We have make many variations in Garlic kuzhambu. We can me spicy garlic kuzhambu in chettinad style or we can also use coconut in making garlic kuzhambu. Garlic is highly nutritious and has less calories. Garlic aids in boosting immune system. Garlic supplementation helps to prevent and reduce the severity of common illnesses like the flu and common cold. We have to include this nutritional rich garlic in our diet. Many of us follow authentic cooking and doesn't include onion and garlic in their food. Garlic has known beneficial effects on common causes of chronic disease, so it makes perfect sense that it could help you live longer. So we should try and include in our diet. We can use garlic in different ways. Garlic kuzhambu is one such way of including garlic in our diet. NorthIndians mostly use garlic in their gravy or curry. In this garlic kuzhambu, we are going to use coconut. Either we can use coconut milk or we can grind coconut and add it to the kuzhambu. Either ways the kuzhambu is so tasty. Lets see how to make this Coconut Garlic Kuzhambu (Thengai Poondu Kuzhambu) now...
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| Coconut Garlic Kuzhambu Recipe | Thengai Poondu Kuzhambu Recipe |
| Preparation time | 15 mins |
| Cooking Time | 35 mins |
| Servings | 5 |
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| Coconut Garlic Kuzhambu Recipe | Thengai Poondu Kuzhambu Recipe |
Ingredients:
| Tamarind | 1 Lemon Size |
| Garlic Cloves | 1/2 Cup |
| Turmeric Powder | 1/2 teaspoon |
| Salt | To taste |
| Gingelly Oil | 1 teaspoon |
| Coriander Seeds | 1 tablespoon |
| Channa Dal | 1 teaspoon |
| Red Chilli | 6 |
| Peppercorns | 10 |
| Fenugreek Seeds | 1/4 teaspoon |
| Grated Dry Coconut* | 1 tablespoon |
| Oil | 1 teaspoon |
For Coconut Milk:
| Grated Coconut | 1/2 Cup |
| Cumin Seeds | 1/2 teaspoon |
| Gingelly Oil | 1 tablespoon |
| Pearl Onions | 10 |
| Curry Leaves | few |
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| Coconut Garlic Kuzhambu Recipe | Thengai Poondu Kuzhambu Recipe |
- Soak tamarind in water and extract the juice
- Peel and chop the garlic cloves. Peel the pearl onions and keep it aside. Heat oil in a pan for roasting the grinding ingredients. Add the grinding ingredients other than coconut and fry in oil till the dal turns golden brown color. Take these fried ingredients in a mixer. Then add the grated dry coconut to the pan and roast them till they turn brown color.
- Add the roasted coconut to the mixer. Grind all these to a nice and smooth paste
- Heat gingelly oil in a pan. Add the garlic pieces to the pan and saute them in oil for 2-3 minutes. Then add the tamarind extract along with turmeric powder and salt and allow it to boil for 5-7 mintues in medium flame.
- Meanwhile, take coconut and cumin seeds in a mixer and grind it to a paste by adding water. Now when the tamarind water is boiled, add the spice paste first and mix well. Keep the flame low and allow the kuzhambu to boil for 10 minutes in low flame
- Add the coconut paste to the kuzhambu and when the kuzhambu starts to boil, switch off the flame.
- Heat gingelly oil in another pan and add mustard seeds. When the mustard seeds starts to sputter, add peeled pearl onions and curry leaves and saute the onions till they are tender. Add these seasoned ingredients to the garlic kuzhambu and mix well
- Now the mouth-watering Coconut Garlic Kuzhambu (Thengai Poondu Kuzhambu) is now ready to serve with rice! This garlic kuzhambu is also a best accompaniment for Uthappam or dosa!
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| Coconut Garlic Kuzhambu Recipe | Thengai Poondu Kuzhambu Recipe |