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
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.
For this gravy you can add more gingelly oil if we want so that it does not ruin for days.