Poondu kuzhambu (Garlic Tamarind curry)

Posted On April 24, 2010

This Dish is familiar in the southern part of India. Poondu kuzhambu is a mouth-watering dish that is liked by almost anyone who wants 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 the fridge for a couple of weeks. Poondu kuzhambu preparation method is mostly the same as basic kara kuzhambu .

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

Ingredients:

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 chilies dry – 2 nos
8. Small Onion – 1 Cup
9. Garlic – 1 cup
10. Tomatoes – 2 chopped
11. Tamarind – 1 medium lemon size( soak in 1/2 cup of water and take the 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.

Method:

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

2. When the garlic is cooked, mash 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 chili 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 into small pieces )

5. Add chili powder, coriander 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 flavor.