Search Chitra's Food Book

July 29, 2013

POONDU KUZHAMBU – GARLIC KUZHAMBU RECIPE

Print Friendly and PDF
Poondu kuzhambu bowl
Poondu kulambu / Poondu kuzhambu recipe is an easy to make, flavouful  side dish for rice.I tried this recipe from “ The Hindu ” Food safari magazine. As this garlic kuzhambu recipe was given by a chef, I tried it confidently. It came out very well and was finger-licking good Smile. We all loved it. Bachelors can also try this recipe. U can store it for 2-3 days.The taste improves day-by-day. Sambar powder is not necessary for this kulambu. I have used more Small onion/ Chinna vengayam as given the original recipe. You can adjust it as per your preference. Friends, try this easy poondu kuzhambu recipe without coconut and share your feedback with me.

Poondu kulambu bowl

INGREDIENTS
To make puree
  • Tamarind – A big gooseberry size
  • Tomato – 1 no
To add in the puree
  • Red chilli powder – 1.5 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – As needed
  • Water – 2 cups

To saute in oil
  • Gingely oil – 2 -3 tbsp
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Green chillies – 1 no
  • Red chillies – 2 nos
  • Curry leaves – few
  • Garlic cloves – 1/8 cup ( 20 cloves)
  • Small onion – 10 nos Or 1 big onion ( cube cut)
Grated Jaggery – 1 tsp ( to add in the end)

METHOD
  • Soak tamarind in little warm water & grind it along with a tomato. Make it a puree. To this puree , add salt , 2 cups of water , red chilli powder & turmeric powder.
  • In a kadai , heat oil and temper all the above said ingredients one by one in the same order. Then saute onions and garlic cloves till they change golden brown and emits a nice smell.
poondu kuzhambu tile1
  • Now add the tamarind puree mixture , stir well and allow it to boil in medium flame till the gravy reduces to half & thickens. Lastly before switching off the flame , add the grated jaggery, add little more salt if necessary..
poondu kuzhambu tile2
  • Switch off the flame, transfer to a serving bowl and close it with a lid.
  • Serve after 30 minutes..Tastes great with plain rice and papad !!
poondu kuzhambu tile3
It thickens to a paste when it cools down.It tastes the best when served the next day Winking smile. So u can make in large quantity , store in an air tight bottle , refrigerate it and enjoy for few days !

poondu kuzhambu



Related Posts


24 comments :

  1. Looks awesome and mouthwatering.. I usually make garlic vatha kuzhambu..love to try this version too

    ReplyDelete
  2. so colour full ! Finger licking one ! well go with curd rice !

    ReplyDelete
  3. nice n delicious gravy,must be great wid rice

    ReplyDelete
  4. Delicious n mouth watering kuzhambu

    ReplyDelete
  5. kzhumbu looks awesome....very tempting ...yum

    ReplyDelete
  6. I love kuzhambu and this definitely looks tempting.

    ReplyDelete
  7. so tempting and lovely poondu kuzhambu...

    ReplyDelete
  8. such a bright colored kuzhambu...perfect with some steamy hot rice...bliss :-)

    ReplyDelete
  9. The Kuzhambu looks fiery and yummy... I am a huge garlic lover and this dish looks just up my alley :) Love the photos too!

    ReplyDelete
  10. I am a fan of garlic.. Love this kuzhambu.. looks very tempting..

    ReplyDelete
  11. Hai frst tym in your blog..this kulambu looks awesome I wanna try this..but how to take puree...means I have to take the tomato and tamarind water or soaked tamarind as such and drain d water with drainer...is dat ok to tamarind and grind?
    please clear my doubts...
    am a learner of cooking..so do apolize if I am asking silly questions..


    thanks,
    Mymoon Hai frst tym in your blog..this kulambu looks awesome I wanna try this..but how to take puree...means I have to take the tomato and tamarind water or soaked tamarind as such and drain d water with drainer...is dat ok to tamarind and grind?
    please clear my doubts...
    am a learner of cooking..so do apolize if I am asking silly questions..


    thanks,
    Mymoon

    ReplyDelete
  12. Hai frst tym in your blog..this kulambu looks awesome I wanna try this..but how to take puree...means I have to take the tomato and tamarind water or soaked tamarind as such and drain d water with drainer...is dat ok to tamarind and grind?
    please clear my doubts...
    am a learner of cooking..so do apolize if I am asking silly questions..



    thanks,
    Mymoon

    ReplyDelete
    Replies
    1. Hi, for puree,first soak tamarind in 1/4 cup of water for 15 minutes.It would be soaked well.Remove the soaked tamarind and grind it along with one chopped tomato to a smooth paste.Use the soaked water for grinding this paste.Hope I have cleared ur doubt.Do write ur questions if u have any.It is not silly at all.I am happy to reply u back :)

      Delete
  13. yummy kuzhambu and this is my favorite too

    ReplyDelete
  14. Hey Chitra, I tried out this dish and it was yummy. Thanks a ton and cheers for your efforts☺

    ReplyDelete
  15. M definitely gonna try it chitra

    ReplyDelete

Thanks for visiting this page..Feel free to leave your comments and feedback.
Anonymous users,please avoid spamming my inbox with your ads.It will be removed.Thanks for understanding.