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 / 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.
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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 (Poondu) Kuzhambu / Vegetarian kulambu recipes
- 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.
Paal Kari is one of the most special dishes prepared in and around Tuticorin for Christmas. This goes out well with Coconut Milk rice, Toasted Bread, Hoppers /Appam. We induce Butter Beans to this curry, but I have induced Rajma / Red Kidney Beans. Let me share the recipe…
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Paal Kari / Lamb Cooked in Coconut Milk
- Mutton / Lamb – 250 gms
- Butter beans / Overnight soaked Rajma – 20 gms
- Onions – 200 gms
- Potatoes – 150 gms
- Green chillies – 3 nos
- Cumin seeds – 1 tsp
- Fennel seeds – 1 tsp
- Black peppercorns – ½ tsp
- Cinnamon (1” inch stick) – 2 nos
- Coconut milk – 2 cups
- Cloves – 5 nos
- Star Anise – 2 nos
- Ginger (1 “inch stick) – 1 no
- Garlic – 7 cloves
- Salt to taste
- Curry leaves – 2 sprigs
- Sesame oil – 1 tbsp.
Making of Paal Kari / Lamb Cooked in coconut milk –
- Clean the lamb/mutton pieces and keep it aside.
- Finely chop half the quantity of onion and roughly chop the rest of the pieces.
- Peel and roughly cube the potatoes to pieces.
- Take the roughly chopped onions, ¾ tsp of cumin seeds, fennel seeds, ginger, garlic and black peppercorns all together and coarsely crush them.
- Bring 2 to 3 cups of water to boil in a pressure-cooker, add the mutton/lamb pieces, and all the crushed ingredients, and pressure-cook for 4 to 5 whistles.
- Heat oil in a kadai, add cinnamon, cloves, star anise, leftover cumin seeds and curry leaves, wait until they crackle.
- Add the finely chopped onions, and cook until they turn transparent.
- Add the cubed potatoes and cook for 5 mins.
- Pour the pressure-cooked mutton along with the beans and the stock.
- Add salt, followed by the coconut milk, cover and cook until the curry thickens and the oil starts floating on the top.
Serve hot with Coconut milk rice or Toast Bread.
Recently I have been to diabetics’ awareness program conducted by Diabetic Food Trail at Anjappar Restaurant. The Chief Chef of Anjappar – Mr. Thamzhi Arasan came all along from Chennai and demonstrated us this Garlic Bittergourd Curry, as it one among the most healthiest and perfect curry for diabetes. Also I have shared one more version of Pagarkai Kulambu / Tangy Bittergourd Curry. Let me share the recipe…
CLICK HERE for more Vegetarian recipes (curry, biryani, variety rice, fry, gravy)
Taking this to Fiesta Friday #149 hosted by Angie@thenovicegarderner.
Pagarkai Poondu Kulambu / Bittergourd Garlic Curry
- Bitter gourd – 1 no
- Garlic – 10 cloves
- Tamarind – a lemon size
- Onion – 1 no (medium size)
- Tomato – 1 no (medium size)
- Mustard seeds – ¼ tsp
- Fenugreek seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Curry leaves – a sprig
- Turmeric powder – ¼ tsp
- Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Fennel seeds powder – 1 tsp
- Sesame oil / Gingelly oil – 2 tbsp
- Salt to taste
onions getting cooked with tempered spices and curry leaves
with garlic and tomatoes
with finely chopped bittergourd
with all the spice powders and salt
with tamarind extract
curry getting thicken and oil floating on the top
Pagarkai Poondu Kulambu / Bittergourd Garlic Curry
- Soak tamarind in warm water for few mins and prepare tamarind extract.
- Peel and finely chop the onion and tomato. Peel the garlic cloves and keep it aside.
- Scrap the skin of the bitter gourd, deseed and chop them to small pieces.
- Heat oil in a kadai, add mustard seeds, cumin seeds, and fenugreek seeds and curry leaves, wait until they crackle.
- Add the onions and garlic cloves; cook until they turn golden brown.
- Add the tomatoes and cook until they turn mushy.
- Add the finely chopped bitter gourd pieces followed by turmeric powder, chilli powder, coriander powder, fennel seeds powder, cumin powder and salt.
- Cook until the raw smell goes off.
- Pour the tamarind extract with a cup of water, cover and bring it to boil.
- Remove the lid, once the bitter gourd is cooked.
- Cook in medium flame until the curry thickens and oil floats on the top.
Serve hot with steamed rice, also goes out well with dosa. Perfectly matches with Ragi / Finger Millet Dosa and Kambu / Pearl Millet Dosa (stay tuned for the recipe).