My Favorite South Indian Recipes

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Poondu Kuzhambu/Losan Kolkar – garlic and onion curry without coconut

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Garli curry (8)

Poondu Kuzhambu is my all time favorite dish. The method of preparation is Sourashtra cuisine. It is very simple to prepare. All the ingredients are easily available.

I haven’t tried it so far. Recently i tried this and it came out well. It was yummy and divine. We really enjoyed the lunch.

It goes well with hot rice. The best combination for poondu kuzhambu is pottukadalai thuvaiyal, polta chino and pappad.

INGREDIENTS

Garli curry (1)

  1. Garlic – 18 pods
  2. Shallots (optional) – (4-5)
  3. Tamarind pulp – 1⁄4 cup
  4. Curry leaves – 2 sprigs
  5. Kozhambu podi – 2 tbsp
  6. Mustard seeds – 1⁄4 tsp
  7. Salt – 1 tsp
  8. Gingelly oil – 5 tbsp
  9. Water – (1-2) cups

PROCEDURE

  1. Heat oil in a kadai.Garli curry (2)
  2. Add mustard seeds garlic pods, onion and curry leaves. Saue it.Garli curry (3)
  3. Mix curry powder in water to avoid lumps. Keep aside.
  4. Once the garlic turns light brown add the curry powder water.Garli curry (5)
  5. Add salt and Cook for 2-3 minutes in low flame.Garli curry (6)
  6. Finally add tamarind pulp and mix it well.Garli curry (7)
  7. Cook till it thickens.Garlic Curry

NOTE

  1. Shallots can be avoided. The taste will be slightly different. Onion will not be added in poondu kuzhambu as per Sourashtra cuisine.
  2. If more water required it can be added while adding the kuzhambu podi mixed with water to the garlic-onion mix.
  3. Salt and curry powder can be adjusted as per the taste required.

VATHA KUZHAMBU WITH ONION AND GARLIC

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Vathal kuzhambu is a typical South Indian dish. The taste of the suandakkai vathal kuzhambu will be divine. The best combination of this dish is appalam or pappad and channa dal (porikadalai thuvaiyal ).

It is one of my most favorites. It is prepared for lunch and dinner in many South Indian wedding. I got this recipe from my mom. The vathal kuzhambu taste comes from vathal and kuzhambu powder. The kuzhambu powder used here will give you a different taste. As the kuzhambu powder preparation varies from region to region the taste will also varies.

One main point to follow for any kind of kuzhambu is to use a good amount of gingelly oil. It goes well with hot rice. The recipe for vatha kuzhambu with pictorial procedure is as follows.

feINGREDIENTS

  1. Sundakkai Vathal (Dried Turkey Berry)- 3/4 tbsp
  2. Garlic – 6 pods
  3. Shallots (optional) –  (10 – 12)
  4. Curry leaves – 2 sprigs
  5. Tamarind water – 3⁄4 cup
  6. Kuzhambu podi – 2 tbsp
  7. Mustard seeds – 1 tsp
  8. Gingelly oil – (5-6) tbspvatha kuzhambu (1)

PROCEDURE 

  1. Heat oil in a kadai.vatha kuzhambu (2)
  2. Add mustard seeds, sundakkai vathal and garlic to it.vatha kuzhambu (3)
  3. Next add chopped onion and curry leaves to the sundakkai vathal.vatha kuzhambu (4)
  4. Mix kuzhambu podi in water and avoid lumps. Pour it in the kadai when the onion turns golden brown.vatha kuzhambu (5)
  5. Stir it well and cook it till the raw smell of the kuzhambu podi goes. Then add tamarind water to it and cook it till the vatha kuzhambu thickens.vatha kuzhambu (6)

NOTE

  • Onion can be avoided if not preferred. In Sourashtra style kolkar or kuzhambu, onion will not be used. But the onion will give a added flavor to the dish.
  • The kuzhambu should be thick as a paste. It should not be watery.
  • While serving with rice, use little amount of kuzhambu. As it is thick little amount of kuzhambu is enough for the rice.