Poondu or Garlic Kuzhambu

Total Time:
2.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 1 small lemon sized - tamarind
  • 1/3 cup - small onion, peeled
  • 1/3 cup - garlic, peeled
  • 1 generous pinch - jaggery
  • Salt as needed
  • 1/4 tsp - turmeric
  • 1 sprig - curry leaves
  • 2 tsp - sambar powder
  • To temper:
  • 3/4 tsp - mustard
  • 1 tsp - urad dal
  • 1 tsp - tur dal
  • 1/2 tsp - fenugreek seeds
  • 1 tsp - cumin or jeera
  • 3 tsp - oil

How to Make Poondu or Garlic Kuzhambu

  • Soak tamarind in warm water for 1/2 hours and extract the juice.
  • Heat kadai with oil, add tempering items followed by curry leaves, garlic and small onion.
  • Fry till onion and garlic turn golden brown.
  • Add tamarind extract, turmeric, salt, jaggery, sambar powder and stir well. Bring to a boil.
  • Simmer till the kuzhambu gets thicker and onions and garlic are cooked well.
  • Transfer to serving bowl and serve with rice and ghee or sesame oil.
  • Recipe courtesy: Rak's Kitchen

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