GARLIC KUZHAMBU / POONDU KUZHAMBU

 

Hi All,

Iam back to blogging after a long vacation,I haven't posted anything for almost 15 days !! L

I went to my home town and it was a great vacation ,my mum helped me with so many recipes and my only job is clicking photos and eating.

As soon as I wake up from bed in morning  I can see my mum would have neatly plated all the ingredients in bowls and will be waiting for me to click photos ,how sweet !!!!

And todays recipe is about sidedish for rice GARLIC KUZHAMBU / POONDU KUZHAMBU.It is such a healthy sidedish that we prepare it often during winters as it helps to fight flu.

The recipe is as below,

INGREDIENTS :

Garlic – 12 pods.

Pearl Onion – 6 to 7 nos.

Tomato – ¼ nos.

Dry red chillies – 1 no

Mustard – ¼ tsp

Fenugreek – ¼ tsp

Curry leaves – a sprig

Tamarind – a small gooseberry size

Turmeric powder – ¼ tsp

Chilli powder – 1 tsp

Sambar powder – 1 tsp

Asafoetida – a pinch

Jaggery – ½ tsp

Gingelly oil – 2 tsp.

ROAST AND GRIND TO PASTE :

Cumin seeds / Jeera – ½ tsp

Pepper – ½ tsp

Coriander seeds / coriander powder  – ½ tsp

Small Onion – 8 nos

Garlic – 4 to 5 pods.

Red chillies – 2 nos

Tomato – ½ no

Roasted channa dal – 1 tsp.

Oil – 1 tsp.

 

NEED CLARIFICATION ABOUT MY MEASUREMENTS? PLS CLICK TO CLARIFY.

PREPARATION :

1) Soak tamarind in warm water for 15 mins , extract the juice and discard the pulp.

 

2) Add 1 tsp of oil in a kadai and when oil gets heated add the roasting ingredients – cumin , pepper , onion , garlic , red chillies , coriander seeds / powder , tomato and fry till tomatoes turn mushy.Finally add roasted channa dal and switch off the flame , grind them to fine paste.

 

 

 

3) In a kadai add gingelly oil , when oil gets heated add mustard followed by fenugreek , curry leaves , red chillies, garlic,onions and saute till onions turns translucent.

 

 

 

 

4) When done add the chopped tomatoes and  saute till mushy.

 

5) Now add the tamarind juice and boil till the raw smell leaves .

 

6) When done add the ground paste , asafoetida , turmeric powder , chilli powder , Sambar powder , salt , one cup of water and boil well till the raw smell leaves and gravy reaches required consistency.

 

Sambar powder

 

7) Add jaggery and mix well and switchoff the flame.

 

8) Serve the kuzhambu with hot rice and even  goes well with idli and dosa.

 

 

 NOTES :

1) No need to chop the onions and garlic ,add them as whole to give nice flavor.

2) Roasted channa dal is just to give the thickness to kuzhambu , you can even skip it.But don't add it more than one tsp.

 

 

HAPPY COOKING!!!!