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Aug 1, 2011

Garlic Kuzhambu

        This is a spicy n mild tangy south Indian of my mom's recipe. I like this kuzhambu with hot idlies more than with rice. I captured step wise clicks but while copying to picasa becoz of my kids I lost all the pictures of this kuzhambu n mushroom kurma photos :( only these two clicks were saved...So will try to update step wise pictures soon...Here we go

  1. Onion   1 medium  or 10-12 pearl onions (chopped)
  2. Tomato   1 and 1/2 medium( chopped)
  3. Garlic   2 pods (peeled n roughly chopped)
  4. Tamarind   1 small lime size (soaked in warm water for 30 min)
  5. Poppy seeds   1 tsp
  6. chilli powder    1 and 1/2 tsp
  7. Coriander powder   2 tsp
  8. turmeric powder   1/4 tsp
  9. Cumin powder  1 tsp
  10. sesame oil   2 tbsp
  11. salt   to taste
To Temper
  1. Sesame oil   1 tbsp
  2. Mustard seeds   1/2 tsp
  3. Jeera/Cumin seeds   1 tsp
  4. Pepper corns   3-4 no.s
  5. Hing powder   1/4 tsp
  6. Dry Red chillies    2 no.s
To roast n grind
  1. oil   few drops
  2. pearl onions   4-5 no.s
  3. Tomato   1/2 
  4. Coconut   1/4 cup(shredded)
  • Heat  few drops of oil in a pan,add onions n tomato saute for a minute and add coconut and fry for 1 minute and then allow to cool completely.
  • Then grind the above roasted ingredient with poppy seeds to fine paste n keep aside.
  • Heat  1 tbsp of sesame oil(i used Idhayam oil) in a kadai n add the tempering ingredients one by one and wait till it splutter.
  • Then add curry leaves,garlic n chopped onions ,sprinkle some salt and fry for 1-2 minutes.
  • After that add tomatoes and saute till soft and add all the dry powders and stir fry for a minute and add tamarind juice and 1/2 cup water and allow the mixture to boil.
  • Let the onion-garlic gravy boil for 5 minutes and then add onion-tomato-coconut paste and enough salt n water to the desired consistency.
  • Allow the kuzhambu to cook in medium heat with lid closed for 10 minutes.
  • After that add another 2 tbsp of sesame oil ,stir well and cook till oil floats on top.
  • Thats it spicy tangy Garlic Kuzhambu is ready .Serve hot with steamed rice along with Appalam/Papad.
  • I enjoyed with hot idlies ..You can't just stop with 2 or 3 idlies you will ask for one more n more.. :)

Adding sesame oil in between cooking is must for rich taste n flavor..You can also add heated oil or appalam porich ennai- this will also give  nice flavor n taste.
If you don't have sesame oil ,can use any cooking oil but add either poricha ennai/oil or sesame oil to the boiling kuzhambu.


  1. colourful khuzhambu looks very tempting...

  2. delicious looking kuzhambu looks wonderful

  3. My fav.. I too like it with Idli or Dosa.. But do not add coconut.. Let me try next time..

  4. Khuzhambu with idli.......I'm starving right now. Can I've some?
    very tempting.

    Invitation for a Potluck
    Event - LGSS_Potato

  5. Delicious kuzhambu dear luks yum...

  6. It is tempting with idlies. But I most of the time eat this gravy with hot rice. Wow. I can recollect the taste now.


  7. Very tasty looking and inviting khuzambu. Very tempting.

    Hamaree Rasoi

  8. my fav....this gravy goes well with rice as well as with idli , it...

  9. awesome curry with garlic...i too love the flavor of garlic and add it in almost all my recipes...

  10. Authentic recipe.. Healthy and yum.

  11. inviting kuzhambu.likes a lot.:-)

  12. Yummy finger licking, looks very nice.

  13. A very flavorful and yummy kuzhambu

  14. Finger licking good!!!!
    Prathima Rao
    Prats Corner

  15. Humm..this looks perfect with rice/idli

  16. Awesome pic and recipe.. Never heard of it before....

    Followed u dear


  17. Very tasty dish :) looks yummy yummy.....Thanks


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