POONDU KUZHAMBU:
Poondu/ garlic kuzhambu is one of the south indian pride dish. kuzhambu means a curry infused with tamarind juice and sambar/ kuzhambu powder. A classic combination and the flavor is just amazing. The goodness of garlic just take you into another world.
Ingredients
- Garlic – 10-15 nos
- Small onion – 5-8 nos
- Tamarind puree – ½ cup (semi-thick)
- Kuzhambu powder – 3 tblsp
- Salt – as req
- Water – as req
- Coconut – 1tblsp
- Cumin seeds – ¼ tsp
- Fenugreek seeds – ½ tsp
- Gingelly oil – 3 tblsp
- Jaggery -1 tsp
- Asafetida – ½ tsp
- Curry leaves – 1 sprig
Procedure:
Step 1:
In a kadai/ sauce pan add about 2 tblsp of gingelly oil, once the oil get enough hot add some fenugreek seeds, let it splutter. Add some sliced small onions, curry leaves and garlic, saute for a while.
Step 2:
In a mixing bowl add the tamarind puree/ puli saru along with 2-3 tblsp of kuzhambu powder/ sambar powder and salt with required amount of water to the kuzhambu. Pour the mixture to the tempering and bring it to boil. Within 8-10 mins, the kuzhambu gets started thickening.
(OPTIONAL)Meanwhile grind the coconut and cumin seeds and pour some to the kuzhambu, allow it to boil.
Add some gingelly oil, asafetida and jaggery towards the end and turn off the flame. Enjoy with hot rice. This goes with even idli and dosai.
NOTE/TIP:
- The puli saru/ tamarind puree should be little thick, otherwise you won’t get the exact taste.
- Those who don’t have kuzhambu podi, you can use the sambar powder or 1:2 ratio of plain chilie powder and coriander powder with some turmeric powder.
- I usually don’t add tomato for any of my tamarind related kuzhambu. If you want to, then you can. Without tomato you can keep the kuzhambu for long time.
