Poondu Kuzhambu (Spicy Garlic Curry)

Pulikuzhambu, Kara Kuzhambu, Poondu Kuzhambu these are all various varieties of thick tamarind based curries that are most popular in Tamilnadu apart from the usual Sambar & Rasam. The consistency is the key to make a perfect poondu kuzhambu. Recently I brought around 1/4 kg of fresh garlic from farmer’s market nearby and was waiting for weekend to make the gravy. After painstakingly peeling 2 whole bulbs of garlic I looked around the pantry and realized there was no Tamarind. Tamarind pulp is an essential ingredient to this curry because it gives the right tanginess to the gravy.

I blindly followed my own instincts and put together the below recipe. Though this may not be an authentic recipe it turned out super amazing. Without using coconut or rice flour the consistency was perfect.
The husband who is one picky eater loved it. You won’t believe it took exactly 25 minutes to prepare the kuzhambu. Try off and let me know how it goes.

[There is another version of Poondu Kuzhambu recipe here where I have used shallots,coconut. Check it out if you are interested]

Print Recipe

Poondu Kuzhambu (Spicy Garlic Curry)

Servings

Ingredients

To Roast and Grind

• 1 tbsp Channa Dal
• 1 tbsp Methi Seeds
• 1 tbsp Black Pepper Corns
• 2 tbsps Coriander Seeds

Other Ingredients

• 2 Garlic Bulbs of
• 3 Tomatoes Big
• 1 Onion
• 2 tbsps Sesame Oil
• 1/2 tsp Turmeric Powder
• 1 tbsp Chilli Powder
• 1/2 tbsp Jaggery Powder
• 1/2 tbsp Mustard Seeds
• 1/4 cup Curry Leaves

Servings Ingredients To Roast and Grind 1 tbsp Channa Dal 1 tbsp Methi Seeds 1 tbsp Black Pepper Corns 2 tbsps Coriander Seeds Other Ingredients 2 Garlic Bulbs of 3 Tomatoes Big 1 Onion 2 tbsps Sesame Oil 1/2 tsp Turmeric Powder 1 tbsp Chilli Powder 1/2 tbsp Jaggery Powder 1/2 tbsp Mustard Seeds 1/4 cup Curry Leaves

Instructions

1. Heat a teaspoon of oil in a pan and roast dal,methiseeds,pepper,coriander seeds

   
2. Grind them to a coarse powder
3. Just grind 3 tomatoes to a paste and keep it aside. I didn't add extra water while grinding
4. Chop an onion finely and peel off skin from garlic

   
5. Heat sesame oil in a kadai and add mustard seeds,curry leaves. Let them splutter
6. Later add onions and garlic cloves. Saute until they are caramalized

   
7. Add 1/4 cup of water. Add salt, pinch of turmeric and let them boil until garlic is cooked. It will approximately take 5-6 minutes

   
8. Now add tomato paste, chilli powder and keep stirring the curry for 3-4 minutes
9. Depending on the variety of tomatoes you have used the color of the curry starts changing to a bright red color

   
10. Let it boil in a low flame for at least 10 minutes
11. Now add the coarsely ground powder,jaggery powder,1/4 cup water and mix everything well
12. Adjust salt and spice
13. Leave it boil for 5 minutes. The curry will start to thicken and you can turn off the flame
14. Serve this tangy 'Poondu Kuzhambu' with steaming hot rice . I prepared keerai kottu today as a side dish 🙂