Spicy and thick Poondu kulambu
Posted on: 03/Aug/2019 4:31:14 PM
Spicy and thick Poondu kulambu
On a really hectic day in your life, when there is no other possibility of relaxation left in front of your eyes, the only promising stress-buster is food! Here we present to you one such relaxing, soothing meal recipe that will skim off your worries and let you enjoy a nice, hot lunch. Match this with crispy Appalam, and your worries will go around the globe, far away from you.
It’s Garlic Gravy or Poondu Kulambu.
Check out the ingredients below:
- Garlic pods - 25-30 No.
- Onion - 1 (finely chopped)
- Tomato - 1 (finely chopped or crushed)
- Tamarind - of gooseberry size
- Water - as required to make the gravy
- Kulambu Chilli powder - 2 full spoons
- Sesame oil - 5 tbsp
- Mustard - ¼ tsp
- Cumin seeds - ¼ tsp
- Fenugreek seeds - lesser than ½ tsp
- Curry leaves - a string
- Asafetida - ¼ tsp
Preparation
Soak tamarind of gooseberry size in water for half an hour and extract tamarind water out of it.
Cooking method
- Take a deep bottomed pan.
- Add the required amount of sesame oil. This recipe will taste excellent when there is a little more oil used to cook the gravy as compared to other regular dishes
- Once oil gets hot, add mustard seeds and allow them to get sputtered
- As the mustard seeds sputtering gets subsided, add fenugreek seeds and cumin seeds and let them sputter too.
- Finally, add curry leaves
- Now add finely chopped onions and fry well until they turn slightly soft
- Now, add tomatoes and smash them with the onions nicely
- As you can see the onion-tomato getting well-cooked into a paste-like consistency, it is time to add the tamarind water. Add tamarind water and give it a nice mix
- Now add the required amount of kulambu chilli powder. Note that kulambu chilli powder is the mix of red chilli powder and coriander powder that we generally use for making fish kulambu and other south Indian gravy varieties
- Add required amount of salt and turmeric powder
- To this, add asafetida powder and allow this to get boiled nicely
- In 12-15 minutes, you will find the kulambu getting into a very thick consistency and the oil gets separated off the kulambu. Now is the time to turn off the stove and serve it hot with rice or idli or dhosa.
