
Spicy and tangy, flavourful poondu kuzhambu (south indian garlic gravy) recipe. This Poondu Kuzhambu I remember eating from my mothers hands, she will mix with rice and sesame oil/ghee and she will make bite size balls(roll) and make me and my brother sit and give it in our hands...will taste like heaven...We will ask her ‘is this honey or kuzhambu....👸I have used sambar powder,which my mother grinds in the mill and gives me when I visit her (for a year), you may use ur own sambar powder or instead replace with red chilli powder and little coriander powder.
Poondu kuzhambu recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4
Ingredients
Tamarind - 1 small lemon sized
Small onion - 1/3 cup Peeled
Garlic - 1/3 cup peeled
Jaggery - 1 generous pinch
Salt - As needed
Turmeric - 1/4 tsp
Pepper powder - 1/4 tsp(optional)
Curry leaves - 1 sprig
Sambar powder - 2 tsp
Small onion - 1/3 cup Peeled
Garlic - 1/3 cup peeled
Jaggery - 1 generous pinch
Salt - As needed
Turmeric - 1/4 tsp
Pepper powder - 1/4 tsp(optional)
Curry leaves - 1 sprig
Sambar powder - 2 tsp
To temper
Mustard - 3/4 tsp
Urad dal - 1 tsp
Toor dal - 1 tsp
Fenugreek seeds - 1/2 tsp
Cumin seeds - 1 tsp
Oil - 1 tbsp
Urad dal - 1 tsp
Toor dal - 1 tsp
Fenugreek seeds - 1/2 tsp
Cumin seeds - 1 tsp
Oil - 1 tbsp

Method:
- Soak tamarind in warm water for 1/2 hour and extract the juice.
- Heat kadai with oil,add tempering items followed by curry leaves,garlic and small onion.
- Fry till onion and garlic turns golden brown.
- Add tamarind extract,turmeric,salt,jaggery,sambar powder and stir well,bring to boil.
- Simmer till the kuzhambu gets thicker and onions and garlic should have got cooked well.Lastly add pepper powder and switch off.
- Transfer to serving bowl and serve with rice and ghee/sesame oil.
Notes
- Adding pepper at last adds extra flavour to the kuzhambu.
- If your kuzhambu doesn't get thick, add a tsp of rice flour dissolved in 1 tbsp of water and boil.
- The thickness of the kuzhambu depends on mainly the sambar powder we use.

Tastes awesome.good for cold ..bodyache
ReplyDeleteMam. ...how much water have to add? ? Will u say how much cup of water to add including tamarind extract?
ReplyDeleteTwo and half cup water is enough?
ReplyDelete3 cups may be. Time taken to thicken depends on the kuzhambu masala powder (sambar powder or vathal kuzhambu powder) you use.
DeleteI am waiting for ur reply mam
ReplyDeleteLove your blog so much.Tried this..the taste was just awesome.but I didnt get much quantity..i would like to try this for 4 persons.any suggestions Raji?
ReplyDeleteYou can try adding coconut. Add 1/4 cup ground coconut with little water.
Deletenice recipe..
ReplyDeleteNice kulambu. Give the Tamarind measure in cup or grams or spoon
ReplyDelete1 tblsp tightly packed
DeleteThankyou so much for your reply
DeleteYummy kulaimbu moth watering to see dis pic ma...
ReplyDeleteLooks yummy
ReplyDeletelovely recipe ...
ReplyDeleteWhat is rori flour? Did u mean rice flour?
ReplyDeleteOMG yes, updated now, thanks.
Delete