Thick spicy curry prepared using Garlic and Tamarind. You need very minimum spices to prepare this kuzhambu. Goes very well with Rice and as a side dish to Idli,Dosai or Upma
Add mustard seeds, black pepper corns, saunf and curry leaves (if you have). Let them splutter
Add chopped onions and garlic pods
Add turmeric and salt. Saute well until onions become translucent and Garlic is roasted well
Add tamarind pulp, hing, red chilli powder and coriander powder
Let them boil in medium flame for atleast 15 minutes
At this stage mix riceflour with little water and add it to the pan
Let the whole mixture boil for 5 more minutes. Adding rice flour paste is optional. All you need to do is boil the garlic curry for extra 10-12 minutes to let it thicken on its own without flour paste
Once it is thickened adjust salt
Delicious Garlic Kuzhambu is ready to be served with Rice and Poriyal. You can also serve it as a side for Dosai/Upma too😋😋
Recipe Notes
The color of the kuzhambu depends on the variety of Chilli Powder and the tamarind you use
Adjusting spice might be little tricky. The above measurement worked perfectly wel for me. I use TRS brand’s chilli powder
When the kuzhambu is boiling try to taste inbetween and check.If you feel it is too spicy add extra 1/2 cup of water and a pinch of salt. Let it boil for another 10-12 minutes. You can also add jaggery to balance the flavor
Poondu Kuzhambu (Garlic Curry without using Coconut) | How to make a simple Garlic curry | Poondu Kuzhambu without Coconut Paste was last modified: April 1st, 2020 by