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.
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.