This is one of our most favorite kuzhambu of all South Indian kulambu varieties. My children simply love this poondu vengaya kuzhambu so much, that they want this kuzhambu or vatha kulambu at least once in a week. In fact they eat more than usual when I prepare this poondu kuzhambu. This stays fresh even for 4-5 days if refrigerated and also perfect for lunch box. All you need is a simple vegetable stir fry to go along with it. Today let us learn how to make Poondu (garlic) kuzhambu following our easy garlic kulambu recipe.
Soak tamarind in hot water for 20 minutes.Then extract the juice (around 3 cups) and discard the pulp.
Peel the onions and garlic and cut it into half if it is big.
Heat sesame seed oil, add mustard seeds, when it splutters, add fenugreek seeds, hing and curry leaves.
Then add garlic and pearl onions and saute nicely for a few minutes.
Add sambar powder, salt and tamarind water and bring it to boil.
Keep it on medium flame and cook till it thickens and oil separates.
Note - Use only sesame seed oil for best results.
I have used homemade sambar powder, which is not hot, if using store bought sambar powder, use a little less.
Storage and Shelf Life - This kuzhambu will stay good for 4-5 days in the refrigerator. Store it in a stain steel container or good quality plastic container.
Lunch on Sunday
I love simple traditional meals very much - Our Sunday lunch (rice and curd are not in the picture)
Mullangi keerai poriyal
Carrot stir fry/poriyal
I make it a point to include greens at least 4 days a week in our diet in the form of paratha or a simple stir fry or kootu or mixed rice like methi pulao, pudina pulao, coriander rice, vendhaya keerai sadam (South Indian style) or just keerai masiyal etc. After all our health is more important than anything else in this world, isn't it?
I have planned to post our simple lunch menus which will be not only be healthy but also have variety, for the new ones to have an idea as to what to cook for lunch. Stay tuned!
Meet you all again with more interesting recipes, till then it is bye from Padhu of Padhuskitchen.com