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
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.
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
1lemon sizeTamarind (or 4 tsp of Tamarind concentrate)
1nosOnionfinely chopped
2nosTomatoroughly chopped
1podGarlic(15-20 Garlic cloves)
2nosGreen Chili
½cupCurry leaves(2-3 sprigs)
1½tspSalt(adjust to your taste)
Masala Items
1pinchTurmeric Powder
2tspRed Chili Powder
3tspCoriander Powder
2tspGinger Garlic Paste
For Tempering
1ladleGingelly Oil
2nosRed Chili
1tspMustard seeds
½tspSplit Urid Dal
1sprigCurry 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.
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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
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.
Hi Subbu, I love your recipes, since I have been very young age n married with raising children with my job, I never get to cook very traditional Indian way. Since I have been hooked into recipes, I have learned a lot from your tips an advices which reminds me of my late mother ( who was a great cook) it even smells and taste like my mother’s cooking.. your recipes are not only traditional and also contemporary. Have even passed on to my girls your website and they are learning lot and cooking Your receipeswith their busy demanding jobs in between..
N God bless you
Yummm
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
It turned out very well. Thanks very much.
Thanks Vidhya happy to know. Glad you liked
Hi Subbu, I love your recipes, since I have been very young age n married with raising children with my job, I never get to cook very traditional Indian way. Since I have been hooked into recipes, I have learned a lot from your tips an advices which reminds me of my late mother ( who was a great cook) it even smells and taste like my mother’s cooking.. your recipes are not only traditional and also contemporary. Have even passed on to my girls your website and they are learning lot and cooking Your receipeswith their busy demanding jobs in between..
N God bless you
So so happy to read your comment Sir. Thank you so much.