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You are here: Home / Sides / POONDU KUZHAMBU

POONDU KUZHAMBU

April 30, 2013 By ashavenugopal Leave a Comment

This has been the longest break I’ve taken since i started blogging. But it is a break that i totally enjoyed as I was a part of an online community to learn food photography in 30 days. While I was exclusively an “auto mode” shooter earlier, the exercise has made me look into the various technical aspects of photography as well as food styling. I wouldn’t say that i am an expert now, but i am most certainly on the path to improving my photography. 
My recipe for the day is “Poondu Curry” aka Garlic flavoured curry. It is one of the dishes that i learnt from my mother in law (who is a fantastic cook). Getting married to a tamilian has had its benefits, i have learnt a bit about the gastronomy of the region (Tamil Nadu). There is a huge variety of vegetarian gravies/curries to choose from. 
As an aside, all those who are interested in learning south indian recipes, please check out chandra padmanabhan’s book, “Simply South”. The book has varied vegetarian recipes from the states of Tamil Nadu, Karnataka, Kerala and Andhra Pradesh. While i have not tried all the dishes, i think it is a book worth owning. 
Poondu Curry
 Poondu curry  is usually served it with rice, but my husband and i like it best with pooris. So here goes the recipe for garlic flavored curry:


Poondu Curry (Garlic flavored curry)
 
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Author: Asha
Recipe type: Sides
Cuisine: Indian
Serves: 2
Ingredients
  • Onion,1 medium sized
  • Garlic,4-5 medium sized cloves
  • Tomato,1 big
  • Sambar powder,1.5 tsp
  • Turmeric powder,1/2 tsp
  • Curry Leaves,5
  • Asafetida powder,a pinch
  • Tamarind,a small piece (dime sized)
  • Milk,1/4 cup
Instructions
  1. Make a puree of the tomato and keep it aside.
  2. Extract 2 tsps of tamarind water from the tamarind and keep it aside.
  3. Peel the garlic pods and boil it in ¼ cup of milk for about 2-3 mins.
  4. Once this mixture has cooled, blend it along with the onion till it is a fine paste.
  5. Pour about 2-3 tbspns of oil in a pan.
  6. When hot add mustard seeds, once it pops add curry leaves and a pinch of asofetida powder.
  7. Now add the ground onion mixture and saute the mixture till the raw smell is gone.
  8. Add the tomato puree, sambhar powder, salt and turmeric powder.
  9. Saute for about 2 minutes and then add a tbspn of tamarind water.
  10. Boil for a minute and its ready.
  11. Serve hot with pooris!!
Notes
Tamarind water that is added to the curry can be increased/decreased according to sourness of the tomatoes
If you do not have sambhar powder, use about 1-1.5 tsps of chilli powder and 2 tsps of coriander powder instead.
3.3.3077

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Filed Under: Sides Tagged With: South Indian gravy

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