Poondu kuzhambu (Garlic Tamarind curry)

24 Apr

This Dish is familiar in southern part of India. Poondu kuzhambu is a mouth watering dish which is liked by almost anyone who want to give a feast to their tongue. It contains sweetness and sourness  from tamarind and tomato, slight bitterness from fenugreek. The flavor and taste of onion and garlic, mixed other spices,  creates a wonderful blend. Poondu kuzhambu can be prepared and stored in fridge for a couple of weeks. Poondu kuzhambu preparation method is mostly same as basic kara kuzhambu .

Adding the pre-cooked smashed garlic is the speciality of my version of poondu kuzhambu which gives little sweet taste to the curry, flavourful and thickens the curry.


  1. Oil – 2 Tsp
  2. Mustard- 1 Tsp
  3. Fenugreek – 1/4 Tsp
  4. Cumin – 1/2 Tsp
  5. Peppercorns – 1 Tsp
  6. Asafoetida – 1/4 Tsp powdered
  7. Red chillies dry – 2 nos
  8. Small Onion – 1 Cup
  9. Garlic – 1 cup
  10. Tomatoes – 2 chopped
  11. Tamarind – 1 medium lemon size( soak it 1/2 cup of water and take juice of it )
  12. Chilli powder – 2 Tsp
  13. Corriander powder – 2 Tsp
  14. Turmeric – 1/4 Tsp
  15. Curry leaves – 1 Strand
  16. Salt for taste.


1. Take half cup of garlic and cook with 1/2 cup of water in a pressure cooker for 1 whislte. (or) cook 1/2 cup of garlic in a cooking vessel covered with lid.

2. When the garlic is cooked, smash it with a spoon and keep it aside. Use that garlic water later in curry.

3. Add one spoon of oil to the pan. Add mustard let it crackle. Now add fenugreek,cumin, peppercorns,asafoetida and red chilli and stir for a minute.

4.Take 1/2 cup of small onions and chop it finely. Add this to the pan and fry for 2 minutes. Add 1/2 cup of whole garlic and fry for a minute.(You can also cut the whole garlic in to small pieces )

5. Add chilli powder , corriander powder and turmeric and mix it for 30 sec.

6. Add tomatoes and cook for 3 minutes.

6. Add the tamarind juice and salt . Cover it and cook for 15 minutes. Now add the already cooked and smashed garlic to the curry and cook it for another 10 minutes.

7. Finish the curry by adding curry leaves. The consistency of the curry should be thick like batter.

Tip: Poondu kuzhambu goes very well with rice. You can add 2 Tsp of Seasame oil at the end which gives a very good flavour.


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Leave a Reply


  1. Sushma Mallya

    April 24, 2010 at 2:42 am

    Mouthwatering dish, never tried this type of gravy but blend of spices used is really very nice and make this gravy flavourful and yum….loved the recipe…

  2. SathyaSridhar

    April 24, 2010 at 3:33 am

    I like poondu kuzhambhu verymuch its been long days i tasted this yummy curry,,garlic bulbs from kuzhambhu makes me mouthwatering…

  3. SathyaSridhar

    April 24, 2010 at 3:38 am

    Sorry,,pickle onion in curry makes me mouthwatering..

  4. uma

    April 24, 2010 at 8:00 am

    this is an interesting combo for rice.. spicy n yummy!

  5. Vinolia

    May 3, 2010 at 5:56 am

    poondu kuzhambu makes me nostalgic… your curry looks delicious, we do it similarly too.
    elders do this curry specially for young mothers (back at home) .. that’s a nice post!!!

  6. Indian Restaurants in Edinburgh

    July 20, 2010 at 8:58 am

    This sounds like a fantastic curry. How easy is it to make? Some currys scare me a little due to their complex instructions. This doesn’t seem too tricky though.

  7. Sakthi

    March 23, 2011 at 12:48 pm

    I tried out th Poondu kuzhambu.
    That was very delicious and it tastes very good with rice.
    Really nice!!!