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Aug 1, 2011

Garlic Kuzhambu



        This is a spicy n mild tangy south Indian Kuzhambu...one 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

Ingredients
  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)
Method
  • 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.. :)

Note:
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.

22 comments:

  1. colourful khuzhambu looks very tempting...

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  2. delicious looking kuzhambu looks wonderful

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

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

    Invitation for a Potluck
    Event - LGSS_Potato

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  5. Delicious kuzhambu dear luks yum...

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  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.

    Cheers,
    Uma

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

    Deepa
    Hamaree Rasoi

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

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


    http://anuzhealthykitchen.blogspot.com/2011/07/event-berries-strawberry-desserts.html

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  10. Authentic recipe.. Healthy and yum.

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

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  12. Yummy finger licking, looks very nice.

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  13. A very flavorful and yummy kuzhambu

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

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

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

    Followed u dear

    Nupur
    http://uk-rasoi.blogspot.com/

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

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