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    Home » Gravies |Curries | Side Dishes » Gravy Dishes

    Poondu Kuzhambu | Poondu Puli Kuzhambu Recipe

    Published: Jan 13, 2016 by Ramya · 26 Comments

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    CH_DSC_0043_1 (2)

    Poondu (in Tamil) or Garlic is one of my favorites. If you look at a number of recipes on this blog, garlic would have found its way. I love the flavour and taste of garlic that I add it at every chance I get. Needless to say, today's recipe is my personal favorite. Poondu Kuzhambu or a gravy made using garlic. It tastes so good, what with the tanginess of the tamarind and the flavour of garlic, I can finish off a bowl of rice with this kuzhambu. This is one of the recipes I learnt from my BFF's mom (of Tirunelveli Sodhi Kuzhambu fame). I was served a simple lunch of Thalicha paruppu and poondu kuzhambu during one of my visits to her place and its a taste I can never forget. Duly I got the recipe from her and have been making it ever since. With a side of some fryums and appalam/papad, this greats so good. On the plus side, it stays good for a day and taste keeps getting better with time! It goes really well with idli or dosa as well.

    CH_DSC_0046_2

    To make Poondu Kuzhambu | Garlic Gravy

    • Servings: 2-4
    • Time: 35 mins
    • Difficulty: Easy
    • Print

    What I used –
    • Peeled Garlic, 15-20
    • Dried Red Chilli, 1 or 2
    • Mustard Seeds, 1 tsp
    • Jeera, 1 tsp
    • Fenugreek Seeds,¾ tsp
    • Curry Leaves, a few
    • Sambar Powder, 2 tbsp
    • Turmeric Powder, ¾th tsp
    • Thick Tamarind pulp, 1.5 tbsp
    • Salt, as required
    • Water, as required
    • Gingely/Sesame oil, 2 tbsp

    CH_DSC_0048_3 (2)

     

    How I made –

    1. In a thick bottomed pan, heat gingely oil. Add dried red chillies cut in halves, mustard seeds, jeera and fenugreek seeds. Let them splutter. Add peeled garlic pods and fry for 20 secs. Add curry leaves and fry for 5 secs.

    prep1

    2. Add sambar powder and turmeric powder. Fry for 2-3 mins. The oil should be leavening from the sides. Mix some water with the tamarind pulp and add it to the gravy.

    prep2

    3. Boil it on low flame for 10-15 mins until all the spices are well absorbed by the garlic pods. If required add some water.

    prep3

    4. Serve hot with rice with a side of paruppu/dal along with fryums/appalam/papad.

    CH_DSC_0050_4

    Note –
    • Use of gingely oil or virgin sesame oil in Kuzhambu recipes enhances the taste. In case of non-availability, cooking oil can be used.
    • Let the gravy simmer on low flame for about 15 mins atleast to have the perfect taste.
    • The gravy can be a bit too tangy due to the addition of tamarind. Adjust chilli powders accordingly.
    • Instead of sambar powder, red chilli powder + coriander + jeera powder can be added as well.
    • Stays well up to a day outside and up to 2 days in fridge.

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    1. srividhya

      January 13, 2016 at 11:07 am

      My favorite too. Nalla ennai and garlic and curry leaves - these three ingredients creates great magic. Great share GB.

      Reply
      • CHCooks

        January 14, 2016 at 12:08 pm

        Oh yes.. a classic combo 🙂 Thanks Sri 🙂

        Reply
    2. MyCulinarySaga

      January 13, 2016 at 12:09 pm

      I love all these traditional recipes you are putting up 🙂 slurp slurp

      Reply
      • CHCooks

        January 14, 2016 at 12:07 pm

        Thanks much for your support Trupti 🙂

        Reply
        • MyCulinarySaga

          January 14, 2016 at 12:14 pm

          Always 🙂

          Reply
          • CHCooks

            January 14, 2016 at 5:19 pm

            🙂 🙂

            Reply
    3. Freda @ Aromatic essence

      January 13, 2016 at 12:28 pm

      This sounds so flavorful and simple! will try it out 🙂

      Reply
      • CHCooks

        January 14, 2016 at 12:07 pm

        Sure dear, thanks 🙂

        Reply
    4. kavitaparvathi

      January 13, 2016 at 3:35 pm

      This kuzhumabu is my hubby's eternal favorite. My aunt prepares this. I shall try soon now to surprise him. 🙂

      Reply
      • CHCooks

        January 14, 2016 at 12:07 pm

        Oh wow 🙂 Let me know the outcome 🙂

        Reply
    5. Lynz Real Cooking

      January 13, 2016 at 6:39 pm

      yummmmm I love garlic! This is my kind of food!

      Reply
      • CHCooks

        January 14, 2016 at 12:06 pm

        Hope you get to try it 🙂

        Reply
        • Lynz Real Cooking

          January 14, 2016 at 5:50 pm

          I would love to! I pinned it so I can go back to it!

          Reply
          • CHCooks

            January 15, 2016 at 5:20 pm

            Sure Lynn 🙂

            Reply
    6. srividhya

      January 13, 2016 at 10:05 pm

      Not sure if my prev comment came in r not. Love this kuzhambu. Garlic , nalla ennai n curry leaves. These three are magic ingredients naa. Great recipe

      Reply
      • CHCooks

        January 14, 2016 at 12:05 pm

        Did get your comment Sri.. the lazy me forgot to approve.. thanks again pa 🙂

        Reply
        • srividhya

          January 14, 2016 at 12:15 pm

          No pa.. When I typed in it said server error. that’s why asked. you are not lazy and all.

          Reply
          • CHCooks

            January 14, 2016 at 5:18 pm

            Oh ok ok happens sometimes 🙂

            Reply
    7. Chitra Jagadish

      January 14, 2016 at 4:26 pm

      Flavorsome ....

      Reply
      • CHCooks

        January 14, 2016 at 5:16 pm

        Thanks 🙂

        Reply
    8. Traditionally Modern Food

      January 15, 2016 at 4:32 am

      I love poondu kuzhambu.. Ur version looks inviting dear

      Reply
      • CHCooks

        January 15, 2016 at 5:12 pm

        Thanks much dear 🙂

        Reply
    9. Bharani

      January 15, 2016 at 10:38 pm

      yummy ... garlic is my fav,,, i eat it even raw ... will try this ...thank you for the recipe 🙂

      Reply

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    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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