Poondu Kuzhambu / Garlic in Tamarind Gravy

Poondu Kuzhambu / Garlic in Tamarind Gravy

Recipe Details

Allow an additional 30 minutes for soaking the tamarind.

---

Ingredients

Main Ingredient

• Garlic – 1/2 cup, chopped

For the Tamarind Gravy

• Onion – 1, chopped
• Tomatoes – 2, chopped
• Curry leaves – 1 sprig
• Tamarind – 1 lemon-sized ball
• Water – as needed to prepare 1 cup tamarind extract
• Sambar powder – 2 tsp
• Salt – to taste
• Coconut – 3 tbsp

For Tempering

• Sesame oil – 2 tbsp
• Mustard seeds – 1/2 tsp
• Dried red chili – 1
• Asafoetida / Hing – a pinch
• Fenugreek powder – 1/4 tsp

---

Preparation

1. Peel and chop the garlic into small pieces.
2. Chop the onion and tomatoes.
3. Soak the tamarind in warm water for about 30 minutes.
4. Squeeze and strain it to prepare about 1 cup tamarind extract.
5. Mix the sambar powder and a little salt into the tamarind extract and keep aside.
6. Grind the coconut into a fine paste, adding only a little water if needed for grinding.

---

Cooking Instructions

1. Heat the sesame oil in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the dried red chili, curry leaves, and asafoetida.
4. Add the fenugreek powder and stir briefly over low heat, taking care not to burn it.
5. Add the chopped garlic and sauté for about 1 minute.
6. Add the chopped onion and cook until soft and lightly golden.
7. Add the chopped tomatoes and cook until they become soft and mushy.
8. Pour in the prepared tamarind mixture.
9. Bring the gravy to a boil, then simmer until the raw tamarind aroma mellows and the garlic becomes tender.
10. Add the ground coconut paste and mix well.
11. Simmer for about 5 more minutes, stirring occasionally, until the gravy thickens slightly.
12. Taste and adjust the salt if needed, then remove from the heat.

---

Tips

Cook the Garlic Well: Sautéing and simmering the garlic thoroughly gives the kuzhambu a mellow flavor without a strong raw-garlic taste.

Sesame Oil: Sesame oil works especially well in tamarind-based kuzhambu and gives the dish a traditional South Indian aroma.

Fenugreek Powder: Add the fenugreek powder only briefly to the hot oil, as it can become bitter if burned.

Tamarind: Let the tamarind gravy simmer long enough for its raw flavor to mellow before adding the coconut paste.

Consistency: If the kuzhambu becomes too thick, add a little hot water as needed. If it is too thin, simmer uncovered for a few extra minutes.

Serving Suggestion

Serve Poondu Kuzhambu hot with steamed white rice and appalam / papad. It also pairs well with a simple vegetable poriyal.