Poondu Kara Kulambu-Onion Garlic Kuzhambu
This is one of our most favorite kuzhambu of all South Indian kulambu varieties.This stays fresh even for 4-5 days if refrigerated and also perfect for lunch box. Today let us learn how to make Poondu (garlic) kuzhambu following our easy garlic kulambu recipe.
STEP1: Soak tamarind(size of the tamarind can be of one big amla) in hot water for 20 minutes.Then extract the juice (around 3 cups) and discard the pulp. Peel the shallots (sambar vengayam) and garlic and cut it into half if it is big.
STEP2: Heat gingerly oil, add mustard seeds, when it splutters, add fenugreek seeds,1 red chilli, hing and curry leaves.
STEP3:Now add garlic and fry until the raw smell goes. Transfer it to a plate, we need it later.
STEP4:Add shallots(sambar vengayam)in the same pan and sauté until it turns slight brown. Now add those sautéd garlic to the pan .Put one spoon of sambar powder ,1/2 spoon of turmeric powder, pinch of hing .saute well.
STEP5: Now add those squeezed tamarind water,salt and mix well. Let it cook for 1 mins in medium heat, until the kara kulambu becomes thicker consistency and The oil oozes out.
Garnish with curry leaves. Serve hot with rice,dal rice, or with any kind of porial.
This is one of our most favorite kuzhambu of all South Indian kulambu varieties.This stays fresh even for 4-5 days if refrigerated and also perfect for lunch box. Today let us learn how to make Poondu (garlic) kuzhambu following our easy garlic kulambu recipe.
STEP1: Soak tamarind(size of the tamarind can be of one big amla) in hot water for 20 minutes.Then extract the juice (around 3 cups) and discard the pulp. Peel the shallots (sambar vengayam) and garlic and cut it into half if it is big.
STEP2: Heat gingerly oil, add mustard seeds, when it splutters, add fenugreek seeds,1 red chilli, hing and curry leaves.
STEP3:Now add garlic and fry until the raw smell goes. Transfer it to a plate, we need it later.
STEP4:Add shallots(sambar vengayam)in the same pan and sauté until it turns slight brown. Now add those sautéd garlic to the pan .Put one spoon of sambar powder ,1/2 spoon of turmeric powder, pinch of hing .saute well.
STEP5: Now add those squeezed tamarind water,salt and mix well. Let it cook for 1 mins in medium heat, until the kara kulambu becomes thicker consistency and The oil oozes out.
Garnish with curry leaves. Serve hot with rice,dal rice, or with any kind of porial.
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