Poondu kuzhambu is one of my favorite from my childhood, i tasted this tasty poondu kuzhambu from neighbour house. Though my mother wont make this kind of kuzhambu, my neighbour aunty make sure whenever she makes the chettinadu style poondu kuzhambu she passes me a cup as i am huge fan of this kuzhambu.
After my marriage i have started including this healthy ingredients(poondu) to all my recipes, whenever it is possible, I actually love my onion garlic kuzhambu which is made with coconut milk , less spicy and dominance of coconut milk its very light and tasty. But this Version is very different and i loved the little spicy version.
This kuzhambu well go with hot steamed rice and along with you can serve some pappad and some south indian stir fry but i have served along with cabbage thoran definitely a great combo . filling too. Do try this and do not forget to drop a feedback .
Preparation Time : 10 minutes
Cooking time : 25 minutes
Servings – 3 to 4 ppl
To saute and grind:
Coriander seeds – 1 tbsp
red chilly – 3 nos (adjust as per need)
pepper corns – 1tsp
methi seeds – 1/2 tsp
Onion – 2 medium size
Tomato – 2 medium size
Gingelly oil – 1/2 tsp
To Make Kuzhambu
Gingelly oil – 1/4 cup + ( 2tbsp as per need)
Garlic – 20 nos
Tamarind – 1 medium lemon size
curry Leaves – few tempers
Sambhar powder – 1 1/2 tbsp (adjust as per need)
Mustard seeds – 2 tsp
water – 1 1/2 cup to 2 cups (as per need)
Take a cup and add the tamarind and add the 1 1/2 cup of water soak well. Take a kadai and pour the 1/2 tsp of oil and once hot add the coriander seeds red chilly, pepper and methi seeds saute for minute then add the onion and tomato and saute till tomato oozes it waters. off the flame cool down and grind in to paste. keep aside.
In kadai add the 1/4 cup of gingelly oil , wait till its hot, then add the mustard seeds, once cracked add the curry leaves along with garlic and stir it between wait till its half cooked. Mean while get ready with your Tamarind water.
Once its half cooked add the turmeric powder along with sambhar powder , saute well for 1 minutes, Then add the tamarind water and keep the flame in the medium wait till its become thick. in between keep stirring the kadai.
Once the quantity of tamarind water reduces adjust the salt and add the paste that we grind. mix everything together. wait till oil floats, then off the flame. serve it along with Hot rice and other stir fry accompaniments else pappad vadam goes well.
- Using shallots will enhance the taste, but i have used big onion as the shallots are out of stock in my pantry .
- I have used malai poondu( country garlic) which is quite big, so it was easy to peel. You can alternatively try the small garlic variety too.
- If your garlic is too big cut in to two halves.
- If you do not have sambhar powder replace it with coriander and red chilly powder.
- Gingelly oil is highly recommended as it has nice flavors,
- This can be consumed for two to three days by refrigerating