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

Ingredients

Tamarind – 1 small lemon sized

Small onion – 1/3 cup Peeled

Garlic – 1/3 cup peeled

Jaggery – 1 generous pinch

Salt – As needed

Turmeric – 1/4 tsp

Pepper powder – 1/4 tsp(optional)

Curry leaves – 1 sprig

Sambar powder – 2 tsp

To temper

Mustard – 3/4 tsp

Urad dal – 1 tsp

Toor dal – 1 tsp

Fenugreek seeds – 1/2 tsp

Cumin seeds – 1 tsp

Oil – 1 tbsp

Method:

Soak tamarind in warm water for 1/2 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 tsp of rice flour dissolved in 1 tbsp 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 tsp of ghee or sesame oil. Tastes great!