Garlic Curry | Poondu Kuzhambhu
Garlic Curry | Poondu Kuzhambhu

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, garlic curry | poondu kuzhambhu. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Garlic curry/Poondu Kuzhambhu (பூண்டு குழம்பு) in south indian style. One of the healthiest recipe for heart patients. Garlic Kuzhambu is a spicy and tangy tamarind based curry without any vegetables and coconut. Poondu puli kuzhambu is a spicy garlic curry with a tangy flavour.

Garlic Curry

To get started with this particular recipe, we must first prepare a few components. You can have garlic curry | poondu kuzhambhu using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Garlic Curry | Poondu Kuzhambhu:
  1. Prepare 4-5 full whole big Garlic
  2. Make ready 1/2 kg quantity of Small onions taken with 1 big hand
  3. Make ready 1/2 cup curry leaves
  4. Get 1 + 1/2 tablespoon Sambar powder
  5. Prepare 1 lemon size compress Tamarind
  6. Make ready 2 tablespoon Gingelly oil (or any cooking oil)
  7. Make ready 1/2 tablespoon Mustard
  8. Take 1/4 tablespoon Fenugreek (Vendiam)
  9. Take 1/4 tablespoon white Ulundhu
  10. Prepare 1/2 tablespoon or few quantities of Turkey Berry (Sundakkai) or Black nightshade seeds (Manathathakkali)
  11. Take To taste required portions of Rock Salt
  12. Take to taste required portions of Coconut paste if necessary

Since the Recipe contains garlic and pepper corns, it helps soothe a cold or cough. It is spicy and tangy, at the same time garlic adds a lot of flavour to the curry. Add in shallots, garlic and saute for a min. Add in tomatoes and cook till it gets mushy.

Instructions to make Garlic Curry | Poondu Kuzhambhu:
  1. Prepare the Garlic by peeling off it's skin. Chop into medium pieces if you want. Full Garlic pieces preferred.
  2. Similarly, prepare the small Onions by peeling off it's skin. Chop into medium pieces if you want.
  3. Soak the Tamarind for few minutes, filter out the waste and then add the following in the Tamarind essence, - - 1. 1 + 1/2 tablespoon Sambar powder. - 2. 1/2 tablespoon or few quantities of Turkey Berry (Sundakkai) or Black nightshade seeds (Manathathakkali). - 3. required portions of Rock Salt.
  4. Take a Kadai, heat it and add 2 tablespoon Gingelly oil. After the oil is ready, add the following, fry and mix it, - - 1. 1/2 tablespoon Mustard. - 2. After 1.) is fried, add less than 1/2 tablespoon of white Ulundhu. - 3. Similarly, After 2.) is fried, less than 1/2 tablespoon of Fenugreek (Vendiam). - 4. Then add the prepared Garlic, fry it to light golden colour. - 5. Then add the small onions, fry it to light golden colour. - 6. Then add the 1/2 hand curry leaves.
  5. Once all fried, add required amount of water to Kadai and close it to boil the Garlic and Onion. Leave it for 5 to 10 minutes.
  6. Simultaneously, boil the Tamarind essence containing all the required ingredients for 5 to 10 minutes.
  7. Once the Garlic is boiled, pour the Tamarind essence into it and boil it for 2 to 3 minutes. That's it. The dish is ready.
  8. If you find it too sour (Tamarind taste) or some people won't like it that way, then add diluted coconut paste. It will give a smooth taste.

Add in shallots, garlic and saute for a min. Add in tomatoes and cook till it gets mushy. Add in the ground masala and salt. Poondu Rasam Recipe with step by step photos. Tangy and tasty, simple and quick pond kuzhambu - tamarind based garlic curry.

So that’s going to wrap this up for this special food garlic curry | poondu kuzhambhu recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!