Poontu kulambhu/lehsoon curry/veluthulli kuzambhu
Recipe courtesy :priti akky (Priti Prabhu)
Serves-2
Serves-2
Cuisine:Madras samayal
Ingredients
Oil-1 tbsp
Mustard seeds-1/2 tsp
Fenugreek seeds/methi seeds -1/4 tsp
Curry leaves-1 sprig
Asa foetida/ hing- ¼ tsp
Onion-2 small ones
Garlic pods-10
Tamarind-gooseberry size
Spice powders used
Red chilly powder- 2 tsp
Coriander powder-2 tsp
Salt as needed
Turmeric powder-1/2 tsp
Water as needed to extract the tamarind juice
Method
1. Peel the garlic
pods. Slice the onions.Soak the tamarind in 1 cup water and extract thick juice from
it.
2. Heat oil in a kadai/pan, once It’s hot add in
the mustard seeds and allow them to pop up.
3. Once done add in the methi seeds and curry leaves.(you cannot see curry leaves in the picture below as i was in short of it in my pantry) Saute for a minute.
4. Sprinkle hing generously.
5. Time to add in our main ingredient garlic. Saute till the
raw smell goes.
6. Add in the onion slices and saute till they become soft.
 |
| added the garlic into the kadai for sauteing |
 |
| onions have become soft |
8.Then again add back the entire mix into the kadai.
9.Add in the spice powders. Bring this whole curry to a boil, till oil is seen floating on the top.
 |
| oil can be seen floating on the top |
9. Do a taste test for the spice powders and salt.Our garlic kuzambhu is ready to serve. Enjoy with steamed rice..!
Note: The curry should taste spicy as well as tangy from the taste of tamarind.So you can increase or decrease the amount of spice powders
accordingly. The gravy should be little thick in consistency for it to taste the best.Also if tamarind is not available you can use cherry tomatoes to get that sour taste,though the curry wont have that exact umami taste.But you know always something is better than nothing when we crave for some recipes.
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