Poondu Kuzhambu | Poondu Puli Kuzhambu Recipe

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Poondu (in Tamil) or Garlic is one of my favorites. If you look at a number of recipes on this blog, garlic would have found its way. I love the flavour and taste of garlic that I add it at every chance I get. Needless to say, today’s recipe is my personal favorite. Poondu Kuzhambu or a gravy made using garlic. It tastes so good, what with the tanginess of the tamarind and the flavour of garlic, I can finish off a bowl of rice with this kuzhambu. This is one of the recipes I learnt from my BFF’s mom (of Tirunelveli Sodhi Kuzhambu fame). I was served a simple lunch of Thalicha paruppu and poondu kuzhambu during one of my visits to her place and its a taste I can never forget. Duly I got the recipe from her and have been making it ever since. With a side of some fryums and appalam/papad, this greats so good. On the plus side, it stays good for a day and taste keeps getting better with time! It goes really well with idli or dosa as well.

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To make Poondu Kuzhambu | Garlic Gravy

  • Servings: 2-4
  • Difficulty: Easy
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What I used –
  • Peeled Garlic, 15-20
  • Dried Red Chilli, 1 or 2
  • Mustard Seeds, 1 tsp
  • Jeera, 1 tsp
  • Fenugreek Seeds,3/4 tsp
  • Curry Leaves, a few
  • Sambar Powder, 2 tbsp
  • Turmeric Powder, 3/4th tsp
  • Thick Tamarind pulp, 1.5 tbsp
  • Salt, as required
  • Water, as required
  • Gingely/Sesame oil, 2 tbsp

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How I made –

1. In a thick bottomed pan, heat gingely oil. Add dried red chillies cut in halves, mustard seeds, jeera and fenugreek seeds. Let them splutter. Add peeled garlic pods and fry for 20 secs. Add curry leaves and fry for 5 secs.

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2. Add sambar powder and turmeric powder. Fry for 2-3 mins. The oil should be leavening from the sides. Mix some water with the tamarind pulp and add it to the gravy.

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3. Boil it on low flame for 10-15 mins until all the spices are well absorbed by the garlic pods. If required add some water.

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4. Serve hot with rice with a side of paruppu/dal along with fryums/appalam/papad.

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Note –
  • Use of gingely oil or virgin sesame oil in Kuzhambu recipes enhances the taste. In case of non-availability, cooking oil can be used.
  • Let the gravy simmer on low flame for about 15 mins atleast to have the perfect taste.
  • The gravy can be a bit too tangy due to the addition of tamarind. Adjust chilli powders accordingly.
  • Instead of sambar powder, red chilli powder + coriander + jeera powder can be added as well.
  • Stays well up to a day outside and up to 2 days in fridge.

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