Poondu Kuzhambu

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 this Kuzhambu  can be kept for 3-4 days

Poondu Kuzhambu

Preparation Time : 10 mins | Cooking Time : 25 mins

Ingredients:

Garlic –  1/3 cup

Shallots – 1/3 cup

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 sambhar powder and sauté for 30 secs
• Add tamarind extract, turmeric powder, pepper powder, coriander powder and salt; allow it to boil for 10 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

My 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
• Tomatoes  can be used for more tangy flavour
• 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

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