Poondu kuzhambu - Garlic kuzhambu - Aanam

This is a very tasty kulambu without using tamarind juice. Whenever I feel tired of the usual kuzhambu and sambar, I just do this easy kuzhambu, which my mother taught. Though my mother taught this , the credit of cooking it in a best way goes to my aunt (periamma), because I have never tasted the same garlic kuzhambu tastier than hers anywhere else. Here is the recipe to enjoy:-)


Ingredients:

• Garlic- 10-12
• Mustard- 1 teaspoon
• Jeera or Cumin seeds- 1 1/2 teaspoon
• Black Pepper- 1 teaspoon
• Turmeric powder- 1/4 teaspoon
• Red chilli -2 (or more according to taste)
• Grated coconut- 1 1/2 tablespoon(can also be roasted slightly, if desired)
• Gingerly oil - 5 Tablespoon(1 kuzhi karandi)
• Salt- for taste

Method:

• Grind mustard, cumin seeds, black pepper, red chilli, grated (roasted) coconut into a fine paste.
• Take oil in a pan and fry the garlics in medium flame.
• Take care that it does not turn brown.
• When the garlics are half cooked, add the turmeric powder, the ground paste and enough salt.
• Add little water and allow it to cook till the garlic is well cooked and the oil comes out.
• Do not add much water as we do in normal kuzhambu.
• This has to be somewhat thicker in consistency.
• Suits well with plain rice.
• Potato fry, brinjal fry, lady's finger fry are some of the best combo.. :-D