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A fiery and tangy garlic curry from Tamil Nadu, packed with flavor. Whole garlic cloves are simmered in a spicy tamarind-based gravy, creating a dish that's a perfect companion to hot steamed rice.
For 4 servings
Prepare the tamarind extract by soaking the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp well and strain the liquid, discarding the solids. Set this tamarind water aside.
Heat the sesame oil in a heavy-bottomed pan or clay pot over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.
Add the fenugreek seeds, urad dal, and broken dried red chillies. Sauté for about 30 seconds until the dal turns a light golden brown. Be careful not to burn the fenugreek. Immediately add the curry leaves and asafoetida, and stir for 10 seconds.
Add the peeled garlic cloves and sauté for 3-4 minutes until they are fragrant and develop light golden spots. Then, add the sambar onions and continue to sauté for another 4-5 minutes until they become soft and translucent.
Add the finely chopped tomato and cook for 3-4 minutes until it breaks down and becomes mushy. Lower the heat, add the turmeric powder and sambar powder, and stir continuously for 1 minute until the raw aroma of the spices disappears.
Pour in the prepared tamarind extract along with the remaining 1.5 cups of water. Add the salt and jaggery, stirring well to combine everything. Bring the mixture to a vigorous boil over medium-high heat.
Reduce the heat to low, cover the pan, and let the kuzhambu simmer for 15-20 minutes. The gravy will thicken, the garlic will become tender, and you will see a layer of oil separating and floating on top, which indicates it's cooked perfectly.
A fiery and tangy garlic curry from Tamil Nadu, packed with flavor. Whole garlic cloves are simmered in a spicy tamarind-based gravy, creating a dish that's a perfect companion to hot steamed rice.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 184.32 calories per serving with 3.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Turn off the heat and let the kuzhambu rest for at least 15-20 minutes before serving. This allows the flavors to deepen. Serve hot with steamed rice, idli, or dosa.
You can add vegetables like drumsticks, brinjal (eggplant), or okra along with the onions for a more substantial curry.
For a richer, creamier texture, add 1/4 cup of thin coconut milk during the last 5 minutes of simmering. Do not boil after adding coconut milk.
Instead of just urad dal in the tempering, you can also add 1 teaspoon of toor dal or chana dal for extra crunch and flavor.
Garlic, the star ingredient, contains allicin, a compound known for its potential to lower blood pressure and cholesterol levels, supporting cardiovascular health. It also has potent antimicrobial properties that can boost the immune system.
The combination of turmeric (containing curcumin), fenugreek, and tamarind provides strong anti-inflammatory benefits, which can help reduce inflammation in the body and alleviate symptoms of related conditions.
Tamarind acts as a natural laxative, while spices like asafoetida and fenugreek are traditionally used to prevent bloating and improve digestion, making this dish beneficial for gut health.
Yes, it is quite healthy. Garlic is known for its cardiovascular and immune-boosting benefits. The dish also contains tamarind, which is rich in antioxidants, and various spices like turmeric and fenugreek that have anti-inflammatory properties. Using sesame oil provides healthy fats.
One serving of Poondu Kuzhambu (approximately 1 cup) contains around 200-250 calories, primarily from the sesame oil and aromatics. The calorie count can vary based on the amount of oil used.
Leftover kuzhambu can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor actually improves the next day. Reheat gently on the stovetop or in the microwave before serving.
Absolutely. To reduce the spice level, decrease the amount of sambar powder to 1.5 tablespoons and use milder dried red chillies or omit them from the tempering.
It is traditionally served with hot steamed rice and a dollop of ghee or sesame oil. It also pairs wonderfully with idli, dosa, and simple vegetable stir-fries (poriyal) and appalam (papad).
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