Wednesday, November 12, 2008

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:-)

  • 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

  • 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

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