Poondu kuzhambu with coconut / Garlic kuzhambu

Poondu / garlic kuzhambu is prepared with sambar onion, garlic and ground coconut masala. All you need is a hot rice and appalam to go along with it. As we all know garlic / poondu has numerous health benefits and so it is good to add garlic in any form to our regular diet.

Ingredients:

Serves 3 to 4

• 15 nos – Garlic / poondu
• 10 nos – Sambar onion / small onion (chopped finely)
• 1/4 tsp – Turmeric powder
• 1 no – Tamarind (gooseberry size)
• Salt to taste

For grinding:

• 4 tbsp – Coconut grated
• 1 1/2 tsp – Coriander seeds
• 2 or 3 nos – Dry red chillies
• Few fresh curry leaves
• 1 tsp – Oil

For seasonings:

• 1 tbsp – Sesame oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram / ulunthu
• 2 pinches – Fenugreek seeds / vendhayam / methi seeds
• Few fresh curry leaves

Preparation method:

1. Soak tamarind in 1/2 cup of warm water and squeeze out the pulp, set it aside.
2. Heat oil in a pan, add coriander seeds and dry red chillies, saute for few seconds. Followed by grated coconut and curry leaves, saute it nicely. Switch off the stove and allow them to cool completely. Grind it to fine paste and set it aside.
3. Heat oil in a pan, season with items given in the list for seasoning. Add chopped sambar onion along with little salt, saute until they are golden brown in color.
4. Now add peeled garlic and saute for 5 to 10 seconds. Then add ground coconut masala and turmeric powder, saute for 2 minutes.
5. Add tamarind juice along with 3/4 to 1 cup water, bring it to boil and cook until raw smell of tamarind goes away and gravy reaches desired consistency. Switch off the stove and serve with hot rice and appalam.

Notes:

• You may increase or decrease number of dry red chillies as per your taste. Because dry red chillies are the only ingredient that add spice to this curry.

 

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