Coconut Garlic Kuzhambu | Thengai Poondu Kuzhambu Recipe
Coconut Garlic Kuzhambu is a flavorful and spicy tamarind based kuzhambu made using garlic, freshly ground coconut masala and finally tempered with shallots. This kuzhambu will be in creamy structure, rich in coconut and have very good flavor from garlic and other ground masalas. Enjoy this kuzhambu with a spoon of ghee / gingelly oil with hot rice and any dry curry of your choice.
Servings: 5 people
Calories: 85kcal
Equipment
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
Grinding Ingredients
- 1 tablespoon Coriander Seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 5 nos Red Chili adjust to your spice level
- 10 nos Peppercorns adjust to your spice level
- ¼ teaspoon Fenugreek seeds
- 1 tablespoon Grated Coconut
- 1 teaspoon Cooking Oil preferbly gingelly oil
Other Key Ingredients
- 1 small lemon size Tamarind (or) 4 teaspoon of Tamarind Concentrate
- ½ cup Garlic cloves 1 cup = 250 ml
- ½ teaspoon Turmeric Powder
- 1 teaspoon Gingelly Oil
- 1½ teaspoon Salt adjust to your taste
For Coconut Paste
- ½ cup Grated Coconut 1 cup = 250ml
- ½ teaspoon Cumin Seeds
For Tempering
- 1 teaspoon Gingelly Oil
- 10 nos Shallots / Baby Onions
- 1 teaspoon Mustard seeds
- 1 sprig Curry
Instructions
Preparation
- Soak tamarind in water and extract the juice
- Peel and chop the garlic cloves. Peel the pearl onions and keep it aside.
Start making Masala
- Heat oil in a pan for roasting the grinding ingredients. Add the grinding ingredients other than coconut and fry in oil till the dal turns golden brown color. Take these fried ingredients in a mixer.
- Then add the grated dry coconut to the pan and roast them till they turn brown color.
- Add the roasted coconut to the mixer. Grind all these to a nice and smooth paste by adding little water
Making of Coconut Paste
- Take coconut and cumin seeds in a mixer and grind it to a paste by adding water.
Making of the Kuzhambu
- Heat gingelly oil in a pan. Add the garlic pieces to the pan and saute them in oil for 2-3 minutes.
- Then add the tamarind extract along with turmeric powder and salt and allow it to boil for 5-7 mintues in medium flame.
- Now when the tamarind water is boiled, add the spice paste first and mix well. Keep the flame low and allow the kuzhambu to boil for 10 minutes in low flame
- Add the coconut paste to the kuzhambu and when the kuzhambu starts to boil, switch off the flame.
Tempering
- Heat gingelly oil in another pan and add mustard seeds. When the mustard seeds starts to sputter, add peeled pearl onions and curry leaves and saute the onions till they are tender. Add these seasoned ingredients to the garlic kuzhambu and mix well
- Now the mouth-watering Coconut Garlic Kuzhambu (Thengai Poondu Kuzhambu) is now ready to serve with rice! This garlic kuzhambu is also a best accompaniment for Uthappam or dosa!
Notes
- Instead of Coconut Paste, you can replace with 1 cup of Coconut Milk
Nutrition
Serving: 1cup | Calories: 85kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 5g