Poondu Kulambu is a spicy and flavorful curry made using garlic, tamarind, spice powders, herbs and spices. Poondu Kulambu is an excellent choice when we run out of vegetables and perfect to serve with rice, idli and dosa. Learn to make tasty Poondu Kuzhambu with step by step pictures and video.

I've tried many versions of puli kuzhambu, each one different in its own way. But finally settled down with this one which is my keeper as its our family favorite. This is a very easy and quick recipe that you can prepare in just 20 minutes if you have all the ingredients in hand. I served it with rice, sutta appalam and sundakkai kootu. Do try and enjoy this poondu kuzhambu!

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About Poondu Kuzhambu

'Poondu' in tamil means Garlic and 'Kuzhambu' means Curry so Poondu Kuzhambu translates to Garlic Curry. This Poondu Kuzhambu is a tangy spiced South Indian curry perfect to pair up with idli, dosa, rice, chapati etc. It is one of the easy and quick side dish that you can prepare for lunch to pair up with rice and use left overs for dinner with idli, dosa.

This South Indian curry is packed with flavors and keeps well for 2 days. It tastes best the next day with idli or dosa, pairs well with hot steamed rice too. I love it even with curd rice so delicious.

I love garlic in any form, so this kuzhambu is obviously my favorite. The spicy and tangy taste with a dash of sweetness is perfect for rice, idli or even dosa. This keeps well for 3-4 days. You can add any other vegetable of your choice like ladies finger, brinjal etc.

Trust me gugu loves this so much that he fondly tells amma I can have this daily, yes he likes it so very much that he asked me to pack it for lunchbox even after having it for 2 meals straight the previous day. If you like tangy garlic flavored dishes then this is a must try for you!

Garlic Kuzhambu Video

Garlic Kuzhambu Ingredients

• Garlic - Garlic is the main ingredient here which flavors the curry. You can use small garlic variety or big ones according to your liking.
• Small Onion - Small Onion adds flavor to the curry.
• Tamarind - Tamarind forms the base for this curry along with the grind paste.
• Tempering - A basic tempering is done with mustard seeds, cumin seeds, fenugreek seeds, hing and curry leaves.
• Spice powders - Turmeric powder, red chili powder and coriander powder is added to this curry.
• Jaggery - Powdered jaggery is added at the last stage to balance the taste.

Similar Recipes

• Paruppu Urundai Kuzhambu
• Puli Kuzhambu
• Pattani Kuzhambu
• Butter Beans Kuzhambu
• More curries

How to make Garlic Kuzhambu Step by Step

1.To a bowl add ¼ cup tamarind (tightly packed). Add around 1 and ½ cups water to it.

2.Crush it well and set aside.

3.To a kadai add 3 tablespoon gingelly oil. Gingelly oil is best to use however you can use any cooking oil too.

4.Add 1 teaspoon mustard seeds let it splutter. Add ½ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, few curry leaves and a pinch of hing. Let it crackle.

5.Add 10-15 small onion, 20-25 garlic cloves.

6.Fry until it turns slightly golden.

7.Add 1 and ½ tablespoon red chili powder and 3 tablespoon coriander powder. Spice powders give thickness to this curry.

8.Saute well for few seconds.

9.Strain and add tamarind extract.

10.Add ½ cup water.

11.Cook covered for 15 minutes or until thick and oil separates. Stir in between to avoid sticking or burning at the bottom.

12.Oil separates and the curry becomes thick. Add 1 teaspoon jaggery powder to it and mix well.

13.Switch off.

Serve it hot with rice and vegetable of your choice.

Expert Tips

• Garlic - I have used the bigger variety as the small ones easily gets dissolves with the simmering for more time.
• Tamarind - Soak tamarind in hot water then crush it which makes the task easier and yields more pulp.
• Spice powders - The spice powders gives thickness to the curry so add as mentioned. Adjust spice level according to your preference.
• Vegetables - You can also add vegetables like brinjal, ladies finger with garlic. Just sauté the veggies like we do for garlic and onion and follow the same procedure.
• Jaggery - You can omit jaggery if you don't like sweet taste in your curry  but we love it as the tangy spicy taste compliments well with the sweetness.
• Spice variation - This is medium spicy, if you like it more spicy add 2 tablespoon red chili powder and 4 tablespoon coriander powder.

Serving & Storage

Serve Poondu Kuzhambu with rice and any stir fried vegetables, tastes best when had fresh. Keeps well in room temperature for 5-6 hours, refrigerate it and it keeps well for 2 days in fridge.

FAQS

1.There is so much oil, Is it healthy?

We use gingelly oil for this curry and gingelly oil is a healthy addition to your diet. If you prefer to just have it for one meal then reduce oil and consume it soon. Adding more oil increases shelf life and taste too.

2.Can I replace gingelly oil?

Yes you can replace gingelly oil or sesame oil with regular cooking oil. But the taste varies as gingelly oil is best for this curry.

3.Can I add coconut?

Yes you can grind 3 tablespoon coconut to a fine paste and add it to get more volume.

4.Is jaggery mandatory?

No you can skip jaggery but I would recommend adding it for the perfect balance and to make this curry tangy.

