poondu kuzhambu south indian recipe /garlic small onion kulambu

Among other popular kuzhambu varieties that we do for lunch this poondu kuzhambu is also one among the evergreen dishes in the list. It’s a exact South Indian trade mark recipe which is addictive to be had as a side dish for even a simple plain curd rice. Especially for me curd rice and this poondu kuzhambu are deadly combination.Reason for adding equal amounts of onion and garlic is that the small onion and garlic enhances and lifts the taste of this kulambu. But, big onion is not allowed in this recipe only adding small onions will do the perfect job.As we are not adding any coconut it will keep for long days. Still, if you fear it will be spoilt you can keep it in fridge and use. Generally it is served with hot rice and sutta applam which is always divine. I always love to add little jaggery to balance the tanginesss and spiciness and believe me the taste will be always mind-blowing. Try this poondu kuzhambu south indian recipe for sure and give me a feed back .

poondu kuzhambu south indian recipe /garlic small onion kulambu

INGREDIENTS:

Small onions/chinna venkayam – 1 cup
Garlic cloves/poondu pal – 1 cup
Lemon sized tamarind soaked filtered and diluted with water
Gingelly oil/nallenai – 3 tbsp
Asafoetida – 1/2 tsp
Turmeric powder – 1/2 tsp
Salt as needed
Mustard seeds/kadugu – 1 tsp
Some urad and bengal gram dal fo tadka
Little piece of jaggery

To roast and grind:

Kadala paruppu/bengal gram dal – 2 tsp
Urad dal – 1 tsp
Dried red chillies/kaindha milagai – 3-4 or as needed
Fenugreek seeds/vendhayam – 1 tsp
Pepper/milagu – 1 tsp
Little plain oil to roast
Some curry leaves

METHOD:

1.Soak tamarind in water and strain the juice mix with water and keep ready.
2.Take a kadai with little oil to fry “roast and grind ingredients” and fry till golden or till nice aroma comes.
3.Let it cool and grind it to a smooth paste by adding water and keep ready.

4.Keep a kadai add gingelly oil then add mustard to splutter followed by urad and bengal gram dal when they are golden add some asafoetida.
5.Add both onions and garlic duo to this add necessary salt and cook then till is becomes little golden .Then add tamarind extract with turmeric and let it boil for some time till rawness goes off.

6.Add little piece of jaggery.
7.Now add the ground paste and let it cook till the oil oozes out.
8.Check for salt as i have added before itself, you may add if needed.
9.You can serve with hot rice any variety of appalams.

poondu kuzhambu south indian recipe /garlic small onion kulambu

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Total Time 45 minutes mins

Servings 4

Ingredients

  

• Small onions/chinna venkayam - 1 cup
• Garlic cloves/poondu pal - 1 cup
• Lemon sized tamarind soaked filtered and diluted with water
• Gingelly oil/nallenai - 3 tbsp
• Asafoetida - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt as needed
• Mustard seeds/kadugu - 1 tsp
• Some urad and bengal gram dal fo tadka
• Little piece of jaggery

To roast and grind:

• Kadala paruppu/bengal gram dal - 2 tsp
• Urad dal - 1 tsp
• Dried red chillies/kaindha milagai - 3-4 or as needed
• Fenugreek seeds/vendhayam - 1 tsp
• Pepper/milagu - 1 tsp
• Little plain oil to roast
• Some curry leaves

Instructions

 

• Soak tamarind in water and strain the juice mix with water and keep ready.
• Take a kadai with little oil to fry "roast and grind ingredients" and fry till golden or till nice aroma comes.
• Let it cool and grind it to a smooth paste by adding water and keep ready.
• Keep a kadai add gingelly oil then add mustard to splutter followed by urad and bengal gram dal when they are golden add some asafoetida.
• Add both onions and garlic duo to this add necessary salt and cook then till is becomes little golden .Then add tamarind extract with turmeric and let it boil for some time till rawness goes off.
• Add little piece of jaggery.
• Now add the ground paste and let it cook till the oil oozes out.
• Check for salt as i have added before itself, you may add if needed.
• You can serve with hot rice with any variety of appalams.
  

Notes

The poondu and small onions will all be cooked while boiling with tamarind itself then only you have to add the masala paste and boil for nice flavour.
For this gravy you can add more gingelly oil if we want so that it does not ruin for days.