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Poondu Puli Kuzhambu / Garlic Kuzhambu Recipe is a traditional dish of South Indian cuisine. The only tiring part is peeling the skin of small onions and garlic, but once done this kuzhambu statys good for a week which will reduce our cooking burden. If once prepared in large quantity, it will be very helpful to working women and bachelors. This kuzhambu is not only a sidedish for rice but also goes very well with breakfast items like idli, dosa, appam, akki roti etc. This is a authentic recipe of my grandmother and she usually prepare this in a mud pot. The flavour of the mud pot blends with the kuzhambu and tastes divinely as it gets older. In our family, this kuzhambu will be prepared and given to newly delivered moms, as garlic has the capacity to heal the wounds and increase lactation.

Garlic Kuzhambu Recipe

Poondu Puli Kuzhambu | Garlic Kuzhambu Recipe

Recipe Cuisine: South Indian | Recipe Category: Kuzhambu Recipes / Sidedish
Preparation + Cook Time: 40 minutes | Serves: 2 to 3

Ingredients

Small Onion / Shallots – _^1/3 cup
Garlic – _^1/4 cup
Tomato – 2 small
Tamarind – 1 Small lemon size
Turmeric Powder – _^1/4 tsp
Salt – To taste
Sesame Oil – 2 to 3 tblsp

To Roast and Grind

Jeera – 1_^1/2 tsp
Pepper – 1 tsp
Coriander Seeds – 2 tsp
Methi Seeds – _^3/4 tsp
Red Chilli – 6 to 7
Curry Leaves – Few

To Temper

Mustard Seeds – 1 tsp
Methi Seeds – _^1/4 tsp
Jeera – _^1/4 tsp
Pepper – _^1/4 tsp
Thalippu vadagam – 1 pinch
Curry Leaves – Few

Method

1. Soak tamarind in hot water for 1/2 hour. Extract tamarind water. In a pan, add 1 tsp of oil and roast all the ingredients given in the table ‘To Roast and Grind’. Allow it to cool.
Poondu Puli Kuzhambu Steps1

2. Grind the roasted ingredients, in a mixer / blender with little water to a smooth paste.
Poondu Puli Kuzhambu Steps2
3. In a kadai add sesame oil generously and temper with the ingredients listed in the table ‘To Temper’. Now add shallots, garlic and saute until it turns transparent. Then add tomatoes and saute till it turns mushy.
Poondu Puli Kuzhambu Steps3 4. Now pour tamarind water, add turmeric powder and salt.

garlic-kuzhambu-recipe-steps4 5. Once it starts to roll boil, pour the grinded masala paste and mix well. Close the lid and cook in low flame for 10 to 15 minutes until the raw smell leaves and oil separates. The kuzhambu will be thick now and tastes good as it gets older.

garlic-kuzhambu-recipe-steps5
Enjoy this Poondu puli kuzhambu with hot steaming rice and appalam or pappad.

Garlic Kuzhambu Recipe

Tips

1. Adjust red chilli according to your spice level for this garlic kuzhambu recipe.
2. Always use shallots / small onions for this kuzhambu for good taste.
3. Don’t reduce the quantity of garlic (1/4 cup) for this kuzhambu proportion as garlic is the main ingredient of this recipe.
4. For simple version, you can skip ‘To roast and grind’ ingredients and add 1.5 tblsp of kulambu milagai thool / powder, but i recommend to roast and grind which gives the authentic taste.
5. Use sesame oil only which gives a great taste to this poondu puli kuzhambu and also add it generously.
6. If you have ‘thalippu vadagam’ in hand don’t skip to add it for more flavour.
7. Veggies like brinjal, mochai (broad beans), okra or black channa can also be added to this kuzhambu.
8. If you prefer, a small piece of jaggery can be added at last.
9. If preferred you can add some grated coconut along with other ingredients in ‘To Roast and Grind’ and grind it. This will yield more quantity to the kuzhambu but shelf life will be less.
10. This kuzhambu tastes good as it gets older and stays good for a week under refrigeration.