Poondu Kulambu | Poondu Kuzhambu
Poondu Kulambu is a spicy & flavourful gravy made by cooking garlic, tomato, onion with tempered & ground spices. Poondu Kulambu is an excellent choice when we run out of veggies & perfect to have with rice, idli & dosa. Poondu Kuzhambu Recipe is explained in this post with step by step pictures.
Servings2 people
Ingredients
- 10 to 12 cloves garlic
- 5 to 6 small onion halved
- 1/2 tomato finely chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1 red chillies
- few curry leaves
- lemon sized ball tamarind
- a generous pinch turmeric powder
- 1/4 teaspoon chilli powder
- 1/2 teaspoon sambar powder
- a pinch hing
- 1.5 tablespoon oil
- 1/2 tablespoon heaped jaggery powder optional
- salt as required
To roast & grind to a fine paste:
- 1/2 teaspoon jeera
- 1/2 teaspoon pepper corns
- 1/2 teaspoon coriander seeds
- 1/2 tablespoon chana dal optional
- few curry leaves
- 3 small onion
- 3 to 4 cloves garlic
- 1 red chillies
- 1/2 tomato
Instructions
- Add a teaspoon of oil and roast the ingredients in the same order given under : To roast and grind section.
- Allow it to cool and grind it with little water to form a thick paste and keep aside.
- Soak tamarind in warm water, leave it for 10mins.
- Then extract tamarind water and keep aside.
- Now heat the remaining oil in a wide kadai, add mustard seeds, let it splutter.
- Add curry leaves, red chilli, fenugreek seeds saute for 2mins.
- Add garlic and shallots, saute till garlic, onion turns lightly browned.
- Now add chopped tomato fry well till its slightly mushy and raw smell goes off.
- Add the extracted tamarind water to the curry and mix well.
- Now add the ground paste and allow it to boil till raw smell leaves.
- When the curry thickens add half cup water and allow it to boil for 3mins.
- Add hing, turmeric, chilli, sambar powder and required salt. Mix well and simmer it.
- Add jaggery,allow it to boil till it becomes a thick curry.
- It may take around 10-15mins to thicken…depends on how watery is ur kuzhambu.
- When oil starts seperating the perfect stage is reached.
- Switch off and serve Poondu Kulambu with hot steamed rice.
Notes
- You can omit jaggery if you do not like sweet taste in your curry but the show recommended to add it and we loved it as the tangy spicy taste compliments well with the sweetness.
- You can also add veggies like brinjal and bhindis with garlic. Just saute the veggies like we do for garlic and onion and follow the same procedure.
- The red chillies can be adjusted as per your spice level adjust chilli powder accordingly.
Nutrition Facts
Poondu Kulambu | Poondu Kuzhambu
Amount Per Serving (75 g)
Calories 286
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 995mg43%
Potassium 697mg20%
Carbohydrates 42g14%
Fiber 7g29%
Sugar 18g20%
Protein 6g12%
Vitamin A 1419IU28%
Vitamin C 289mg350%
Calcium 167mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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