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Poondu kuzhambu

south Indian spicy poondu kuzhambu recipe
5 from 2 votes
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  • 2 tablespoon oil sesame oil
  • 1/2 teaspoon mustard seeds
  • 1/8 teaspoon fenugreek seeds
  • Curry leaves few
  • 12 big Garlic halved
  • 12 small onion halved
  • 1 to mato chopped
  • 1 tablespoon sambar powder
  • 1/4 cup tamarind paste homemade
  • 2 + 1/2 cup of water
  • 1/8 teaspoon turmeric powder
  • 1/8 teaspoon pepper powder
  • Required salt
  • 1 tablespoon jaggery


  • Firstly add 2 tablespoon of sesame oil and when the oil is hot
  • Add mustard seeds, fenugreek seeds, and curry leaves; saute let them splutter
  • Add garlic and saute for 1 minute or till they start to change color
  • Furthermore add small onion and sauté for 2 minutes till onions turn translucent
  • Add tomatoes and give a quick mix for 30 seconds
  • Turn down the flame to low add salt, turmeric powder, sambar powder, and saute in low flame for one minute
  • Add tamarind paste and give a quick mix
  • Furthermore add water and boil
  • Add pepper powder and boil the kuzhambu for 15 minutes; stirring in between
  • Finally, add jaggery and cook for 10 minutes or till kuzhambu comes to your desired thickness


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  1. If you don't have homemade taamrind paste, soak small lemon sized tamarind and extract juice
  2. To make poondu kulambu postpartum friendly recipe, reduce sambar powder and increase pepper powder
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