Garlic Curry | Garlic Onion Kulambu | Poondu Kuzhambu | Garlic Kara Kuzhambu | Poondu Kulambu
Garlic curry recipe ( Garlic Kuzhambu / poondu kuzhambu) is a spicy and tangy tamarind based curry without any vegetables and coconut. This south Indian Garlic curry recipe (poondu kuzhambu) infused with garlic & pearl onions with bright red colour is tantalizing spicy and tangy lip-smacking delicious.
Kuzhambu recipes is widely eaten in South India. It is a watery dish that is produced using a tamarind-based broth and blended with spices. This garlic kuzhambu is just one of the many variations of kuzhambu that you can try. Although lots of kuzhambu is served with a watery broth you can thicken it into a gravy at your leisure. However, you prefer to eat it you are guaranteed to enjoy it.
Health Benefits
There is a real reason why garlic sits on the top of the best health and wellness ingredient lists. It has a very rare sulfuric compound known as, allicin. Allicin is a compound that is only produced when garlic is chopped or crushed. It has the ability to regulate blood pressure levels, prevent atherosclerosis, regulate cholesterol levels, and even alleviate muscle soreness. Its biggest benefit is the ability to reduce inflammation and provide the body with antioxidants.
Ingredients for garlic kuzhumbu
Tamarind – a gooseberry size
Pearl onion – 6
Garlic – 20 pods
Tomato(small) – 1 , diced
Curry leaves -few
Fenugreek Seed – 1/2 tsp
Red Chili powder – 1 tbsp
Coriander powder or Sambar powder – 1 tbsp
Turmeric powder – 1/2 tsp
Salt – to taste Oil – 2 tbsp
Mustard – 1 tsp
Jaggery – a small piece
Soak the tamarind in a 1/2 cup of water for 20 mins, peel the onion & garlic and chop them roughly into pieces, tomato into small pieces. Heat the oil in a kadai, add fenugreek seed & mustard , let the mustard splutter, then add the onion,garlic and curry leaves. Saute until onions are translucent. Keep the flame in low and then add the spices(turmeric, red chili & Coriander powder),saute them in the oil for few secs. Extract the tamarind juice from the soaked tamarind and add into kadai and add more water to your preferred consistency. Let it boil until the raw smell goes off and finally add the jaggery pieces if you like. Simmer till the kuzhambu thickens and switch off the flame.
Garlic Kuzhambu is ready.