5 Dec 2013

Poondu Kuzhambu

Poondu Kuzhambu is a very delicious and healthy too. I have tried a lot of recipes and all tastes good but this recipe from my mum is very easy to make. I use this recipe since this is a no fuss recipe.

Preparation time 10 mins | Cooking time 25 mins | Serves 3-4

  • Shallots - 1 cup
  • Garlic cloves - 1 cup
  • Oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1/2 tsp
  • Hing - generous pinch
  • Tomatos - 2 large
  • Curry leaves - 1 sprig
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 3 tsp
  • Coriander powder - 2 tsp
  • Tamarind - lemon size
  • Coconut paste - 1/4 cup, chopped

1. In a blender grind together the tomato and coconut into a paste.
2. In a kadai add oil, mustard seeds, fenugreek seeds, hing, curry leaves. Wait for the mustard seeds to splutter. 
3. Add onions and garlic and saute for few minutes until the onions are slightly brown.

4. Add all the masalas and add little water if necessary.
5. Add the tomato and coconut paste. 

6. Pour in the tamarind water. Allow the gravy to cook well for few minutes. 
7. If needed add more water and allow it to cook for 5-10 minutes or until the gravy thickens.
8. Once it thickens to the consistency of your preference, remove from heat.
9. Garnish and serve.

1. Adjust the spice level to your preference. You can reduce the red chilli powder as it makes this kuzhambu very spicy.
2. This keeps well for 3-4 days if refrigerated.
3. Goes well with rice, idli and dosas.
4. You can even add any vegetables along with this.

Until next time,

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