Poondu Kuzhambhu/Garlic Gravy
Being a south Indian, Rice is a must at least once in a day in our house. However, The Gravy options I usually make is either Dal or Sambhar. Alok is not a huge favorite fan of Rasam with Rice, he enjoys having it like a Soup. So Karakuzhambhu in some form sneaks into my kitchen at least once in a week.
This Karakumzhambhu is made with Garlic and so is a good break from Dal. This is Tangy and is fabtastic with Cabbage Poriyal or Kootu.
Ingredients
Garlic - 12-15 Pods
Onion - 1 (Medium, chopped)
Tomato - 1 (Meidum, chopped)
Cumin seeds - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Jaggery - 1/4 Teaspoon
Red Chilly Powder - 1.5 Tablespoon
Turmeric Powder - 1/4 teaspoon
Coriander Powder - 1/2 Tablespoon
Pepper Powder - 1/2 Teaspoon
Tamarind Juice - Extracted from a Gooseberry Sized Soaked in 2 Cups of water
Salt - As per taste
Gingelly Oil - 2 Tablespoon
Curry Leaves - Few
Method
In a pan, add Gingelly oil and once the oil is hot, splutter Mustard seeds, Cumin seeds and Fenugreek seeds and then add the Onion, Garlic and Curry leaves. Saute them till the onion is cooked.
Then add the Tomato and cook till the tomato is cooked. Then add the red chilly powder, coriander powder, Turmeric powder and salt and Saute.
After 2 minutes, add the Tamarind water and cook it till the Raw flavour of Masala and Tamarind is gone. This may take anywhere between 6-8 minutes.
Before switching off the flame, add the black pepper powder and Jaggery.
Being a south Indian, Rice is a must at least once in a day in our house. However, The Gravy options I usually make is either Dal or Sambhar. Alok is not a huge favorite fan of Rasam with Rice, he enjoys having it like a Soup. So Karakuzhambhu in some form sneaks into my kitchen at least once in a week.
This Karakumzhambhu is made with Garlic and so is a good break from Dal. This is Tangy and is fabtastic with Cabbage Poriyal or Kootu.
Ingredients
Garlic - 12-15 Pods
Onion - 1 (Medium, chopped)
Tomato - 1 (Meidum, chopped)
Cumin seeds - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Jaggery - 1/4 Teaspoon
Red Chilly Powder - 1.5 Tablespoon
Turmeric Powder - 1/4 teaspoon
Coriander Powder - 1/2 Tablespoon
Pepper Powder - 1/2 Teaspoon
Tamarind Juice - Extracted from a Gooseberry Sized Soaked in 2 Cups of water
Salt - As per taste
Gingelly Oil - 2 Tablespoon
Curry Leaves - Few
Method
In a pan, add Gingelly oil and once the oil is hot, splutter Mustard seeds, Cumin seeds and Fenugreek seeds and then add the Onion, Garlic and Curry leaves. Saute them till the onion is cooked.
Then add the Tomato and cook till the tomato is cooked. Then add the red chilly powder, coriander powder, Turmeric powder and salt and Saute.
After 2 minutes, add the Tamarind water and cook it till the Raw flavour of Masala and Tamarind is gone. This may take anywhere between 6-8 minutes.
Before switching off the flame, add the black pepper powder and Jaggery.
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