Poondu Kulambu – Onion Garlic Kulambu

After all the festival food, we wanted a spicy kulambu like this Poondu Kulambu. This Poondu Kulambu is an easy, spicy & lip-smacking one which does not involve any grinding. Usually when it comes to kulambu with garlic my favourite would be this Puzhi Kuzhambu, but when I want to make a quick one I choose this Poondu Kulambu. Was just wondering how I missed to publish this recipe here all these days. Can be made very quickly with simple ingredients that are always available in the kitchen.

Now to the recipe..

[Preparation Time-10 mins : Cooking Time- 20 mins]

Poondu Kulambu Ingredients:

• Garlic – 15 to 20
• Shallots – 6 to 8
• Tamarind –  a small gooseberry size
• Salt – as needed
• Sambar powder – 2 tbsp
• Sesame Oil – 3 tbsp
• Mustard – 1/2 tsp
• Urad dal – 1 tsp
• Fenugreek seeds – 1/8 spoon
• Red chilly – 1
• Curry leaves – 2 sprigs
• Jaggery – 1 tsp (crushed)

Method:

• Peel the garlic, shallots and keep it ready. Soak tamarind and strain the extract. Heat a pan with oil and temper with mustard, urad dal, fenugreek seeds, curry leaves and red chilly. Add the garlic and shallots, saute until it turns transparent. Add required salt and sambar powder. Mix well.

• Now add the tamarind extract, required water and boil it in low-medium flame for about 10-12 mins. The kulambu will start thickening. Finally add crushed jaggery and boil for a couple more minutes. Switch off the flame.

Thats it! Lip-smacking and spicy Poondu Kulambu is ready!!

Serve hot with steamed rice and papad!!

Tips:

1. Garlic and shallots give a magical taste to this kulambu.
2. The kulambu will start thickening on its own. In case u still find it very watery, take a tsp of rice flour and dissolve it in very little water. Add this mixture finally and boil for a minute. The consistency will become thick. But do not boil for a long time after adding it.
3. Adding jaggery gives a unique taste to the kulambu.
4. Would recommend to use sesame oil for this.
5. Stores well upto 4-5 days in the refrigerator.

– By Sundari Nathan