Poondu Kuzhambu Recipe | Garlic Kulambu Recipe

Poondu Kulambu is a spicy and delicious curry made using garlic, tamarind, spice powder, herbs and spices. Poondu Kulambu is a great option when we run out of vegetables and is perfect to serve with rice, idli and dosa. Learn how to make delicious Poondu Kuzhambu with step by step pictures and videos.

I have tried many versions of Puli Kuzhambu, each one different in its own way. But eventually settled on this one, which is my patron because it’s our family’s favorite. This is a very easy and quick recipe that you can prepare in just 20 minutes if you have all the ingredients. I served it with rice, sutta appalam and sundakkai kootu. Try and enjoy this Poondu Kuzhambu!

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About Poondu Kuzhambu

In Tamil ‘Poondu’ means garlic and ‘Kuzhambu’ means curry, hence Poondu Kuzhambu translates to garlic curry. This Poondu Kuzhambu is a spicy South Indian curry that can be eaten with idli, dosa, rice, chapati etc. This is an easy and quick side dish that you can make with rice for lunch and use the leftovers with idli, dosa for dinner.

This South Indian curry is full of flavor and stays good for up to 2 days. It tastes best with idli or dosa the next day, also goes well with hot boiled rice. I find it delicious with curd rice also.

I love garlic in any form, so this Kuzhambu is obviously my favourite. The spicy and tangy flavor with a slight sweetness is perfect for rice, idli or even dosa. It remains good for 3-4 days. You can add any vegetable of your choice like ladyfinger, brinjal etc.

Believe me, Gugu likes it so much that he lovingly tells Amma that I can eat it every day, yes he likes it so much that even after having two meals the previous day, he asked me to pack it in his lunchbox. If you love spicy garlic flavored dishes then this is a must try!

garlic kuzhambu video

[embed]https://www.youtube.com/watch?v=2iZIXqV2xnA[/embed]

Garlic Kuzhambu Ingredients

• Garlic – Garlic is the main ingredient here which enhances the taste of the curry. You can use small or large varieties of garlic as per your preference.
• small onion – Small onion enhances the taste of the vegetable.
• Tamarind Tamarind along with ground paste forms the base of this curry.
• tempering – A basic tadka made with mustard seeds, cumin seeds, fenugreek seeds, asafoetida and curry leaves.
• Masala Powder – Turmeric powder, red chili powder and coriander powder are mixed in this vegetable.
• Jaggery – Ground jaggery is added in the last step to balance the taste.

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How to make Garlic Kuzhambu step by step

1.Add ¼ cup tamarind (tightly packed) in a bowl. – Add about one and a half cups of water in it.

2. Crush it well and keep it aside.

3.Put 3 tablespoons ginger oil in a pan. It is best to use gingelly oil although you can also use any cooking oil.

4. Add 1 teaspoon mustard seeds and let it splutter. Add ½ teaspoon cumin, ¼ teaspoon fenugreek seeds, few curry leaves and a pinch of asafoetida. Let it crackle.

5. Add 10-15 small onions, 20-25 garlic cloves.

6. Fry until light golden.

7. Add 1 and ½ tbsp red chilli powder and 3 tbsp coriander powder. The spice powders give thickness to this curry.

8. Fry well for a few seconds.

9. Filter and add tamarind extract.

10.Add ½ cup water.

11. Cover and cook for 15 minutes or until it thickens and oil separates. Keep stirring occasionally to prevent sticking or burning at the bottom.

12.The oil separates and the curry becomes thick. – Add 1 spoon jaggery powder in it and mix well.

13.Switch off.

Serve it hot with rice and vegetables of your choice.

Expert Tips

• Garlic – I have used the larger variety because the smaller variety dissolves easily when boiled for a longer time.
• Tamarind – Soak tamarind in hot water and grind it, which makes the work easier and more pulp comes out.
• Masala Powder – The spice powder adds thickness to the curry so add it as directed. Adjust the spice level as per your preference.
• vegetables – You can also add vegetables like brinjal, ladyfinger along with garlic. Fry the vegetables like we do for garlic and onion and follow the same procedure.
• Jaggery – You can skip the jaggery if you don’t like the sweet taste in your sabzi, but we like it as the tangy spicy flavor goes well with the sweetness.
• spice variety – It is medium spicy, if you like it more spicy then add 2 tbsp red chilli powder and 4 tbsp coriander powder.

service and storage

Serve Poondu Kuzhambu with rice and any fried vegetable, it tastes best when fresh. Keeps well at room temperature for 5-6 hours, keep it in the fridge and it keeps well for up to 2 days in the fridge.

general questions and answers

1.There’s a lot of oil, is it healthy?

We use gingelly oil for this curry and gingelly oil is a healthy addition to your diet. If you like to have it in just one meal then reduce the oil and consume it soon. Adding more oil also increases the shelf life and taste.

2.Can I substitute gingelly oil?

Yes, you can replace gingelly oil or sesame oil with regular cooking oil. But tastes vary as gingelly oil is best for this curry.

3.Can I add coconut?

Yes, to get more quantity you can grind 3 tablespoons of coconut finely and add it.

4.Is jaggery mandatory?

No, you can skip the jaggery, but I would recommend adding it for the right balance and to make this curry spicy.

5.Can we use small size garlic?

Yes, you can use but it may break or dissolve easily. So I would recommend adding big or medium sized garlic.

If you have any further questions about this Poondu Kuzhambu Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter ,

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