Poondu kuzhambu is a spicy South Indian garlic gravy made with tamarind, small onions, garlic and gingelly oil. This Chettinad-style kuzhambu is traditionally served with plain rice and papad.
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. 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.
It thickens to a paste when it cools down. It tastes the best when served the next day. So you can make in large quantity , store in an air tight bottle , refrigerate it and enjoy for a week !
Quick Notes for US & Abroad Kitchens
- Garlic: Fresh pre-peeled garlic from a grocery store can be used if the cloves are firm and fresh.
- Oil: Gingelly oil gives the traditional flavor; use a neutral oil only when needed and add a little toasted sesame oil at the end.
- Cold kitchens: Let the kuzhambu rest for 30 minutes after cooking so it thickens and the flavors settle.
- Storage: Cool completely, refrigerate in a clean airtight container and use within 7 days; always use a dry spoon.
Poondu Kuzhambu Recipe – Chettinad Garlic Kuzhambu
Ingredients
- Tamarind – Small lemon size
- Tomato – 1 no
- Red chilli powder – 1.5 tsp
- Turmeric powder – 1/4 tsp
- Salt – As needed
- Water – 2 cups
- Gingely oil – 2 -3 tbsp
- Mustard seeds – 1 tsp
- Fenugreek seeds – 1/2 tsp
- Urad dal – 1 tsp
- Green chilli – 1 no
- Red chilli – 2 nos
- Curry leaves – few
- Garlic cloves – 1/8 cup ( 20 cloves)
- Small onion – 10 nos Or 1 big onion ( cube cut)
Instructions
- 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.
- 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..
- 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 !!
Notes
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Frequently Asked Questions
Store it covered in the refrigerator and use it within 7 days with a clean, dry spoon.
Yes. Fresh pre-peeled garlic works well and saves preparation time.
Gingelly oil is traditional, but a neutral cooking oil can be used when necessary.
Try this delicious recipe and enjoy it with your favourite traditional sides!
spicy one..nice color
Looks awesome and mouthwatering.. I usually make garlic vatha kuzhambu..love to try this version too
so colour full ! Finger licking one ! well go with curd rice !
Delicious!!!!!!! Good one…
Looks delicious…
nice n delicious gravy,must be great wid rice
Delicious n mouth watering kuzhambu
super yummy! so tempting..
kzhumbu looks awesome….very tempting …yum
so tempting n colourful!!
I love kuzhambu and this definitely looks tempting.
so tempting and lovely poondu kuzhambu…
such a bright colored kuzhambu…perfect with some steamy hot rice…bliss :-)
The Kuzhambu looks fiery and yummy… I am a huge garlic lover and this dish looks just up my alley :) Love the photos too!
I am a fan of garlic.. Love this kuzhambu.. looks very tempting..
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
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
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 :)
yummy kuzhambu and this is my favorite too
looks yummy.. will try some time..
Hey Chitra, I tried out this dish and it was yummy. Thanks a ton and cheers for your efforts☺
Thanks a lot for the feedback.Glad to hear :)
M definitely gonna try it chitra
sure, do try and leave your feedback :)
By searching menu for food, akka tooo THANKYOU such an amazing website,,,,,,,,,
Thank you :)
Thank you very much for your dish
You are welcome
Turn out to be great dish
Thank you so much for your feedback :)