I love Pulikuzhambu, Poondu Kuzhambu and all the varities of curries that are prepared with Shallots/Onions/Garlic/Tamarind & some basic Indian spices. Especially when a time like this lockdown where we don’t have access to many vegetables you can prepare this curry and keep it refrigerated for a week. It stays good for 2-3 days even without refrigerating. Have tried two different methods of preparing Poondu Kuzhambu. You can search them in my blog.
I wish I had shallots the day when I made this kuzhambu. Neverthless it tasted great with Red Onions too. If you have shallots I would strongly recommend you to add add 10-12 of them instead of one big onion. To be honest nothing matches the flavor of namma ooru Chinna Vengayam 
Ingredients
|
|
Instructions
- Heat sesame oil in a pan
- Add mustard seeds, black pepper corns, saunf and curry leaves (if you have). Let them splutter
- Add chopped onions and garlic pods
- Add turmeric and salt. Saute well until onions become translucent and Garlic is roasted well
- Add tamarind pulp, hing, red chilli powder and coriander powder
- Let them boil in medium flame for atleast 15 minutes
- At this stage mix riceflour with little water and add it to the pan
- Let the whole mixture boil for 5 more minutes. Adding rice flour paste is optional. All you need to do is boil the garlic curry for extra 10-12 minutes to let it thicken on its own without flour paste
- Once it is thickened adjust salt
- Delicious Garlic Kuzhambu is ready to be served with Rice and Poriyal. You can also serve it as a side for Dosai/Upma too
Recipe Notes
- The color of the kuzhambu depends on the variety of Chilli Powder and the tamarind you use
- Adjusting spice might be little tricky. The above measurement worked perfectly wel for me. I use TRS brand's chilli powder
- When the kuzhambu is boiling try to taste inbetween and check.If you feel it is too spicy add extra 1/2 cup of water and a pinch of salt. Let it boil for another 10-12 minutes. You can also add jaggery to balance the flavor