March 3, 2010

Garlic Gravy | Poondu Kuzhambu

I had bought a lot of garlic to prepare fresh ginger garlic paste and ended up using only 1/4th.Wanted to make use them fast as one or two started to sprout..and thought of this dish.

My dad never showed interest in these kind of dishes. He had a aversion towards dishes with tamarind.So my Mom will go for it only when he is out of town.We will have a totally different menu.One day we will have this and the next day shift to "Kanji and Paruppu Thogaiyal".Good old days.hmm I'm relieved that atleast Shweets likes it because I'm a big fan of this dish.

Garlic is said to help to manage your cholesterol levels.Also it heals common cold. Talking about its medicinal values I get reminded of the comedy in the tamil movie "Mozhi".One of my favorites.Hero would say his grandfather took one raw garlic everyday and lived a healthy life.But died when he was 65.When the other questions why.He would say "Certain things even garlic cannot help".So Garlic makes a wonderful health supplement but the garlic cure is no substitute for following good health basics. :-)

Garlic Gravy (Poondu Kuzhambu) is a typical South Indian gravy made out of garlic,onion and tamarind as its main ingredients.

Poondu Kuzhambu


Ingredients

Garlic Cloves - 25 no
Pearl Onion - 15 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 1/2 tsp
Tamarind Paste - 1/2 tsp
Cumin seeds - 1/2 tsp
Pepper Corns - 6 - 8 no
Curry Leaves
Asafoetida - 1 pinch
Mustard - 1/2 tsp
Salt - for taste
Gingely Oil - 3 tsp


Method

  • In a vessel, add the tamarind paste, chilly powder, coriander powder, turmeric powder, salt, curry leaves and keep aside.
  • Heat 1/2 tsp oil and add cumin seeds and pepper corns.
  • Add 3/4 of the garlic,onion and saute well.
  • Once the contents are cooled grind it to a coarse paste.
  • Heat remaining oil, add mustard and asafoetida in low flame
  • Crush the remaining onions and garlic and add it to the seasoning and saute well.
  • Add the ground paste and saute well.
  • Once the raw smell is gone add the tamarind mixture and allow it to boil in closed state.
  • Once oil separates add fresh curry leaves and Serve Hot.

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