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Poondu Kuzhambu | Poondu Kulambu

January 28, 2015 By Vidya Srinivasan 41 Comments

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Poondu Kuzhambu is a flavorful rice accompaniment prepared with garlic, shallots and tomatoes.
Garlic is very good for health and I love any food prepared with garlic  This tangy Kuzhambu is  perfect for rice / idlies or even dosa. Like Milagu Kuzhambu and marundhu  Kuzhambu this Kuzhambu  can be kept for 3-4 days

If you are interested for some tasty South Indian kuzhambu varieties in TMF,

Kuzhambu varieties  with tamarind

Kuzhambu varieties without tamarind 

Poondu Kuzhambu | Poondu Kulambu

5 from 1 vote
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Course: Kuzhambu
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Garlic - 1/3 cup
  • Shallots - 1/3 cup
  • Tomatoes - 1 big
  • Tamarind - lemon sized ball
  • Sambar powder - 1 tsp Adjust according to your taste
  • Pepper powder - 1/8 tsp
  • Turmeric powder - a pinch
  • Coriander Powder - 1/2 tsp
  • Sesame oil - 1 tbsp
  • Mustard seeds - 1/4 tsp
  • Fenugreek seeds - 1/8 tsp
  • Channa Dal - 1/2 tsp
  • Curry leaves - few
  • Asofetida - a pinch
  • Jaggery powder - 1/2 heaped tbsp
  • Salt - as needed

Instructions

  • Soak tamarind in Luke warm water for 15 minutes and extract the juice with around 3 cups of water
  • Add oil to the pan. When oil is hot add mustard seeds,channa dal, curry leaves and fenugreek and let them splutter. Add garlic and onion and sauté till the onion raw smell goes off they are cooked. Add tomatoes and little salt, cook till tomatoes mushy
  • Add sambhar powder and sauté for 30 secs
  • Add tamarind extract, turmeric powder, pepper powder, coriander powder and salt; allow it to boil for 10 - 15 minutes to get rid off raw smell of tamarind juice
  • Add jaggery and cook for another 5 - 10 minutes or till the Kuzhambu becomes thick
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Notes

  1. If you think kuzhambu is watery take a ladle of Kuzhambu in a small bowl add 1/4 tsp of rice flour and mix well without lumps add it to the Kuzhambu
  2. Instead of using coriander powder and sambar powder, Coriander seeds along with 2 shallots and red chilli can be dry roasted and added to boiling Kuzhambu
  3. Red chilli can be used instead of sambar powder
  4. Large onion can be used instead of small onion
  5. Veggies like brinjal and ladies finger can be added after onions and garlic are cooked
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Poondu Kuzhambu

Preparation Time : 10 mins | Cooking Time : 25 mins

Ingredients:

Garlic –  1/3 cup

Shallots – 1/3 cup

Tomatoes – 1,big 

Tamarind – lemon sized ball

Sambar powder – 1 tsp (Adjust according to your taste)

Pepper powder – 1/8 tsp

Turmeric powder – a pinch

Coriander Powder – 1/2 tsp

Sesame oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek seeds – 1/8 tsp

Channa Dal – 1/2 tsp

Curry leaves – few

Asofetida – a pinch

Jaggery powder – 1/2 heaped tbsp

Salt – as needed

IMG_2624

Method:

  • Soak tamarind in Luke warm water for 15 minutes and extract the juice with around 3 cups of water
  • Add oil to the pan. When oil is hot add mustard seeds,channa dal, curry leaves and fenugreek and let them splutter. Add garlic and onion and sauté till the onion raw smell goes off they are cooked. Add tomatoes and little salt, cook till tomatoes mushy
  • Add sambhar powder and sauté for 30 secs
  • Add tamarind extract, turmeric powder, pepper powder, coriander powder and salt; allow it to boil for 10 – 15 minutes to get rid off raw smell of tamarind juice

IMG_2613

  •  Add  jaggery and cook for another 5 – 10 minutes or till the Kuzhambu becomes thick

IMG_2614

 

IMG_2625

 

Filed Under: Home remedy - cold | cough, Kuzhambu | Kulambu, Postpartum recipes | Pathiya samayal, Tamarind based Kuzhambu varieties Tagged With: chettinadu, CHinna, digestive, easy, healthy, how, Indian, Kara, kolambu, kulambu, kuzhambu, m, Make, prepare, puli, Quick, Recipe, s, simple, south, spicy, Tmf, to, vengaya, vetha, vidya

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Comments

  1. Malar says

    January 28, 2015 at 22:28

    Love this kuzhambu, I am tired of making daal all the time. After seeing your post, I am planning on Friday 🙂 Loved your pics dear!!!

    Reply
    • Traditionally Modern Food says

      January 30, 2015 at 14:34

      Thanks dear:-)

      Reply
  2. circadianreflections says

    January 28, 2015 at 22:46

    Miam, miam! I love garlic too. This sounds delicious.

