon Salt (adjust to your taste)
Masala Items
- 1 pinch Turmeric Powder
- 2 teaspoon Red Chili Powder
- 3 teaspoon Coriander Powder
- 2 teaspoon Ginger Garlic Paste
For Tempering
- 1 ladle Gingelly Oil
- 2 nos Red Chili
- 1 teaspoon Mustard seeds
- ½ teaspoon 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 ½ 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 ¼ 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.
Video
Notes
- We can also grind ½ 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 ½ 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 ¼ 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
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| Poondu Karivepillai Kuzhambu(Garlic Curryleaves kuzhambu) |
