Poondu Kuzhambu / Garlic curry made with freshly prepared Kara Kuzhambu Powder:
Check out my other variation of Poondu/Garlic curry here
- Garlic -- 15 pods
- Tamarind -- Gooseberry sized
- Jaggery -- 1/2 tsp
- Garlic -- 3 pods, minced or paste
- Onion -- 1 no, chopped, medium sized
- Tomato -- 1 no, cubed
- Shallots -- 5 nos, peeled
- Salt -- to taste
- Turmeric powder -- a dash
- Kara kulambu podi -- 1 tbsp, recipe given below
- Oil -- 1 tbsp
- Sesame oil -- 1 tbsp
- Mustard seeds -- 1/2 tsp
- Dry red chilly -- 2 nos.
- Fenugreek seeds -- 1/2 tsp
- Hing/Asafoetida -- 1/4 tsp (acc to taste)
- Curry leaves -- 1 sprig
To make Kara kualmbu podi/powder: ( yields 1/2 cup of powder)
- Dry red chillies -- 3 tbsp ,heaped
- Coriander seeds -- 6.5 tbsp
- Jeera -- 1/2 tbsp, heaped
- Black pepper -- 1/2 tbsp,heaped
- Curry leaves -- 2 tbsp
Preparation of Kara Kulambu Powder:
- Dry roast all the ingredients one by one carefully to golden (without burning) on medium low flame and let it cool for few minute.
- Grind the roasted ingredients in the mixie to fine powder. Store the masala in an air-tight container and use as per need.
- Finely chop the onion and cube the tomatoes. Microwave the tamarind with little bit of water for a minute and squeeze out the pulp. Add around 1/2 cup of water to the tamarind mixture and mix well. Keep aside for further use.
- Heat a pan with sesame oil and oil for 30 secs on medium flame. Add the garlic pods (15 nos) and fry for a minute. Drain the garlic to a plate and reserve for later use. In the same oil add the dry red chillies, fry them. Add the mustard seeds to the oil n fry until it stops spluttering , drop in the fenugreek seeds, roast for 15 secs.
- Add the shallots, chopped onion to the seasoning mixture and scald well in the oil for a minute. Add in the hing and mix well. Throw in the curry leaves n fry. At this stage add the minced garlic (or garlic paste) to the seasoning mixture and fry them well for a minute or so.
- Now throw in the turmeric powder, Kara kulambu podi, salt to the mixture and combine well for a minute so that the raw smell of the dry spice powder be gone.
- Finally add the already prepared tamarind water to the masala, stir together to combine well. Cover the pan with lid and let it comes to a boil. Add the jaggery, fried garlic to the curry at this stage and turn down the heat to medium low, cook for another 5 to 8 minutes or until the curry gets thickened and see oil floats on top. Switch off and serve with appalam/ vathal of ur choice. Tastes yum.
- I've added 1/2 tsp of garlic paste to make this kulambu and it tastes absolutely divine. This is the sole thing that makes it differnt from any other poondu kulambu. U may also skip adding the minced garlic/ garlic paste if u don't like garlicky flavor.
- This kara kulambu podi is my go to recipe for making any puli/ kara kulambu. So I always make small quantity and get done with it soon, by this way, the powder/podi always stays fresh and the quantity also comes for few makings only and there's not much of a work to make it again for future use.