POONDU KUZHAMBU (GARLIC CURRY)

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Poondu Kuzhambu
(Garlic curry)

Garlic cloves  is cooked soft in tangy and spicy sauce. The ingredients in this curry which has garlic, fenugreek, coriander (dhania), pepper and curry leaves is rich in medicinal values facilitate easy digestion and lactation.



Ingredients

1. Garlic - 1 large
2. Tamarind juice
3. Salt

Roasting and grinding to smooth paste
1. Coriander seed - 4 tbsps.
2. Fenugreek seeds - 1/4 tsp
3. Red Chillis - 8 to 10
4. Black Pepper corns - a heaped tsp
5. Cumin seeds - 1/2 tsp
6. Turmeric Powder - 1/2 tsp
7. Shallots - 2 or 1/2 cup
8. Garlic -  2 to 3 cloves
9. Curry leaves - a sprig
10. Gingelly oil - 1 tsp

Seasoning
1. Mustard seed - 1/4 tsp
2. Asafoetida - 1/4 tsp
3. Curry leaves - a sprig
4. Gingelly oil - 1/4 cup

Preparations
1. Soak tamarind pulp in warm water and extract the juice.
2. Heat oil and roast fenugreek ,coriander seed and red chillies in medium heat. Keep stirring until the colour changes and the aromatic.
3. Turn off the heat. Now add pepper corn, cumin seeds, turmeric powder, shallots, garlic and curry leaves and mix with all other ingredients. Let it cool before grinding.
4. Once cooled. Grind all the ingredients into a smooth paste with little water.
5. In a separate bowl, combine the tamarind juice with the grinded paste and add salt.

For seasoning
6.  Add oil, mustard seed, asafoetida, curry leave and garlic cloves and stir until the garlic turns golden brown. Now add the combined tamarind juice and grinded paste and mix well. Let it simmer for another 10 to 15 minutes or until aromatic or until the oil separates/surface.
7. Serve hot with rice or chappati



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