Vellai Poondu Kuzhambu is a comforting, flavor-packed curry from the Tamil Nadu region. This tasty dish celebrates the humble garlic clove in all its glory. Don’t let the simple ingredients fool you – the blend of spices and tangy tamarind creates an explosion of flavors.
About the Recipe
If you’re new to South Indian cuisine, this garlic curry is the perfect gateway. The recipe uses pantry staples like onions, tomatoes, and spices, making it an easy introduction. But the real star is the garlic – tons of whole cloves simmered until meltingly soft and infused with all the delicious flavors.
Why You’ll Love This Recipe
There’s so much to love about this kuzhambu. The rich, fragrant sauce has the perfect balance of tang from tamarind and heat from sambar powder. The tempering with mustard seeds adds a wonderful crunch. And you can’t beat the savory garlic goodness in every bite. It’s a stunner over rice or dosas.
Vellai Poondu Kuzhambu
Cooking Tips
For best results, don’t peel the garlic cloves – leaving the skin on helps them keep their shape. Use a good quality sambar powder for maximum flavor impact. And feel free to adjust the heat level to your taste by increasing or decreasing the sambar powder.
Serving and Storing Suggestions
This curry makes a hearty main served over fluffy basmati rice or crispy dosas. Plan for 4-6 generous servings. Leftovers keep well for 3-4 days in the fridge – the flavors just get better. just reheat gently with a splash of water. Total prep time is around 30 minutes.
Similar Recipes
- Poondu Rasam
- Inji Curry
- Tamarind Rice
- Podimas
Vellai Poondu Kuzhambu
Ingredients
- 1/2 cup Onions (finely chopped)
- 1/2 cup Tomatoes (chopped)
- 1/2 cup Garlic Cloves (kept whole)
- 1/2 cup Turmeric Powder
- 2 Sambar Powder
- 1/2 tsp Tamarind Paste
- 1/2 tsp Salt
- 1 cup Tomato Puree
- 1/2 cup Fresh Coriander Leaves (minced)
For Tempering:
- 3 tbsp Oil
- 1/8 tsp Asafoetida Powder
- 4 Curry Leaves
- 1/2 tsp Fenugreek Seeds
- 1 tsp Black Mustard Seeds
- 1 tsp Urad Dal
Instructions
- Put the oil in a pan over medium heat.
- When the oil is hot add the remaining tempering ingredients.
- Fry over medium heat, till mustard seeds splutter and the dal is golden, for about 30 seconds.
- Add the onions, tomatoes and garlic.
- Stir-fry for a minute.
- Sprinkle in turmeric powder and mix well.
- Cook covered over low-medium heat for about 3-4 minutes till onions are translucent.
- Add sambar powder, tamarind paste, salt and 1 cup of warm water.
- Mix all the ingredients thoroughly while cooking over medium heat.
- Stir in tomato puree and coriander leaves.
- Continue to cook covered till garlic is tender.
- If the kuzhambu becomes too thick add 1 cup of water.
- Simmer for a few minutes and serve warm.
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Frequently Asked Questions
Can I use garlic paste instead of whole cloves?
For best texture, it’s recommended to use whole unpeeled garlic cloves. They’ll become deliciously soft while retaining some bite. Garlic paste could make the sauce gloppy.
My sauce is too thick, what should I do?
No problem. This curry can thicken up a bit. merely stir in 1/4 cup warm water at a time until you reach your desired consistency.
How spicy is sambar powder?
Sambar powder heat levels can vary between brands. Start with 2 tsp, then taste and add more if you prefer extra heat. You can always add, but can’t take it away.
Is tamarind paste necessary?
The tamarind paste provides that iconic tangy flavor. But if you don’t have any, you can substitute with 1-2 tbsp lemon juice or vinegar. Start with less and add more to taste.
What are some good sides?
This versatile kuzhambu is fantastic with plain yogurt, papadums, raita, or any vegetable curry for a full meal. Poppadums and a cooling raita are my favorites.
