Tuesday, May 13, 2014

Poondu Kuzhambu/Garlic Puli Kuzhambu

My lil’one was not feeling well in the past week and he is slowly recovering hence couldn’t peep into the space for a while. Today i made this garlic/poondu kuzhambu  and thought of posting it even though it’s an easy one.
Garlic-15 pods, peeled
Shallots-15, peeled
Sambar Powder-1tbsp
Tamarind-lemon sized soaked in ½ cup of water. Extract the juice.
Salt- as needed
Jaggery-2 tsp
To Temper:
Gingelly oil-3 tbsp
Mustard seeds- 1 tsp
Urad dal- 1tsp
Channa dal-1/2 tsp
Methi seeds/Fenugreek seeds-1/4 tsp
Asafoetida-1 pinch
Curry leaves - 1 sprig
How It Happened:
1. Heat oil in a kadai, add the ingredients under the ‘to temper’ list. Once they pop, add the garlic and onions and fry until golden brown.
2. Simmer the flame and add the sambar powder and fry until a nice aroma comes off. Take care not to burn the sambar powder.
3. Add the tamarind extract and salt. Add another 1 cup of water.
4. Mix well. Allow it to boil in simmer until all the raw smell goes off & the garlic and onions are cooked say for 10 -15 mins.
5. Add the jiggery and mix well. Let it boil for another 2 minutes.
6. Switch off the flame and allow it to sit for at least ½ hour covered so that the flavours can come together.
7. Serve hot with white rice and papad.

*This kuzhambu keeps well in the refrigerator for a week if stored in a dry, clean airtight container.
*The oil may seem to be excess but that adds taste and aroma.
*The kuzhambu tastes better as it gets aged.

* Jaggery balances the acidity and spice level. So i recommend adding it.

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