Poondu Kuzhambu, a spicy and tasty kuzhambu which is very good with hot steaming rice with a spoon of sesame oil. This poondu kuzhambu is also a great accompaniment for Idli, Othappam and Pongal. Very simple to concoct and great dish for spice and garlic lovers.
Garlic is used as flavoring in cooking but it has also been used as a medicine throughout ancient and modern history. It has been taken to prevent and treat a wide range of conditions and diseases in Indian Medicine. Garlic may have a range of health benefits, both raw and cooked. Garlic is said to have significant antibiotic properties. Such a medicinal ingredients should be included in our day to day diet.
You can also try:
- Poondu Milagu Kuzhambu
- Vendaya Keerai Kuzhambu
- Thengai Aracha Kuzhambu
- Restaurant Style Kara Kuzhambu
- Kondakadalai Masala Kuzhambu
Recipe Card for Poondu Kuzhambu | Garlic Kuzhambu | Poondu Kara Kuzhambu
Poondu Kuzhambu | Garlic Kuzhambu | Poondu Kara Kuzhambu
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 85kcal
Poondu Kuzhambu is a flavorful, spicy and tasty kuzhambu made using tamarind base with spices along with Poondu (Garlic), onion and tomato. This is for Garlic lovers. This goes very well with white rice and also as an accompaniment to Idli / Dosa and Pongal
Print Recipe
Ingredients
- 15 nos Garlic cloves (from 1-2 Garlic pods)
- 1 nos Onion medium size
- 1 nos Tomato medium size
- 1 lemon size Tamarind or 2 tablespoon tamarind paste
- 1½ teaspoon Salt adjust to your taste
Spices
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 2 teaspoon Red Chili Powder adjust basedon your spice level
- 1 teaspoon Pepper Powder
For Tempering
- 1 tablespoon Gingelly Oil preferably, other cooking oils can also be used.
- 1 teaspoon Mustard seeds
- 1 teaspoon Toor Dal (Pigeon pea)
- ½ teaspoon Fenugreek seeds
- few Curry leaves
- 1 nos Red Chili (optional)
Instructions
Preparation
- Soak the tamarind in water and extract the juice. (If you are using tamarind paste, then you can skip this step)
- Peel the garlic skin and if they are big, chop them into two.
- Finely chop the Onions and Tomatoes.
Start with Tempering
- Once we are ready with all ingredients, heat a pan with oil. Add mustard seeds and when the mustard seeds starts to sputter, add thur dal, fenugeek seeds, broken red chilli and fry till the thur dal changes its colour to golden brown colour. Then add curry leaves and stir fry for a second
- Then, add chopped onions and garlic along with a pinch of salt and saute them till the onions becomes transparent. Then add chopped tomatoes and saute them till they get completely cooked and becomes mushy
Making of the Kuzhambu
- Add tamarind extract and salt and allow it to boil for 5 minutes to get rid off raw smell of tamarind juice.
- Then add turmeric powder, red chilli powder, pepper powder and coriander powder and mix well and keep the flame low and allow the kuzhambu to boil for another 10 minutes.
- Finally we would get a sightly thick consistency of kuzhambu and we can remove kuzhambu from flame
- Yummy and spicy Poondu Kuzhambu is now ready to serve with hot steaming rice or Idli / Dosa / Pongal as an accompaniment!
Notes
- If you are using tamarind paste, then add 1 - 1 ½ cups of water to make this kuzhambu. Adjust water based on the consistency of the kuzhambu
- Instead of chili powder, you can also add Sambar Powder
Nutritional Info
Nutrition Facts
Poondu Kuzhambu | Garlic Kuzhambu | Poondu Kara 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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Instructions with Step by Step Pictures:
- Soak the tamarind in water and extract the juice.
- Finely chop the onions, tomatoes. Peel the garlic skin and if they are big, chop them into two. Once we are ready with all ingredients, heat a pan with oil. Add mustard seeds and when the mustard seeds starts to sputter, add thur dal, fenugeek seeds, broken red chilli and fry till the thur dal changes its colour to golden brown colour. Then add curry leaves and stir fry for a second
- Next, add chopped onions and garlic along with a pinch of salt and saute them till the onions becomes transparent. Then add chopped tomatoes and saute them till they get completely cooked and becomes mushy
- Add tamarind extract and salt and allow it to boil for 5 minutes to get rid off raw smell of tamarind juice. Then add turmeric powder, red chilli powder, pepper powder and coriander powder and mix well and keep the flame low and allow the kuzhambu to boil for another 10 minutes. Finally we would get a sightly thick consistency of kuzhambu and we can remove kuzhambu from flame
- Our yummy and spicy Poondu Kuzhambu is now ready to serve with hot steaming rice or yummy Oothappam!