    Reply
    • Traditionally Modern Food says

      January 30, 2015 at 14:35

      Thanku:-)

      Reply
  3. Charanya says

    January 28, 2015 at 22:51

    When I make this, Sanju goes’Awesome Rasam’. I have tried, tried and tried. This looks perfect <3

    Reply
    • Traditionally Modern Food says

      January 30, 2015 at 14:35

      Thanku Charu:-)

      Reply
  4. srividhya says

    January 28, 2015 at 22:52

    yummm. I add coconut milk to it.. (Nellai style 🙂 )

    Reply
    • Traditionally Modern Food says

      January 30, 2015 at 14:36

      Coconut milk sound interesting. I should try that

      Reply
  5. Aruna Panangipally says

    January 28, 2015 at 22:56

    I love anything with garlic too. 🙂

    Reply
    • Traditionally Modern Food says

      January 30, 2015 at 14:34

      🙂 glad to see someone like me

      Reply
  6. Francesca Trucco says

    January 29, 2015 at 01:47

    Sometimes I have problem with garlic , however I agree with you about the fact it is good for health .That’s why sometimes I force myself top use it in my cuisine. Alwyas a pleasure to read you, thanks so much. Kisses from Italy

    Reply
    • Traditionally Modern Food says

      January 30, 2015 at 14:36

      Thanks for ur kind words:-)

      Reply
  7. swapnakarthik says

    January 29, 2015 at 03:23

    Healthy traditional recipe,Vidya…my grandma used to make this…

    Reply
    • Traditionally Modern Food says

      January 30, 2015 at 14:36

      Thanku Swapna:-)

      Reply
  8. arnedehn says

    January 29, 2015 at 08:46

    looks so delicious !

    Reply
    • Traditionally Modern Food says

      January 30, 2015 at 14:36

      Thanku:-

      Reply
  9. Chitra Jagadish says

    January 29, 2015 at 12:49

    usually use crushed garlic-whole garlic pods in kuzhambu- sounds interesting- will try your version sometime….

    Reply
    • Traditionally Modern Food says

      January 30, 2015 at 14:34

      Sure C:-) thanku, I like using crushed garlic as well

      Reply
  10. Rani Vijoo says

    January 29, 2015 at 16:09

    Very tempting garlic curry…
    Looks delicious..

    Reply
    • Traditionally Modern Food says

      January 30, 2015 at 14:33

      Thank Rani:-)

      Reply
  11. padma says

    January 30, 2015 at 02:55

    Living most of my childhood in chennai….this dish brings nostalgic memories…It’s my all time fav..Thanks for sharing:)
    Hope to see you sometime soon in my space:)

    Reply
    • Traditionally Modern Food says

      January 30, 2015 at 14:32

      Thanku Padma:-) Sure

      Reply
  12. gayathri says

    January 30, 2015 at 08:57

    looks delicious.wish to have it with hot rice.

    Reply
    • Traditionally Modern Food says

      January 30, 2015 at 14:32

      Thanku Gayathri:-)

      Reply
  13. natasha says

    January 30, 2015 at 14:01

    Looks mouth watering

    Reply
    • Traditionally Modern Food says

      January 30, 2015 at 14:32

      Thanku Natasha:-)

      Reply
  14. marudhuskitchen says

    January 30, 2015 at 21:09

    Nice and tempting.. Kulambhu

    Reply
    • Traditionally Modern Food says

      January 31, 2015 at 22:12

      Thanku Vani:-)

      Reply
  15. durgakarthik says

    February 1, 2015 at 18:42

    Wow give me that cup.

    Reply
    • Traditionally Modern Food says

      February 5, 2015 at 16:07

      I wish I could give you Durga:-)

      Reply
  16. Sundari says

    February 2, 2015 at 03:22

    Wow!! am drooling here!! perfect for the weather 🙂

    Reply
    • Traditionally Modern Food says

      February 5, 2015 at 16:08

      Thanku Sundari:-)

      Reply
  17. sindhoooo says

    February 3, 2015 at 06:42

    So, Poondu means garlic right? This seems similar to Kokam rasam we prepare… thanks for the recipe, Vidya. TC! Keep smiling 🙂

    Reply
    • Traditionally Modern Food says

      February 5, 2015 at 14:49

      Thanku Sindhu:-) yes poondu is garlic

      Reply
  18. Sandhya says

    February 3, 2015 at 09:54

    Love this recipe, Vidya! What a delicious way to get more garlic in the diet!

    Reply
    • Traditionally Modern Food says

      February 3, 2015 at 16:21

      Thanku Sandhya:-)

      Reply

Trackbacks

  1. Udipi Sambar | Traditionally Modern Food says:
    February 12, 2015 at 22:53

    […] Poondu Kuzhambu […]

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  2. Pineapple Rasam | Traditionally Modern Food says:
    March 6, 2015 at 18:16

    […] Poondu Kuzhambu […]

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  3. Vendakkai Thenga Puli Kuzhambu | Traditionally Modern Food says:
    March 25, 2015 at 17:01

    […] Poondu Kuzhambu […]

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  4. Poondu Oorugai| Garlic Pickle says:
    April 22, 2017 at 19:35

    […] garlic always makes the dish extra special. I have posted a few recipes like milagu kuzhambu, poondu kuzhambu, garlic bread with garlic as key […]

    Reply
  5. Peerkangai Thogayal | ridge gourd chutney | Traditionally Modern Food says:
    November 30, 2020 at 20:59

    […] varieties also a great rice accompaniment with Rasam varieties, Milagu Kuzhambu, marandhu kuzhambu, Poondu Kuzhambu, or any tamarind-based Kuzhambu variety also curd […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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