It is a spicy curry prepared with a lot of tamarind and garlic. Mostly this poondu kulambu can be served like vatral kulambu after the sambar rice.
Thanks to the commercial world... we are now getting this authentic poondu kulambu in sachets and bottles by popular brands.
Spicy poondu kulambu served over piping hot rice along with a simple cabbage poriyal and applam can make a perfect homely dinner..Isn't it:)
Poondu kulambu / Garlic spicy tamarind curry / Poodu puli kulambu :
Ingredients
Garlic - 2 full (20 pearls)
sesame oil- 3 tbsp
Asafoetida - a pinch
Tamarind - 1 lemon size
Turmeric powder - 1/4 tsp
chilli powder- 1 tsp (optional)
Kulambu milagai thool - 3 tbsp
cumin seeds - 1/2 tsp
mustard seeds - 1/2 tsp
fenugreek seed- 1/4 tsp
curry leaves - 1 sprig
chopped Red onion or shallot - 1 cup
Tomato - 1 big
salt - to taste
jaggery - 1 tsp
Method:
Extract juice from tamarind. Mix the chilly powder , kulambu milagai thool , Turmeric powder ,salt, and mix well. Keep aside.
Heat oil in a pan .
Add the mustard seeds ,cumin and fenugreek seeds.
Let the mustard pop. Sprinkle the asafoetida.
Now put the curry leaves , onion and saute till the onion turns brown.
Then add the chopped tomato and let it mash completely.
Skin the garlic . Put the garlic along with tomato and saute well.
Then pour the tamarind extract and let it come to a boil.
Reduce heat to medium.
Wait till the kulambu becomes a thick gravy and oil starts showing off.
Add a small piece of jaggery (10 gms) and switch off flame.
Serving suggestions:
It can be served as a side dish for rice, chapathi and curd rice.
Goes fine with hot rice and pappad.
This can be preserved even outside refrigerator for 3 - 4 days(If oil is used liberally and handled with hygiene).
So this can be used for travel food packages.
Poondu kulambu can be safely refrigerated for a month.
Note:
*Click to seekulambu milagai thool recipe.
*Kulambu milagai thool can be replaced by the folowing mixture:
coriander powder 2 tsp + sambar powder 1tsp + idly podi 2 tbsp
36 comments:
healthy one dear..looks yummy
must be tasty and combo with rice is great
i love this kozhumbu..i add lot of ginger too for the extra zing ...
That curry looks nice.
What is Kulambu milagai thool?
One of my Fav kuzhambu! Would Like to have with Hot rice and appalam.
My favourite kuzhambu, just love with papads and rice..yumm, mouthwatering..
This is new to me Viki..garlicky gravy must have been yum..am grt fan of garlic..:)
Hi Viki,
Ever since I've shifted to Chennai I've become a big fan of the cuisine of this place :) it's pure flavours and the mix and match is just amazing :) this poondu curry seems tounge tickling Thanks dear
TC
Looks nice viki..I add poondu in vatral kuzhambu.But never tried in this way..Will surely make it ..
oh this looks great shame my mum in law doesn't eat garlic anymore, is the cabbage priyal on here? lol rebecca
It's indeed a nice side dish for all garlic lovers.
i love garlic....i usually don't add jaggery....yummy
I would have to try this...I made once...and loved it...looks fab
Just looking to thepic i am drooling.
I am drooling over that picture Viki...this is my all time favorite...I love it with chicken 65 :)
Nice and healthy recipe dear...
Authentic recipe...so yummy! great combo with rice and appalams...!
Sounds too good.. Looks soo yumm.. :)
poondu kuzhambu enaku romba pudikum.. do check my blog for ur award!
Looks heavenly for garlic lovers!
This is a real new recipe to me viki...
Looks really terrific...gotta try it!!!
Thanks a lot friends.
Chakhlere: Kulambu milagai thool is a powder made with dry red chilli , coriander and many other herbs. we can get the powder from sakthi masala brand. See my link to get the recipe.
I imagine with papad! Great for up coming cold days!
Please come and collect your award from my blog dear
I love this kulambu, tastes great on a cold day.
this looks like a spicy curry n i'd love to make it...never had something like this before.
Kulambu looks yum.One of my fav.
I want to give this a try my hubby might love this, that's going to be a treat for him!!, as I don't use poondu in my authentic cooking, which we are not used to. But, things change, these days i use lot of garlic in my cooking as i am away from my in-laws and parents!!, i had heard of this but never tried it, i love poondu in grinding but not this way, must try this, my hubby likes poondu pickle, which he makes himself!!, never eaten poondu in whole!! i am planning to do this today
Hi Viki,
Came across your site when i wanted to make arachu vitta sambhar last week and now not a day goes by without visting your blog.Thanks a lot !
Very easy to make and awesome receipes.Perfect measurements so very easy for a beginner like me !
Good luck !
Sai
Thanks Sai. you made my day:)
I am happy to know that you are from tirunelveli.Your blog is very useful for us.By the way, me too from tirunelveli (thiyagarajanagar(near maharajanagar roundana)).
We would like to do this poondhu kulambu tomorrow.Can u give gram measurements for garlic,onion and tomato? Your rough idea itself is a correct measurement because of your cooking experience.
Expecting your reply to make this.
Thanks.
Ramesh: Glad to know that you are from Tnvly:) Its a superb nice place.
I am not sure how much a garlic may weigh. I normally use nattu poondu, which is having small pearls. So you can use 50 gm or lesser. The more the merrier. Say 15 individual pearls, or see to that every one gets some 5 pieces , as it is very good for health:) That's how I measure, so that every one gets a good share:)
onion - 50 gm
tomato - 50 gm
(you can make it without tomato also)
Thanks for your reply.
Today we made your poondhu kulambu and appalam.Tasty kulambu.We had a nice lunch. Next time,when we make we thought of making it more and keeping it for fewdays instead of having food outside.Thanks for your help(to clear our doubts) in making out this.
Because of your blog's cooking recipes,nowadays we are having a nice homefood.Thanks madam.
Ramesh: Thanks sir. This comment really makes me happy:) I am glad that you are trying home food often. If you are making this kulambu for few more days, then follow these:
1. Don't use coconut in this recipe.
2. Store it in a dry bottle and use fresh dry spoon always.
3.Add more oil (double), so that it remains fresh for 3 or more days.
4.Heat it little longer and make this a thick gravy with oil showing up on top.
Thank you for the recipe! It turned out great! :)
Thank you very much for the recipe! Ii turned out great!! :)
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