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.
One can buy this this authentic poondu kulambu in sachets and bottles by popular brands in most Indian grocery shops.
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 . (Photo updated July 2013).|
Poondu kulambu / Garlic spicy tamarind curry / Poodu puli kulambu :
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
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 and switch off flame.
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.
*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