Pulikuzhambu, Kara Kuzhambu, Poondu Kuzhambu these are all various varieties of thick tamarind based curries that are most popular in Tamilnadu apart from the usual Sambar & Rasam. The consistency is the key to make a perfect poondu kuzhambu. Recently I brought around 1/4 kg of fresh garlic from farmer’s market nearby and was waiting for weekend to make the gravy. After painstakingly peeling 2 whole bulbs of garlic I looked around the pantry and realized there was no Tamarind. Tamarind pulp is an essential ingredient to this curry because it gives the right tanginess to the gravy.
I blindly followed my own instincts and put together the below recipe. Though this may not be an authentic recipe it turned out super amazing. Without using coconut or rice flour the consistency was perfect.
The husband who is one picky eater loved it. You won’t believe it took exactly 25 minutes to prepare the kuzhambu. Try off and let me know how it goes.