Poondu Kuzhambu - Garlic Kuzhambu
Posted by Chef Swaminatha Sharma on 18/08/2019
Soak 1 lemon sized tamarind for 30 mins in warm water, squeeze and keep aside. To this add 1 tomato made to puree, 1 tsp of Aahraam's Red Chilly Powder, 1/2 tsp Turmeric powder, required qty of sea salt, 1/2w tsp of Aaharam's Asafoetida, mix well and keep ready.
In a Kadai, add 75ml Gingelly oil, splutter mustard seeds, Fenugreek (Vendhayam), 1/2 tsp Urud dal and channa dal, 1 arc curry leaves, 1 green chilly, 2 red chillies, one by one. Now add 20 to 25 pods of Garlic and saute well until Garlic turns its colour. Now pour the Tamarind Mixture and bring to boil in medium flame for 5 to 7 mins.... Check the consistency of the Kuzhambu. Once oil oozes out, remove and transfer to bowl. Serve after 30 mins.
The taste of the Kuzhambu increases once its served after a day with plain steamed rice, served with Keerai Koottu or Fried Pappads....
