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Garlic (Poondu) Kuzhambu / Garlic Curry / Vegetarian kulambu recipes

Garlic (Poondu) Kuzhambu / Garlic Curry / Vegetarian kulambu recipes

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.

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Garlic (Poondu) Kuzhambu / Garlic Curry / Vegetarian kulambu recipes

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.

CLICK HERE for more Vegetarian Curries or Vegetarian Kuzhambu recipes.

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…

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Garlic (Poondu) Kuzhambu / Vegetarian kulambu recipes

Ingredients:

  • 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 –

 

Preparation:

  • 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.

 

 

Athalakkai Kulambu Recipe / Tangy Athalakkai Curry Recipe / Athalakkai Recipes

Athalakkai Kulambu Recipe / Tangy Athalakkai Curry Recipe / Athalakkai Recipes

Athalakkai is an Indian vegetable, found in all parts of south India during winter. It looks like baby bitter gourd, also it has the same bitter taste but crunchy due to the seeds in it. This is a medicinal vegetable, which helps in weight loss, prevents diabetics and helps maintains the blood sugar level.

CLICK HERE for more Vegetarian recipes

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Athalakkai / Athalakka

My mom prepares curry, stir-fry/poriyal using this Athalakkai, but I never eat them due to the bitter taste, but now after my husband diagnosed with diabetics, I purposely got this from my home town “Thoothukudi” and prepared this curry for him.

CLICK HERE for more Diabetic-Friendly recipes.

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Athalakkai Kulambu recipe / Athalakkai pulikuzhambu recipe / Athalakkai recipes

Athalakkai Kulambu is simple to prepare, the tanginess in the curry reduces the bitter taste of Athalakkai, also I prefer using Gingelly/Sesame oil to bring the bitterness down. This curry goes out well with steamed rice and appalam / pappad or steamed rice and omelette. Also, it goes out well with dosa. Let me share the recipe…

Ingredients:

  • Athalakkai – 1 cup
  • Onions – 2 nos
  • Garlic – 4 cloves
  • Tomato – 1 no
  • Curry leaves – 2 sprigs
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Tamarind – a lemon (medium) size
  • Chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Cumin powder – 1 tsp
  • Salt – 1 tsp

Preparation:

  • Peel and finely chop the onions, garlic and tomatoes into small pieces.
  • Soak tamarind in a cup of water for 10 mins, mash the tamarind well in the water, discard the flesh and keep it aside.
  • Heat oil in a heavy bottomed vessel, add the mustard, cumin and fenugreek seeds followed by curry leaves and wait until they crackle.
  • Add the onions, garlic pieces and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they turn pulpy.
  • Add the athalakkai, followed by turmeric powder, chilli powder, cumin powder and salt.
  • Cook for few mins or until the raw smell of the masala goes off.
  • Pour the tamarind extract along with a cup of water, bring it to boil, cover and cook until athalakkai becomes soft and tender.
  • Once cooked, remove the lid and cook in low flame until the curry thickens and the oil floats on the top of the curry.

Serve hot with steamed rice and pappad or steamed rice and omelette.

 

 

Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe

Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe

Mor Kulambu or Moru curry is one of our family’s favorite and at least once in a week we use to have this Mor kulambu. In my earlier days, I use to prepare this moru curry with coconut and later when heard the version of mor kulambu without coconut and tried it, my family loves it to the core. So, this moru curry without coconut has been a default in our weekly menu. Few days back when I had very few spinaches left in my refrigerator along with some grated coconut, as I was planning for a holiday, decided to finish it off and so prepared this moru curry with coconut and spinach.

CLICK HERE for more Vegetarian recipes and CLICK HERE for Mor Kuzhambu recipe without Coconut.

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Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe / Mor Kuzhambu recipe with coconut

Keerai Mor Kulambu / Spinach Mor Kulambu is an easy, simple, also less time-consuming dish but delicious and healthy. Goes out well with steamed rice for lunch with any stir-fry or deep fry or chips. Let me share the recipe…

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Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe / Mor Kuzhambu recipe with Coconut

Ingredients:

  • Curd / Yogurt – 2 cups
  • Spinach – ½ cup
  • Mustard seeds – ¼ tsp
  • Onions – ½ no (medium size)
  • Cumin seeds – ¼ + 1 tsp
  • Fenugreek / Methi / Vendayam seeds – a pinch
  • Curry leaves – a sprig
  • Coconut (grated or pieces) – ¼ cup
  • Coconut oil – 1 tbsp
  • Red chillies – 3 nos
  • Salt – 1 tsp or as per your taste

Making of Keerai Moru Curry / Keerai Mor Kuzhambu –

Preparation:

  • Clean and finely chop the spinach, keep it aside.
  • Whisk the curd, make sure no lumps are formed or whisk in mixer using the reverse mode just for a second.
  • Peel and finely chop the onion, keep it aside.
  • Grind coconut, red chillies and a tsp of cumin seeds to a fine paste by adding little water and keep it aside.
  • Heat oil in a kadai, add mustard, fenugreek, cumin seeds followed by curry leaves and wait until it crackles.
  • Add the onions, cook until they turn transparent.
  • Add the finely chopped spinach, cook for few mins or until the leaves turn dark green in color.
  • Pour ½ cup of water, cover and cook, until the spinach becomes soft or cooked.
  • Pour in the ground coconut masala, cook until the raw smell goes off.
  • Pour the whisked curd / yogurt, cook in medium flame, keep on stirring continuously, so that you don’t get the curdled texture.
  • Once the curry starts bubbling, remove it from fire and transfer it to a bowl.

Serve it hot with any stir-fry and appalam.

Note: You can use any variety of spinach / keerai. For our daily Lunch Box update – CLICK HERE.

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Lunch Box with Mor Kuzhambu and Cabbage Stir-fry