Garlic Kuzhambu / Poondu Kuzhambu is a traditional , South Indian gravy made with tamarind extract and loaded with lots of garlic. I remember eating from my mother’s hand, she will mix it with rice and some sesame oil and feed me. It’s a very flavorful, spicy, tangy and extremely healthy.
Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serving Size : 4 people
|Peeled Garlic||100 – 150 grams|
|Tamarind||1 small lemon sized|
|Small onion||1/3 cup|
|Turmeric Powder||1/4 tsp|
|Kuzhambu Podi||1 -2 tbsp|
|Salt to taste|
|For Tempering :|
|Sesame / Gingelly oil||2 – 3 tbsp|
|Mustard seeds||3/4 tsp|
|Urad dal||1 tsp|
|Fenugreek seeds||1/2 tsp|
|Curry leaves||1 sprig|
- Soak tamarind in warm water for about 15 minutes and extract the juice.
- Heat kadai (I used clay pot to make this gravy to get more of that authentic/traditional flavor) with oil and temper with mustard seeds, urud dal, fenugreek seeds and curry leaves.
- Add the peeled garlic, small onions and saute until it turns golden brown.
- Add the chopped tomatoes and saute until it turns mushy. Then add tamarind extract, turmeric, kuzhambu podi and salt to taste and bring it to boil. Add some water if required.
- Boil the kuzhambu until it gets slightly thicker, the onions, tomatoes and the garlic should have got cooked well. It will take around 10-15 minutes. Then switch off the flame.
- Serve with rice and appalam/papad.
In this kuzhambu we are using shallots because they add a unique taste to our
curry. Also Sesame/Gingelly oil must be used in the recipe to obtain the traditional taste.
I will be sharing the Kuzhambu Podi recipe soon in my blog which i have used in this recipe. You can also use 2 tsp of red chilli powder and 1 tsp of coriander powder instead of kuzhambu podi.