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Home » KUZHAMBU/ GRAVY FOR RICE » Poondu kuzhambu recipe, Spicy poondu kulambu

Poondu kuzhambu recipe, Spicy poondu kulambu

January 15, 2009 by Raks Anand 19 Comments /

Poondu kuzhambu
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


Poondu kuzhambu

Method:

  1. Soak tamarind in warm water for 1/2 hour and extract the juice.
  2. Heat kadai with oil,add tempering items followed by curry leaves,garlic and small onion.
  3. Fry till onion and garlic turns golden brown.
    Poondu Chinna vengayam
  4. Add tamarind extract,turmeric,salt,jaggery,sambar powder and stir well,bring to boil.
    Poondu kuzhambu
  5. Simmer till the kuzhambu gets thicker and onions and garlic should have got cooked well.Lastly add pepper powder and switch off.
    Poondu kuzhambu
  6. 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! Poondu Kuzhambu

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Filed Under: KUZHAMBU/ GRAVY FOR RICE, LUNCH

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Reader Interactions

Comments

  1. Selvarani Ganesan

    May 6, 2014 at 12:10 am

    Tastes awesome.good for cold ..bodyache

    Reply
  2. Renuka Ambbarees

    August 26, 2014 at 2:38 pm

    Mam. …how much water have to add? ? Will u say how much cup of water to add including tamarind extract?

    Reply
  3. Renuka Ambbarees

    August 28, 2014 at 2:34 am

    Two and half cup water is enough?

    Reply
  4. Renuka Ambbarees

    September 5, 2014 at 12:19 am

    I am waiting for ur reply mam

    Reply
  5. Raks anand

    September 5, 2014 at 12:23 am

    3 cups may be. Time taken to thicken depends on the kuzhambu masala powder (sambar powder or vathal kuzhambu powder) you use.

    Reply
  6. kalyani

    September 25, 2014 at 7:20 pm

    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?

    Reply
  7. Raks anand

    September 25, 2014 at 7:33 pm

    You can try adding coconut. Add 1/4 cup ground coconut with little water.

    Reply
  8. asma zakir

    December 29, 2014 at 9:26 am

    nice recipe..

    Reply
  9. kamalaveni

    February 4, 2015 at 6:35 am

    Nice kulambu. Give the Tamarind measure in cup or grams or spoon

    Reply
  10. Raks anand

    February 4, 2015 at 6:40 am

    1 tblsp tightly packed

    Reply
  11. kamalaveni

    February 6, 2015 at 12:26 am

    Thankyou so much for your reply

    Reply
  12. shabu arawinth kumar

    April 29, 2015 at 1:06 pm

    Yummy kulaimbu moth watering to see dis pic ma…

    Reply
  13. anantha lakshmi

    December 9, 2015 at 3:26 pm

    Looks yummy

    Reply
  14. dharini u

    October 28, 2018 at 10:45 am

    lovely recipe …

    Reply
  15. Rajeswari Sankaran

    November 19, 2018 at 9:27 pm

    What is rori flour? Did u mean rice flour?

    Reply
  16. Raks Kitchen

    November 19, 2018 at 9:32 pm

    OMG yes, updated now, thanks.

    Reply
  17. Sowmya

    April 3, 2020 at 3:50 pm

    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

    Reply
  18. Veena Wagle

    May 20, 2020 at 5:23 pm

    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.

    Reply
    • Raks Anand

      May 21, 2020 at 11:35 am

      Thanks a lot for your feedback 🙂

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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