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 – 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
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
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! 
Selvarani Ganesan
May 6, 2014 at 12:10 amTastes awesome.good for cold ..bodyache
Renuka Ambbarees
August 26, 2014 at 2:38 pmMam. …how much water have to add? ? Will u say how much cup of water to add including tamarind extract?
Renuka Ambbarees
August 28, 2014 at 2:34 amTwo and half cup water is enough?
Renuka Ambbarees
September 5, 2014 at 12:19 amI am waiting for ur reply mam
Raks anand
September 5, 2014 at 12:23 am3 cups may be. Time taken to thicken depends on the kuzhambu masala powder (sambar powder or vathal kuzhambu powder) you use.
kalyani
September 25, 2014 at 7:20 pmLove 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?
Raks anand
September 25, 2014 at 7:33 pmYou can try adding coconut. Add 1/4 cup ground coconut with little water.
asma zakir
December 29, 2014 at 9:26 amnice recipe..
kamalaveni
February 4, 2015 at 6:35 amNice kulambu. Give the Tamarind measure in cup or grams or spoon
Raks anand
February 4, 2015 at 6:40 am1 tblsp tightly packed
kamalaveni
February 6, 2015 at 12:26 amThankyou so much for your reply
shabu arawinth kumar
April 29, 2015 at 1:06 pmYummy kulaimbu moth watering to see dis pic ma…
anantha lakshmi
December 9, 2015 at 3:26 pmLooks yummy
dharini u
October 28, 2018 at 10:45 amlovely recipe …
Rajeswari Sankaran
November 19, 2018 at 9:27 pmWhat is rori flour? Did u mean rice flour?
Raks Kitchen
November 19, 2018 at 9:32 pmOMG yes, updated now, thanks.