Spicy and tangy, flavourful poondu kuzhambu (south indian garlic gravy) recipe. This Poondu Kuzhambu I remember eating from my mothers hands, she will mix with rice and sesame oil/ghee and she will make bite size balls(roll) and make me and my brother sit and give it in our hands…will taste like heaven…We will ask her ‘is this honey or kuzhambu….👸I have used sambar powder,which my mother grinds in the mill and gives me when I visit her (for a year), you may use ur own sambar powder or instead replace with red chilli powder and little coriander powder.
Poondu kuzhambu recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4
Ingredients
Tamarind – 1 small lemon sized
Small onion – ⅓ cup Peeled
Garlic – ⅓ cup peeled
Jaggery – 1 generous pinch
Salt – As needed
Turmeric – ¼ teaspoon
Pepper powder – ¼ teaspoon(optional)
Curry leaves – 1 sprig
Sambar powder – 2 teaspoon
Small onion – ⅓ cup Peeled
Garlic – ⅓ cup peeled
Jaggery – 1 generous pinch
Salt – As needed
Turmeric – ¼ teaspoon
Pepper powder – ¼ teaspoon(optional)
Curry leaves – 1 sprig
Sambar powder – 2 teaspoon
To temper
Mustard – ¾ teaspoon
Urad dal – 1 teaspoon
Toor dal – 1 teaspoon
Fenugreek seeds – ½ teaspoon
Cumin seeds – 1 teaspoon
Oil – 1 tablespoon
Urad dal – 1 teaspoon
Toor dal – 1 teaspoon
Fenugreek seeds – ½ teaspoon
Cumin seeds – 1 teaspoon
Oil – 1 tablespoon
Method:
- Soak tamarind in warm water for ½ hour and extract the juice.
- Heat kadai with oil,add tempering items followed by curry leaves,garlic and small onion.
- Fry till onion and garlic turns golden brown.
- Add tamarind extract,turmeric,salt,jaggery,sambar powder and stir well,bring to boil.
- Simmer till the kuzhambu gets thicker and onions and garlic should have got cooked well.Lastly add pepper powder and switch off.
- Transfer to serving bowl and serve with rice and ghee/sesame oil.
Notes
- Adding pepper at last adds extra flavour to the kuzhambu.
- If your kuzhambu doesn’t get thick, add a teaspoon of rice flour dissolved in 1 tablespoon of water and boil.
- The thickness of the kuzhambu depends on mainly the sambar powder we use.
Enjoy with steamed rice and top it with a teaspoon of ghee or sesame oil. Tastes great! 
Tastes awesome.good for cold ..bodyache
Mam. …how much water have to add? ? Will u say how much cup of water to add including tamarind extract?
Two and half cup water is enough?
I am waiting for ur reply mam
3 cups may be. Time taken to thicken depends on the kuzhambu masala powder (sambar powder or vathal kuzhambu powder) you use.
Love your blog so much.Tried this..the taste was just awesome.but I didnt get much quantity..i would like to try this for 4 persons.any suggestions Raji?
You can try adding coconut. Add 1/4 cup ground coconut with little water.
nice recipe..
Nice kulambu. Give the Tamarind measure in cup or grams or spoon
1 tblsp tightly packed
Thankyou so much for your reply
Yummy kulaimbu moth watering to see dis pic ma…
Looks yummy
lovely recipe …
What is rori flour? Did u mean rice flour?
OMG yes, updated now, thanks.
Looks so yummy ! We don’t use sambar powder at home ! Can I add chilli powder instead ? Also can u tell me how much water we shld use to soak tamarind pulp
Hi,
I have tried this recipe twice already in a week and raved about it so much that all my extended family and friends have tried it as well. And loved it! Thank you for sharing.
Thanks a lot for your feedback 🙂