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    Poondu Kuzhambu Recipe - Raks Kitchen

    Uploaded by

    Suganya Sugan

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Poondu Kuzhambu Recipe - Raks Kitchen

    Uploaded by

    Suganya Sugan
    4 views1 page

    Copyright

    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    4 views1 page

    Poondu Kuzhambu Recipe - Raks Kitchen

    Uploaded by

    Suganya Sugan

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Poondu kuzhambu recipe

    4 from 3 votes
    Poondu kuzhambu is a spicy and tangy, flavourful south indian gravy. Packed with
    flavors, this is such a treat for your taste buds.

    Prep Time Cook Time


    20 mins 20 mins

    Course: Main Course Cuisine: South Indian Servings: 4 people

    Ingredients
    ⅓ cup Garlic Peeled
    ⅓ cup Small onion Peeled
    1 tbsp Tamarind small lemon sized
    1 tbsp Sambar powder
    ¼ tsp Jaggery
    Salt
    ¼ tsp Turmeric
    ¾ tsp Kashmiri chilli powder Optional for color
    ¼ tsp Pepper powder optional
    4 Curry leaves

    To temper
    ½ tsp Mustard
    ¼ tsp Fenugreek seeds - ½ tsp
    1 tsp Urad dal
    1 tsp Toor dal
    1 tsp Cumin seeds
    1 tbsp Oil peanut oil or sesame oil works best

    Instructions
    1. Soak tamarind in warm water for ½ hour firstly and extract the juice. Total 1 & ½ cups water.
    2. Heat kadai with oil, add tempering items followed by curry leaves, garlic and small onion.
    3. Fry till onion and garlic turns golden brown.
    4. Add tamarind extract, turmeric, salt, jaggery, sambar powder, red chilli powder if adding and
    stir well. Bring to boil.
    5. Simmer till the kuzhambu gets thicker and onions and garlic should have got cooked well.
    6. Lastly add pepper powder and switch off.

    Notes
    Adding pepper at last adds extra flavour to the kuzhambu.
    If your kuzhambu doesn't get thick, add a teaspoon of rice flour dissolved in 1 tablespoon of
    water and boil. The thickness of the kuzhambu depends on mainly the sambar powder we use.

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