Poondu Karivepillai Kuzhambu(Garlic Curryleaves kuzhambu)

As it name suggest, this kuzhambu is made of Garlic cloves and curry leaves. Both these have medicinal properties and hence good for health. This kuzhambu will go very well with Idly, Pongal, Aappam, Idiappam in addition to the white rice. I usually make Poondu kuzhambu differently, but this method that i saw in one of the TV show and attempted the same. It turns out to be very good. This kuzhambu will come out as a thick consistency like pulikachal.

Curry leaves has various health benefits. It poses the qualities of herbal tonic. Curry leaves are also useful in preventing premature graying of hair. Curry leaves are beneficial in problems like constipation, stomach problem, vomiting, nausea and rashes. The use of curry leaves in cooking enhances the taste and smell of food. Garlic acts as an antiseptic and it has its own medicinal benefits.

Poondu Karivepillai Kuzhambu(Garlic Curryleaves kuzhambu)

Preparation Time	10 mins
Cooking Time	20 mins
Servings	3 - 4

Poondu Karivepillai Kuzhambu(Garlic Curryleaves kuzhambu)

Ingredients:

Tamarind	1 lemon size
Onion	1
Tomato	2
Salt	To taste
Garlic	2 Pods
Green Chillies	2
Curry Leaves	1/2 cup
Turmeric Powder	1/2 teaspoon
Red Chilli Powder	2 teaspoon
Coriander Powder	3 teaspoon
Ginger garlic paste	3 teaspoon

For Seasoning:

Gingelly Oil	1 ladle
Red Chilli	2
Mustard Seeds	1 teaspoon
Urid dal	1/2 teaspoon
Curry Leaves	Few

Poondu Karivepillai Kuzhambu(Garlic Curryleaves kuzhambu)

Method:

Finely chop the onions. Chop the tomatoes to bigger pieces. Vertically slit the green chillies. Remove the skin of the garlic cloves and keep it ready

Take 1/2 cup of curry leaves, clean it in water and grind it to a nice paste in a mixer by adding little water. Take the ground curry leaves paste in a bowl

Take the chopped tomatoes in the mixer

Make tomato puree by grinding the chopped tomatoes in the mixer

Heat 1 ladle of gingelly oil in a heavy bottomed pan, and add mustard seeds

When the mustard seeds starts to sputter, add urid dal and fry till it becomes golden brown color

Now add the broken red chilli and curry leaves and fry for 20 seconds

Add chopped onions and fry till it becomes transparent. We can add 1/4 teaspoon of salt to cook the onions evenly

After the onions are sauted nicely, we have to add ginger-garlic paste and garlic cloves and fry for 1 minute

After a minute, add the tomato puree and mix well

Allow the tomato puree to boil for a minute and then add the ground curry leaves paste and mix well

To this add turmeric powder, red chilli powder and coriander powder and stir well

Add the slited green chillies to the above mixture

Allow the mixture to boil for 5 minutes in medium flame

Add 1 cup of water to tamarind, and extract a thick juice out of it and add the tamarind juice to the boiling masala.

Add salt and allow the mixture to boil till the raw smell of tamarind goes off and the kuzhambu becomes thick in consistency. The kuzhambu should become like a pulikachal.

Once the kuzhambu becomes thick, remove from flame. The delicious and spicy Poondu Karivepillai Kuzhambu(Garlic Curryleaves kuzhambu) is ready to serve with hot plain rice. This is a wonderful sidedish for Venpongal, Idly, Aapam