Poondu Kuzhambu Recipe – Chettinad Garlic Kuzhambu
South Indian garlic kuzhambu with tamarind and gingelly oil.
Servings: 2 people
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
Original recipe notes: It thickens when cool, tastes better the next day, and can be refrigerated for a week.