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A fiery and tangy South Indian curry where whole garlic cloves are simmered in a tamarind-based gravy. This traditional Tamil dish is packed with flavor and pairs perfectly with steamed rice and a dollop of sesame oil.
Prepare Tamarind Extract
Temper the Spices
Sauté Aromatics
A fiery and tangy South Indian curry where whole garlic cloves are simmered in a tamarind-based gravy. This traditional Tamil dish is packed with flavor and pairs perfectly with steamed rice and a dollop of sesame oil.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 185.75 calories per serving with 3.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook Tomatoes and Spices
Simmer the Kozhambu
Rest and Serve
You can add vegetables like drumsticks, brinjal (eggplant), or dried turkey berries (sundakkai vathal) along with the onions and garlic for added texture and nutrition.
For a richer, milder gravy, add 1/4 cup of thin coconut milk during the last 5 minutes of simmering. Do not let it boil vigorously after adding coconut milk.
Add 2 tablespoons of cooked toor dal (pigeon peas) along with the tamarind water to make the gravy thicker and more wholesome.
For extra heat, add 2-3 whole dried red chilies during the tempering step.
Garlic is the star ingredient and is renowned for its high concentration of allicin, a compound that has potent antimicrobial and immune-boosting properties, helping the body fight off infections.
Tamarind acts as a natural laxative, while spices like asafoetida (hing) and fenugreek seeds help reduce bloating and improve overall gut health.
Garlic is known to help lower blood pressure and cholesterol levels. Additionally, the use of gingelly (sesame) oil provides healthy unsaturated fats, contributing to better cardiovascular health.
The blend of spices, particularly turmeric (containing curcumin) and garlic, offers powerful anti-inflammatory benefits that can help reduce inflammation in the body.
Yes, Poondu Kozhambu is considered healthy. It is rich in garlic, which is known for its cardiovascular and immune-boosting benefits. The spices like turmeric and fenugreek have anti-inflammatory properties, and tamarind is a good source of antioxidants. It is also a plant-based dish.
A single serving of this Poondu Kozhambu (approximately 1 cup or 230g) contains around 200-220 calories. The majority of the calories come from the gingelly oil, which provides healthy fats.
Yes, you can. If you don't have sambar onions (pearl onions), you can use one medium-sized red onion, roughly chopped. However, sambar onions add a unique, subtle sweetness and texture to the dish.
Poondu Kozhambu has a good shelf life due to the tamarind. You can store it in an airtight container in the refrigerator for up to 5-7 days. The flavor actually improves over time.
If the kozhambu is too tangy, you can balance it by adding a little more jaggery. You can also add a small amount of coconut milk or a slurry of rice flour and water to mellow the sourness and thicken the gravy.
While it's traditionally served with steamed rice, Poondu Kozhambu also pairs well with idli, dosa, and even millet-based dishes like ragi mudde (finger millet balls).
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