Spicy Chettinad Garlic(Poondu) Kuzhambu is a spicy as well as authentic dish. The tasty dish, cooked in Chettinad style goes well with hot rice as a side dish. Garlic is nutritious and increases immunity thereby protecting us from common illness. ‘Include garlic in your daily menu’ is the perfect saying. Sharing a simplified version of Spicy Chettinad Garlic(Poondu) Kuzhambu, well illustrated in simple sentences. Chopped garlic pieces and onion are cooked in a spicy tamarind mixture. The spiciness and flavor of Kuzhambu can be adjusted as per our requirements. Enjoy Spicy Chettinad Garlic(Poondu) Kuzhambu with loved ones.
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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- garlic - 20 cloves
- Shallots/small onions(halved, Kunjulli) - 6 nos
- Tomato(finely chopped) - 1/2 cup
- Tamarind(lemon sized ball) -
- Turmeric powder(A pinch) -
- Chilly powder - 1/4 tsp
- Sambar powder - 1/2 tsp
- Asafoetida(A pinch, Kaayam /Hing) -
- Oil - 1.5 tbsp
- Jaggery powder(optional, Sharkkara) - 1/2 tbsp
- Salt(As reqd) -
- Seasoning -
- Mustard seeds - 1/2 tsp
- Fenugreek seeds(Uluva) - 1/2 tsp
- Red chilliey(broken) - 1 no
- Curry leaves - 1 spring
- Roast and grind to fine paste with a little water -
- Cumin seeds(Jeerakam) - 1/2 tsp
- Pepper corns - 1/2 tsp
- Perl onion - 3 nos
- Red chillies - 1 no
- Coriander seeds - 1/2 tsp
- Curry leaves(A few) -
- garlic - 3 cloves
- Tomato - 1/2 cup
Ingredients
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Instructions
- Add in the sambar powder, coriander and turmeric powder to the water. Keep it aside.
- Cut the tomatoes to small pieces and keep it aside.
- Roast and then grind cumin seeds, pepper corns, perl onions, coriander seeds, curry leaves, garlic cloves and tomato with a little water to a fine paste. Keep it aside.
- Heat 1 1/2 tbsp of oil in a kadai and splutter the mustard seeds.
- Toss in the fenugreek seeds, red chilly and curry leaves. 7)Now add the chopped onion and chopped garlic. Saute till the onion turns lightly brown.
- Add the chopped tomato and saute till the raw smell goes.
- Then add the ground paste and whole remaining garlic. Allow it to boil till the raw smell goes.
- Cook in low flame till the gravy becomes thick.
- Spicy chettinad garlic(poondu) kuzhambu is ready.
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