The day I set my eye's on Reva's Poondu Puli Kuzhambu, I was determined to make it as soon as possible.The best thing was I made it a few days later and it was as awesome as it looked on the post.....
I used:
Garlic - 20 pods, halved
Pearl onions - 10
Tamarind paste - 2 tablespoons
Red chillies- 2 ,broken into bits
Mustard- 1 teasopon
Fenugreek seeds- 1/4 teaspoon
Curry leaves- a few
Asafoetida powder- a pinch
Sesame seed oil- 1 tablespoon
Salt to taste
Saute with a little sesame seed oil and grind to a smooth paste with a little water
Pearl onions- 5, chopped
Garlic- 5 pods, chopped
Ginger- 1" piece
Coriander seeds- 1 teaspoon
Cumin seeds- 1 teaspoon
Fenugreek seeds- 1/4 teaspoon
Curry leaves - a few
Black peppercorns- 1/2 teaspoons
- Heat oil in a pan and put in mustard seeds and asafoetida powder.
- When it splutters add the fenugreek seeds, red chillies, curry leaves,onion and garlic.
- Saute till the garlic and onion turn a little brown.
- Put in the ground paste and mix well.Add a little water[around 1/4 cup]
- Cook on medium heat till the oil floats on top. Stir once in a while.If the mixture dries up add a little more water.
- Put in the salt,tamarind paste mixed in 2 cup warm water.Bring to a boil.
- Simmer and let it cook till the raw flavor of the tamarind disappears[around 15 minutes] and the gravy thickens a little.
- Remove from heat and serve with steamed rice.
Note :
- Sesame / Gingelly oil is best suited for this dish. If it is not available any cooking oil can be used.
- Adjust the quantity of tamarind to suit your taste but just remember that this gravy should be a little tangy
- Similarly you can increase the quantity of red chillies to suit your taste.
This poondu kuzhambu was a part of our meal along with,Minty lemon rasam , Curry leaves chutney and brinjal roast.
This Day That Year....
2009 - Pavta Batata - Maharashtrian Potato- Lima beans curry
Bon Appetit...
Labels: Better Half, Garlic, Kuzhambu Varieties, Scrumptious Meal Series, Sides for Rice, Vegan varieties
