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    Home » Recipes » Lunchsidedish » Poondu Kuzhambu| Garlic Puli Kuzhambu

    Poondu Kuzhambu| Garlic Puli Kuzhambu

    Posted on Jun 29, 2017 · Last Updated on Jan 22, 2022 by sharmila kingsly

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    Poondu Kuzhambu Recipe | Garlic Kuzhambu Recipe

    Poondu(Garlic) Kuzhambu is one of my favourite among all the kuzhambu any tangy curry will always be my favourite. Garlic is a very good source to reduce the cholesterol level it also controls the blood sugar and blood pressure level. I feel it is difficult to consume garlic raw so I add garlic in almost all the gravies and Sambar and this Kuzhambu is delicately prepared using garlic, I you are a garlic lover you will definitely enjoy this Kuzhmabu. It is very easy to prepare as we need to just sauté onions and tomatoes and cook in a tamarind based gravy.

    Poondu Kuzhambu goes very well with Steamed Rice and just Papad and any Vegetables stir Fry .Some of the stir Fry recipes which I have already posted are Beansstir Fry, Cabbage Stir Fry, Greens stir Fry, Banana blossom Stir Fry, Cauliflowerstir Fry.
    Similar Recipes:
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    Poondu Kuzhambu Recipe | Garlic Kuzhambu Recipe

    Poondu Kuzhambu

          Step by step Method with pictures:   

    1.     Soak the tamarind in hot water and set aside. Peel the garlic pods, chop the onions and tomatoes and set ready. Heat a Pan add in oil once it becomes hot add in the ingredients mentioned in the “To Temper” section one by one. Next add in the garlic pods.

    Step 1 - Poondu Kuzhambu Recipe | Garlic Kuzhambu Recipe
    2.     Fry for a min and then add in the chopped onions and fry till they becomes glossy. Next add in the tomatoes and cook till they leaves oil in the sides.
    Step 2 - Poondu Kuzhambu Recipe | Garlic Kuzhambu Recipe
    3.     Extract the tamarind water from the tamarind soaked in hot water and add it to the kuzhambu let it cook for 5 mins and then, Add in Turmeric powder, Kuzhambu Milagai thool (Curry chilli powder),Salt and the required water and allow it to cook.
    Step 3 - Poondu Kuzhambu Recipe | Garlic Kuzhambu Recipe
    4.     Cook till the oil separates finally add in the jaggery powder if using and give a good mix and then switch off the flame.
    Step 4 - Poondu Kuzhambu Recipe | Garlic Kuzhambu Recipe
    Poondu Kuzhambu goes very well with Steamed Rice and just Papad and any Vegetables stir Fry
    Poondu Kuzhambu Recipe | Garlic Kuzhambu Recipe
     
    Poondu Kulambu
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    Poondu Kuzhambu | Garlic Kuzhambu

    Poondu Kuzhambu goes very well with Steamed Rice and just Papad and any Vegetables stir Fry
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Kuzhambu
    Cuisine: Indian
    Servings: 4
    Calories:
    Author: sharmila kingsly
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    Standard 1 cup measures 240 ml

    Ingredients

    • Garlic pods – 20
    • Onion - 1
    • Tomato - 1
    • Tamarind a lemon sized pulp
    • Salt as needed
    • Turmeric powder – ¼ tsp
    • Curry chilli powder /Kuzhmabu milagai thool – 2 tbsp
    • Water as needed
    • Jaggery powder – 1 tsp optional

    To Temper :

    • Gingelly oil – 2 tbsp
    • Mustard Seeds – 1 tsp
    • Cumin Seeds – ½ tsp
    • Curry Leaves – 1 spring
    • Fenugreek seeds – ½ tsp
    • Dry Red Chilli - 2

    Instructions 

    • Soak the tamarind in hot water and set aside. Peel the garlic pods, chop the onions and tomatoes and set ready. Heat a Pan add in oil once it becomes hot add in the ingredients mentioned in the “To Temper” section one by one. Next add in the garlic pods.
    • Fry for a min and then add in the chopped onions and fry till they becomes glossy. Next add in the tomatoes and cook till they leaves oil in the sides.
    • Extract the tamarind water from the tamarind soaked in hot water and add it to the kuzhambu let it cook for 5 mins and then, Add in Turmeric powder, Kuzhambu Milagai thool (Curry chilli powder),Salt and the required water and allow it to cook.
    • Cook till the oil separates finally add in the jaggery powder if using and give a good mix and then switch off the flame.

    Notes

    •  If you don’t have access to kuzhambu Milagai thool you can also replace it with Chilli powder or Sambar Powder but add only 1 tbsp.
    •  Don’t replace gingelly oil with other cooking oil as it gives a unique taste to the kuzhambu.
    •  The Kuzhambu stays good for weeks together when handled clean and stored in refrigerator.
    •  Tastes best when served with Steamed Rice any Veg stir Fry along with Papad or Fryms.
    •  You can also replace Onions by shallots for a good taste.     
    Keyword Garlic Kuzhambu, Poondu Kuzhambu
    Tried this recipe?Mention @happietrio or tag #happietrio
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