Garlic curry recipe / poondu Kuzhambu recipe / How to make poondu kuzhambu recipe / Garlic curry without tamarind. Recipes with detailed instruction and step by step photos. This garlic curry is authentic recipe from ooty cuisine. Garlic has many medicinal properties it helps to cure indigestion and gastric disorders. Also consuming garlic helps to boost milk supply in new moms. Garlic and pepper are known to help in fight cold and flu hence you can consume it more during the winter seasons. It has so many other health benefits also.
Poondu kuzhambu is very famous at my place (ooty ) and we dont use tamarind in this recipe. Ooty special garlic curry is easy to make as it requires handful of ingredients and also you can make it quickly. It is made of garlic, pepper and also coconut as main ingredients and other ingredients like onion, tomato, curry masala.
There are many kuzhambu varieties in south Indian cuisine. And every region has their own version of kuzhambu/ curry made with their own spice mix or kuzhambu podi or sambar powder. In ooty we make curries / kuzhambu with our own spice mix which is made with 18 ingredients. We do not use tamarind in all our curries / kuzhambu. This poondu kuzhambu is one such curry which is made without tamarind and we use coconut in this.
Serve this delicious poondu kuzhambu/garlic curry with idli, dosa, ragi balls and of course with hot rice with dollop of ghee.
Garlic curry recipe / poondu Kuzhambu recipe
Ingredients
To Grind
- 1/4 cup 20-25 Garlic pods
- 2 tsp Pepper
- 1/2 cup Coconut
- 1 inch Ginger
- 1 medium Tomato
- 1-2 tbsp Curry masala powder
- handful Coriander leaves
- 1 tsp Cumin/jeera
- 1/4 cup Water
To temper
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1 medium Onion finely chopped
Instructions
- Firstly in a blender jar take all the ingredients that mentioned under ' To Grind '
- And blend it to slightly coarse with adding little water and set it aside
- Now heat a pan with some oil, add mustard once it crackles add curry leaves and chopped onions, saute them till they are translucent
- Now pour the ground garlic coconut paste and stir it Add the required water and salt ( this curry is on thicker side so add water accordingly)
- Cover and cook for 6-7 minutes or till it boils
- And finally garnish it with coriander leaves and switch off the flame