Name: Poondu Kuzhambu | Garlic Kulambu recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: White sesame seeds - 1 tsp; Cumin seeds - 1 tsp; Fenugreek seeds - 1/4 tsp; Gingelly Oil - 1/4 cup; Mustard seeds - 1/2 tsp; Hind - 1/4 tsp; Curry leaves - 1 strip; Shallots - 1/2 cup or 20 Nos.; Garlic - 1/2 cup or 30 Nos.; Tomato - 1 No. or 1/4 cup (finely chopped); Turmeric powder - 1/4 tsp; Chilli powder - 1.5 tsp (adjust to your spice level); Coriander powder - 1 tsp; Tamarind - lemon size; Water - 1 1/4 cup; Jaggery - 1 tsp; Salt - 1 tsp (adjust to taste)

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Table of Contents

ABOUT

Poondu Kuzhambu is a tamarind based gravy with garlic and grounded spices. It is one of the delicious curry famous in South India especially Tamil Nadu and is best consumed with hot white rice. The tanginess and spiciness compliments each other and tastes heavenly. Since my recipe doesn’t calls for coconut , it can be stored for a longer period and sometimes we do consume it with some hot crispy dosa and Idli . Try it out and thank me later !! 😀

When I do Poondu kuzhambu/garlic curry , my mom will ask me to do in excess . There are some days , where my mom will cook something special for me to office in limited quantity and when she wants to cook for her alone, she doesn’t feel like. During that time this kuzhambu helps her :D. This is one of my family’s favorite too.

Since there is no vegetables , it is handy to cook when you have garlic at home. They definitely take some time to reach the perfect consistency but it is all worth it.

MAJOR INGREDIENTS

Garlic

Garlic is the key ingredient as the name suggests. Choose garlic which are large , white and fresh. This gives the required aroma and garlicky taste to the recipe. Even if you are not a fan of garlic, after eating this curry , you will become one.

Oil

Gingelly oil is used for this recipe since any puli kuzhambu/ tamarind based curry tastes delicious with gingelly oil aka sesame oil. You can also use ground nut oil or normal vegetable oil. This recipe calls for a little more oil as it acts as a preservative to the entire dish and it oozes out.

Tamarind

Tamarind is the base for this curry which gives you the required tanginess and adds flavor when combined with garlic. Choose old tamarind which is slightly dark, in case it is too black it might change the color of the curry, so you could mix half of new and old tamarind.

Onions

For this kulambu, it is recommended to use shallots (small onions) which gives the real regional taste of that dish. Shallots have a slightly different taste than usual onion and in most of Tamil Nadu curries shallots are preferred over regular onions. In case of non availability , you can use normal onions finely chopped.

Sesame seeds, cumin and Fenugreek seeds

white Sesame seeds are used, which gives a nutty flavor, the cumin and fenugreek balances taste of garlic and tamarind in the curry. This powder is my secret ingredient to the best poondu kulambu you can ever have. This powder gives a different dimension to the entire curry.

TIPS AND NOTES

For garlic kulambu shallots is preferred over normal onions, which gives the authentic taste .
Garlic must be fresh and sauteing till it turns aromatic is important , as only then the garlicky smell will not be over powering in the kulambu
The powder made with sesame , fenugreek and cumin can be made and stored in advance too. However adding it fresh gives a great aroma.
If you wish to store, it is necessary to add the mentioned oil which act as preservative as well as adds to the taste. However if you are particular to reduce the oil, it might slightly affect the storage and taste as well.

STORAGE

This Poondu Kuzhambu has great shelf life. Thanks to fenugreek and gingelly oil added to this. This taste delicious for up to a month and even more if properly followed the recipe and stored in fridge.

Poondu Kuzhambu | Garlic Kulambu recipe

Author: foodiesroof Cuisine:South Indian Courses:Main lunch curry

Difficulty:IntermediatePrep time: 10 minutesCook time: 40 minutesRest time: 40 minutesTotal time: 50 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

Poondu Kuzhambu is a tamarind based gravy with garlic and grounded spices. It is one of the delicious curry famous in South India especially Tamil Nadu and is best consumed with hot white rice

Step by Step Instructions

In a pan, dry roast sesame seeds, fenugreek seeds, cumin seeds and grind to semi fine powder and keep it aside
To a clay pot or in a normal pan, add oil mustard, curry leaves and hing. Let it crackle
Add the shallots cut roughly (if they are little large). You can also add shallots without cutting. Saute till onions turn translucent.
Add the garlic as a whole without chopping and turmeric powder. Let the garlic saute in oil and becomes aromatic & the turmeric raw smell also has to go.
Add the tomatoes and saute till it turns soft
Once the tomatoes turn soft add the grounded masala, chilli powder and coriander powder and saute well till the raw smell goes.
Soak the tamarind separately in 1 cup of water for 20 mins. Squeeze the tamarind and strain. Add the tamarind water to the curry.
Add 1/4 cup of extra water if you require to adjust the consistency and let the raw smell of tamarind goes completely.
Add salt as required and close the lid. Let it cook till oil starts to ooze out.
Now add jaggery to balance the tamarind taste and mix well till it dissolves.
The curry/kuzhambu has to cook till it reduces to 3/4th and oozes out oil. It should be slightly thick consistency.
Serve with hot rice and enjoy!! Happy Eating