Feb 28, 2011

Poondu Kozhambu

Poondu Kozhambu ( Spicy garlic curry with tomatoes, tamarind, coconut paste and spices - Tamil Nadu cuisine )


Garlic: 10 to 15 cloves
Onion (chopped): 1
Tomato (chopped): 2
Water - 50 ml ( 1/4 cup )
Tamarind: the size of a lemon or 2 teaspoon tamarind paste
Coconut milk or paste: half cup ( 75ml )
Turmeric powder: 1/4 teaspoon
Chilli powder: 1 1/2 teaspoon ( 1 - 1 3/4 teaspoon )
Coriander powder: 1 1/2 tablespoon
Ginger-garlic paste: 1/2 teaspoon
Cooking oil : 1 - 2 tablespoon
Mustard Seeds: 1/4 teaspoon
Curry leaves: one spring
Salt: To taste


Heat pan, add oil and heat. Add the mustard seeds and let them crackle.

Halve garlic cloves and fry until light brown. Add chopped tomatoes, onion and cook until tender.

Add ginger-garlic paste mixed with turmeric, coriander, chilli powder and fry for two minutes.

Add a quarter cup of water and let it boil for five minutes.

Add coconut milk or paste. Add salt to taste.

Soak tamarind in quarter cup water, drain ( or tamarind paste ) and add to the above mixture. Cook until the gravy thickens and finish with fresh curry leaves.

The basic poondu kozhambu curry is ready. To the same, you can add fish for meen poondu kozhambu. This curry can be served with steamed rice.


Pia said...

its really nice curry, it will be good with any vegetable

Cook Healthy

Kathy Mercure said...

I'm definitely going to try this one, thanks Niya. Hopefully my hubby will be able to eat it!