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
This can be done in many methods. Garlic has more medicinal value though it also have some mild side effects like halitosis or bad breath. It is claimed to help preventing heart diseases like artherosclerosis, high blood pressure and high cholesterol. It is also believed to control the blood sugar level to certain limit. So here is a nice recipe with garlic...the garlic kuzhambu...
Ingredients:
- Garlic-15(even size)
- Onion-2
- Tomato-2 (small size)
- Cumin seeds -1/2 teaspoon
- Sambar powder-1 and 1/2 heaped teaspoon
- Tamarind- size of a small lemon
- Oil-1 tablespoon
- Salt
For seasoning: Mustard, Urad dal, Cumin seeds, Curry leaves.
Method:
- Soak the tamarind in hot water for 10 -15 minutes and extract juice.
- Cut 1 onion and two tomatoes into large pieces.
- Heat oil in pan and add mustard.
- When the mustard starts spluttering, add the urad dal and cumin seeds, and the curry leaves.
- Add onions and garlic.
- Fry till it become glassy and then add the tomatoes.
- Add little water and allow it to cook with the lid closed.
- Grind the remaining 1 onion and cumin seeds into a fine paste.
- When the onions and garlics are half cooked add the paste and sambar powder.
- Add enough water and allow it cook well.
- When the garlic is cooked well enough, add the tamarind juice and allow it to boil for few more minutes.
- Allow it to boil till a thick consistency is reached.
- Suits well with plain rice, curd rice, dosa and idli.
