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Spicy Chettinad Garlic(Poondu) Kuzhambu

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
Total Time 30 minutes
Cuisine Tamil
Servings 4 people

Ingredients
  

  • 20 cloves Garlic
  • 6 nos Shallots/Small onions halved, Kunjulli
  • 1/2 cup Tomato finely chopped
  • Tamarind lemon sized ball
  • Turmeric powder A pinch
  • 1/4 tsp Chilly powder
  • 1/2 tsp Sambar powder
  • Asafoetida A pinch, Kaayam /Hing
  • 1.5 tbsp Oil
  • 1/2 tbsp Jaggery powder optional, Sharkkara
  • Salt As reqd
  • Seasoning
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Fenugreek seeds Uluva
  • 1 no Red chilliey broken
  • 1 spring Curry leaves
  • Roast and grind to fine paste with a little water
  • 1/2 tsp Cumin seeds Jeerakam
  • 1/2 tsp Pepper corns
  • 3 nos Perl onion
  • 1 no Red Chillies
  • 1/2 tsp Coriander seeds
  • Curry leaves A few
  • 3 cloves Garlic
  • 1/2 cup Tomato

Instructions
 

  • For preparing spicy chettinad garlic(poondu) kuzhambu, soak the tamarind with salt three cups of water.
  • Add in the sambar powder, coriander and turmeric powder to the water. Keep it aside.
  • Cut the onions and 7 garlic cloves into length wise pieces. 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.
  • Pour in the tamarind water to this and mix well.
  • 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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