Poondu Kuzhambu | South Indian Poondu Kulambu | Garlic gravy | Easy Kuzhambu Recipes

Poondu Kuzhambu is always my favorite. My grandma used to make this kuzhambu monthly twice or thrice and u know I used to lick the last drop of this as it will be so tasty and yummy during my childhood days, even now also... He he he.... My grandma, used to give garlic milk to me, when I have any gastric problem. But I used to run away from her, as I dont know the medicinal goodness of garlic. So she used to prepare this Poondu kuzhambu for me. Garlic has so many benefits. It is used to prevent various diseases like, heart disease, diabetes etc, it controls the weight, controls high blood pressure, increases good cholesterol, prevents blood clotting in arteries, increases immunity etc. So do try this kuzhambu and let me know how it came for you.

You can check my kuzhambu varieties here. Some are below 

Manathakkali Vatha kuzhambu 
Raw Papaya Mor kuzhambuMasal vadai Kuzhambu

Vendhaya kuzhambu 

Paruppu urundai kuzhambu 
Vendakkai puli kuzhambu
Paruppu Urundai Mor kuzhambu 
Sundakkai Vatha Kuzhambu

How to make Poondu Kuzhambu

Preparation time: 15 min | Cook Time: 25 min 
Total Time: 40 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients
Mustard seeds - a pinch
Fenugreek seeds - 2 pinch
Urud dal - 2 pinch

Garlic - 1 cup ( around 20 to 25 cloves )

Shallots - 10 ( or normal onion - 1 )

Tomato - 1

Tamarind - 1 small lemon size

Dry red chilli - 2

Chilli powder - 1.5 tsp

Coriander powder - 1 tsp

Turmeric - 1/5 tsp
Asafoetida - a pinch

Jaggery - 1 tsp

Curry leaves - few

Salt - as per taste

Oil - 2 tbsp + 1 tsp

Water - as needed

To grind
Cumin seeds - 1/4 tsp

Garlic - 5 to 6 cloves

Red chilli - 1

Shallots - 10 to 15 ( or normal onion - 1)

Tomato - 1

Curry leaves - few 

Method

1. Soak the tamarind in hot water for 10 min and extract the pulp and keep it ready. 

2. In a wok or kadai, add 1 tsp oil and when it is hot add the ingredients mentioned in To Grind and sauté them well till the onions and tomato becomes soft. Switch off and allow it to cool.

3. Transfer the content to food processor and grind to a coarse paste. In the same kadai, add oil and when hot, add the mustard seeds, fenugreek seeds and Urud dal. When the seeds splutters add the curry leaves and red chilli. Fry for a min.

4. Add the chopped onions (my shallots got over, so added normal onion) and the garlic cloves. Sauté it well. Add the tomato and cook till soft.

5. Now add the ground paste. Add the chilli powder, coriander powder, turmeric powder and salt. Add the asafoetida. If needed add water.

6. Allow it to boil and add the tamarind pulp.

7. Again allow to boil. Add the jaggery to it and mix well. When the oil oozes out, from the sides, switch off the stove.

8. Serve the yummy poondu kuzhambu with hot rice and appalam.

Delicious Poondu kuzhambu is ready

Notes:
1. Instead of shallots, you can use the normal onion also. But I feel, adding shallots increases the taste.
2. Jaggery level can be adjusted according to your preference.
3. Allow to boil for atleast 10 min, in medium flame.

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