Chettinad Poondu Puli Kuzhambu | Garlic Gravy from Chettinad Cuisine

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

1. Heat oil in a pan and put in mustard seeds and asafoetida powder.
2. When it splutters add the fenugreek seeds, red chillies, curry leaves,onion and garlic.
3. Saute till the garlic and onion turn a little brown.
4. Put in the ground paste and mix well.Add a little water[around 1/4 cup]
5. 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.
6. Put in the salt,tamarind paste mixed in 2 cup warm water.Bring to a boil.
7. Simmer and let it cook till the raw flavor of the tamarind disappears[around 15 minutes] and the gravy thickens a little.
8. 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.

2009 – Pavta Batata – Maharashtrian Potato- Lima beans curry

Bon Appetit…