Poondu Kulambu

In a cool and breezy rainy day if you are thinking what to cook , Then this dish will be perfect answer . Yes! Poondu kulambu with garlic, pepper and tamarind ...Yumm... This combo gives a heavenly taste to this kulambu. My mom always serves this dish when we have cold because of the pepper and garlic.Garlic has numerous health benefits so be liberant in using garlic pods to this kulambu,when the garlic is cooked in this combo most of the kids will like it. I normally use small size garlic ( Nattu Poondu) for this kulambu.This simply taste good even with Papadam.

Preparation Time: 15minutes

Cooking Time : 15 Minutes

Serves : 5

Ingredients:

Tamarind – Size of 3 lemons

Garlic – 2-3 Pods (very tasty when you use the very small size garlic called as “Nattu poondu” in tamilnadu)

Sambar onion - 10 nos

Tomato -1

Chilli powder-1 spoon

Turmeric Powder - ½ Tbsp

Coriander Powder -2 tbsp

Salt for taste

To Roast:

Pepper – 2 Tbsp

Jeera -1 Tbsp

Grated Coconut – 2 Tbsp ( Roast Separately)

To Saute:

Oil / Ghee - 2 tbsp. (preferably gingely Oil)

Fenugreek - 1 tbsp.

Green Chillies - 2

Channa dal - 1 tbsp.

Curry leaves - 4-5 leaves

Poondu Kulambu

Soak the tamarind in hot water and prepare the tamarind extract.
Mash tomato to the tamarind extract and then add chilli powder, coriander powder, turmeric powder and salt to it.
Dry roast and grind the ingredients as mentioned above.
Heat oil in a vessel, add fenugreek seeds followed by channa dal, curry leaves and , sauté for 5 minutes
Now add the peeled garlic, small onions and green chilies to it (If you don’t not prefer Garlic can add only small onions)
Roast until onion colour changes.
Now add the tamarind extract to it, let it boil until the raw smell of the tamarind goes.
Add the grind paste to it and let it cook for another 10 mins time.
Now hot and yummy Poondu kulambu is ready.

Tips:

1.Quantity of pepper can be adjusted according to the spicy level you need.
2. I prefer to use gingely oil when i make this kulambu,you can use any cooking oil.
3. When eating with the rice,just add little ghee it gives extra taste to the dish.
4. Those you dont like garlic can do this without garlic but need to add more small onions.
5. You can use less tamarind ,if so mash an additional tomato when grinding and add to the kulambu and cook well.
6. For a sweet and spicy taste you can add little jaggery.