POONDU VENKAYA KULAMBU

Poondu Kulambhu ( Garlic Curry) is one of the traditional recipes of Tamilnadu followed for decades, considered as one of the best curry with medicinal values. Garlic has antibiotic and anti-fungal properties, cleans the digestive system, builds the immunity against common cold and prevents heart diseases by clearing up blocked arteries. Pearl onion or Sambar onion or Shallots are rich in Iron and copper, boosts circulation in the body by stimulating the production of red blood cells.

My grandmother used to prepare it in a very authentic style, click here for the recipes : Poondu Kulambhu (with Coconut Milk) and Poondu Kara Kulambhu.

INGREDIENTS:

• Sambar onion - 1 cup or big onion sliced
• Garlic cloves - 1 cup
• Tomato - 1 (medium)
• Red Chillies - 3
• Tamarind - a big lemon size
• Mustard,Jeera and Methi seeds - 1 tsp
• Curry and coriander leaves
• Jaggery - small piece(optional)
• Sambar Powder - 3 tsps
• Asafoetida - 1 tsp
• Salt to taste

METHOD OF PREPARATION:

1) Heat oil in a kadai. Add mustard,jeera and methi seeds.When it splutters,add onion,red chillies and curry leaves.

2) After 2 minutes,add garlic .Fry till onion and garlic becomes tender.

3) Then add chopped tomato.wait till it forms thick gravy.

4) Add sambar powder , salt and saute for 2 minutes.

5) Add thick tamarind extract and allow to boil in medium flame till the oil separates out and gravy thickens . Add asafoetida while boiling .




Garnish with coriander leaves before removing from the flame.This is my earlier post photo.

Serve hot with rice or puliyotharai.