Garlic (Poondu) Kuzhambu is one among the healthiest and tastiest vegetarian Indian curries. Garlic (Poondu) Kuzhambu can be prepared in bulks, stored in an air-tight container and it stays fresh for months’ time. Garlic (Poondu) Kuzhambu is commonly known as Poondu Kulambu in Tamil Nadu. Garlic (Poondu) Kuzhambu goes out well with steamed rice and appalam/pappad. I have used large quantity of small onions / pearl onions / shallots for this curry, you can also substitute this with regular onions, but the small onions give wonderful taste (sweet). More the onions more the taste would be enhanced.
Garlic (Poondu) Kuzhambu has sweet, tangy and spicy taste with the thick gravy texture. As the days keeps on extending the curry tastes more and more yum. I have used garlic which has a single clove, you can use the regular garlic, also I have used the garlic without chopping, you can even chop and use them. But I would strongly recommend of using garlic without chopping, so that it has little chewy texture. I have used sesame oil, as sesame oil adds more flavor and helps in staying fresh for long time, you can use half and half – sesame oil and any cooking oil.
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Health benefits of Garlic (Poondu) kuzhambu: It is very healthy, as garlic helps in relieving indigestion, acidity and so on. It is given after pregnancy and also for lactating mothers, but here the amount of tamarind pulp is reduced little than the usual preparation. Give a try and share your feedback with us…
- Garlic / பூண்டு – 200 gms
- Pearl Onions / Small Onions / சின்ன வெங்காயம்– 400 gms
- Mustard seeds / கடுகு– ½ tsp
- Cumin seeds / சீரகம் – ¼ tsp
- Fenugreek / Methi seeds / வெந்தயம் – ¼ tsp
- Curry leaves / கறிவேப்பிலை – 2 sprigs
- Tamarind / புளி – a big lemon size ball
- Turmeric powder / மஞ்சள் தூள் – ¼ tsp
- Chilli powder / மிளகாய் தூள் – 2 tsp
- Cumin powder / சீரகதூள் – 3 tsp
- Salt / உப்பு – 1 ¼ tsp
- Sesame oil / நல்லெண்ணெய் – 3 tbsp
Making of Poondu Kuzhambu / Garlic Curry recipe –
- Soak tamarind in a cup of water for 20 mins, Prepare Tamarind Extract and keep it aside.
- Peel and finely chop the onions, keep it aside.
- Peel garlic and keep it aside.
- Heat oil in a Kadai or heavy bottomed vessel, add the mustard seeds, cumin seeds, fenugreek and curry leaves, wait until they crackle.
- Add the finely chopped onions and cook until the onions turn transparent.
- Add the garlic and cook until the garlic start turning golden brown in color.
- Add turmeric powder, chilli powder, cumin powder and salt, mix it well and cook until the raw smell of the masala goes off.
- Pour in the tamarind extract along with another half cup of water, mix it well, cover and cook until the garlic becomes soft and tender.
- Remove the lid, cook in low flame for few mins or until the oil starts floating on the top of the curry.
- Remove it from fire.
Serve hot with steamed rice and appalam/pappad for lunch.
Note: Make sure to bring it to room temperature, transfer it an air-tight container and refrigerate, so that it stays fresh for months’ time. During the time of use, take out only the required quantity of the curry, and store the back the leftover in the refrigerator.