Poondu Puli Kuzhambu, today we will see how to prepare chettinad style poondu puli kuzhambu / garlic curry with step by step photos. This is a very easy recipe and goes very well with plain cooked rice, pickle and fryums / vathal. Another best combination is potato fry.
This is a tamarind and coconut based curry, tastes more delicious on next day just like fish curry. Take 3 garlic cloves and peel off the skin. Either chop them or use whole flakes to prepare this curry. Kids would not eat whole garlic flakes, so its better to cut them into small pieces or crush them using mortal and pestle. Puli kuzhambu is tamilnadu’s specialty and whatever vegetable goes in the curry it gives a unique taste to the final dish. The best curry stays always the same. It is optional to add coconut. Add onion vadagam for tempering which totally gives a different flavor.
Some of the garlic based recipes shared in my blog, Garlic Pickle, Vetrilai Poondu Sadam, Poondu Murukku, Poondu Keerai Sadam and Poondu Curry for non veg lovers. If you try any of my recipes, then do share your feedback with us.
Poondu Puli Kuzhambu
- 3 garlic cloves - flakes removed and chopped
- lemon sized tamarind ball - soaked in 2 cup water for 30 minutes
- ½ cup chopped coconut
- 1 medium sized onion - finely chopped
- 1 tomato - chopped
- ½ tbsp ginger garlic paste
- ½ tsp turmeric powder
- 1 and ½ tsp sambar powder
- 1 tsp coriander powder
- asofeotida / hing - a pinch
- salt to taste
- ¼ tsp fenugreek seeds / vendayam
- 1 tsp mustard seeds
- 1 stick curry leaves
- Please check the instructions below.
How to prepare Chettinad Poondu Kuzhambu
- Grind 1/2 cup chopped coconut addin 1/2 cup water. Keep it aside. Soak lemon sized tamarind ball in 2 cup water for 30 minutes. Squeeze the pulp and strain the water. Keep it aside. Heat 2-3 tbsp gingelly oil in a pan or kadhai or mud pot. Temper mustard seeds and curry leaves.
- Add chopped garlic and saute a while. Now, add chopped onions and cook for a while. Add chopped tomatoes and mash the pulp. Now, add ginger garlic paste and stir well. Add turmeric powder, sambar powder, coriander powder and stir well.
- Now, add tamarind water and 1 cup water. Mix well and cook it covered for 8-10 minutes. Add ground coconut paste and salt to taste. Add 1 or 2 cup water more if needed and cook for 10 minutes. Before switching off the flame, add fenugreek seeds and mix well. Serve curry with rice.