Spicy chettinad poondu kuzhambu / poondu puli kuzhambu (garlic curry)

Name: Spicy chettinad poondu kuzhambu / poondu puli kuzhambu (garlic curry)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: en
Ingredients: Poondu / Garlic - 10 to 12 cloves; Shallots/Chinna Vengayam - 5 to 6 halved; Tomato - 1/2 finely chopped; Mustard seeds - 1/2 tsp; Fenugreek seeds / Venthayam - 1/2 tsp; Red Chillies - 1; Curry leaves - 4 to 5 leaves; Tamarind - lemon sized ball; Turmeric powder - a generous pinch; Chilli powder - 1 tsp; Sambar powder - 1/2 tsp; Hing - a pinch; Oil - 1.5 tbsp; Jaggery powder - 1/2 heaped tbsp; Salt- as required; Cumin seeds/Jeera - 1/2 tsp; Pepper corns/Milagu - 1/2 tsp; Coriander seeds - 1 tsp; Curry leaves - few; Shallots/Chinna Vengayam - 3; Garlic - 3 to 4 cloves; Red Chillies - 1; Tomato - 1/2

Main Dish

6 servings

20 min

30 min

Very Easy

(3/5 - 2 votes)

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Ingredients

Number of serving: 6

Poondu / Garlic - 10 to 12 cloves

Shallots/Chinna Vengayam - 5 to 6 halved

Tomato - 1/2 finely chopped

Mustard seeds - 1/2 tsp

Fenugreek seeds / Venthayam - 1/2 tsp

Red Chillies - 1

Curry leaves - 4 to 5 leaves

Tamarind - lemon sized ball

Turmeric powder - a generous pinch

Chilli powder - 1 tsp

Sambar powder - 1/2 tsp

Hing - a pinch

Oil - 1.5 tbsp

Jaggery powder - 1/2 heaped tbsp

Salt- as required

Cumin seeds/Jeera - 1/2 tsp

Pepper corns/Milagu - 1/2 tsp

Coriander seeds - 1 tsp

Curry leaves - few

Shallots/Chinna Vengayam - 3

Garlic - 3 to 4 cloves

Red Chillies - 1

Tomato - 1/2

Preparation

Add a tsp of oil and roast the ingredients in the same order given under : To roast and grind section, and grind it with little water to form a thick paste.
Soak tamarind in warm water, leave it for 10 mins. Filter and extract the semi thick tamarind water.
Now heat the remaining oil in a wide kadai, add mustard seeds, let it splutter. Then add red chilli, fenugreek seeds saute for 2 mins.
Then add garlic and shallots, saute till garlic, onion turns lightly browned. Now add chopped tomato fry well till its mixed and raw smell goes off.
Now add tamarind water and mix well. Now add the ground paste and allow it to boil till raw smell leaves. Add turmeric, chilli and sambar powder. Allow it to boil for 3-5 mins now add hing and salt.
Mix well and simmer it. Add the jaggery and mix well. Allow it to boil till it becomes a thick curry. It may take around 10-15 mins to thicken, depends on how watery is ur kuzhambu.

VVsharmilee

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