5.Can we use small sized garlic?

Yes you can use but it may break or get dissolved easily. So I would recommend adding big or medium sized garlic.

If you have any more questions about this Poondu Kuzhambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this  Poondu Kulambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Poondu Kuzhambu | Garlic Kulambu appeared first on Sharmis Passions.

Karamani Kulambu is a simple and homely South Indian style curry that is made with karamani also called black eyed peas. It is cooked in tamarind extract along with spices and coconut, which gives a nice tangy and slightly nutty flavor. The curry is very comforting with rice and also goes well with tiffin items like idli and dosa.

This kulambu is healthy too as karamani is rich in protein and iron. The taste of soft peas along with tamarind and freshly grated coconut gives a different texture when compared to regular kulambu. It is a good option to make when you want a variety from usual sambar or kara kuzhambu.

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About Karamani Kulambu

Karamani Kulambu is a traditional South Indian curry that is mostly made in Tamil Nadu homes. It is cooked with black eyed peas which are first soaked and then pressure cooked till soft. The tamarind extract gives a nice sour base and coconut added at the end balances the flavor.

The curry has a medium thick texture, not too watery, not very thick. You can find tiny coconut bites in every spoon which makes it more special. The flavor is a mix of spicy, tangy and slightly sweet if you add a little jaggery. The fresh curry leaves added during tempering also gives a lovely aroma.

There are many variations of this dish. Some add yam or black chana along with karamani. Few people add tomato to the onions while frying, which makes it little different in taste. But this version is very simple and highlights the flavor of karamani with tamarind and coconut.

I usually make this kulambu during weekends when I want to serve something filling and tasty with rice. It tastes even better when left to rest for some time as the flavors get absorbed more by the karamani.

Karamani Kulambu Ingredients

• Karamani / Black eyed peas - I roasted and soaked before cooking, it adds crunch and nutty flavor. You can replace with black chana also.
• Small onion - Adds a mild sweetness and balance to the tamarind gravy, if not available use regular onion.
• Tamarind - Gives the tangy base taste for the kulambu, you can replace with tomato for lighter version.
• Sambar powder - I used homemade powder, it gives spice and flavor. Store bought powder can be used too.
• Grated coconut - Freshly grated coconut adds body and creaminess, dry coconut will also work but taste slightly different.
• Coconut pieces - Gives crunchy bite in between, I love adding it for texture. You can skip if you don't prefer bites.
• Oil - I used gingelly oil for tempering, it gives a very nice flavor to any tamarind based kulambu.
• Urad dal and Chana dal - These dals when fried add crunch and nutty taste to tempering, you can skip if not available.
• Curry leaves - Fresh curry leaves give aroma and flavor, don't skip.
• Hing - Just a pinch gives good flavor and helps digestion.

Similar Recipes

• Ennai kathirikai kulambu
• Pakoda kulambu
• Thakkali kulambu
• Puli kulambu
• Paruppu urundai kulambu

How to make Karamani Kuzhambu Step by Step

1.Dry roast karamani till slightly browned. Soak for 2 hours at least. Pressure cook with enough water for 4 whistles or until soft. Drain water and set aside.

2.In a pan heat oil add the dals let it fry till slightly golden, then add small onion and curry leaves fry for 2 minutes. Then add sambar powder.

3.Fry for a minute then add cooked karamani and mix well. Soak tamarind in a cup of water, mash it well.

4.Strain to get the pulp alone, add little water and let it boil for a good 15 minutes. Add required salt.

5.When the gravy becomes slightly thick and by now the raw smell of tamarind must have left, at this stage add grated coconut and coconut pieces.

6.Mix well and let it to simmer for 5 minutes or until slightly thick. Finally drizzle gingelly oil.

Serve hot with rice.

Expert Tips

• Soaking the karamani - I always soak the karamani for at least 2 hours so that it cooks soft, you can soak longer if you have time.
• Consistency of curry - I have kept the curry little thick, you can add more water if you like thinner gravy.
• Coconut - I add both grated coconut and small pieces as it gives nice bite, but you can also skip the pieces.
• Balancing - If you feel the kulambu is very spicy, add a small spoon of jaggery syrup, it balances well.

Serving and Storage

Serve this with rice and a simple side dish like potato fry or poriyal. This curry also goes well with soft idli or dosa for dinner. Store leftover in refrigerator, it stays good for 2 days. Reheat with little water before serving as it becomes thick on cooling.

FAQS

1.Can I skip coconut?

Yes you can skip, but the taste will be slightly different as coconut gives body to the curry.

2.Can I use white chana?

Yes, you can replace with white chana or black chana, just soak and cook before adding.

3.Can I reduce tamarind?

Yes if you don't like very tangy taste, use less tamarind and balance with one tomato.

4.Can I make this in advance?

Yes you can make few hours ahead, it actually tastes better after resting.

5.Is this recipe very spicy?

It depends on your sambar powder, you can always reduce spice and balance with jaggery if needed.

If you have any more questions about this Karamani Kuzhambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Karamani Kuzhambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Karamani Kuzhambu Recipe appeared first on Sharmis Passions.