Poondu Kuzhambu | Poondu Kulambu

January 28, 2015 By Vidya Srinivasan 40 Comments

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

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

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

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

Poondu Kuzhambu | Poondu Kulambu

5 from 1 vote

Print Pin Comment

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

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
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
Red chilli can be used instead of sambar powder
Large onion can be used instead of small onion
Veggies like brinjal and ladies finger can be added after onions and garlic are cooked