Poondu Kulambu Or Garlic Kulambu
Kulambu is main curry, goes well with rice in Tamil cuisine.
Serves: 3 – 4
For the paste:
1 green chilli
1 tomato (pick well ripe)
Make a paste of the above ingredients in a small mixer bowl. Do not add water when making the paste.
1 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon fenugreek seeds (uluva / methI)
6 curry leaves
8 shallots (small onion / chuvannulli) Or minimum 5 nos
1 pod garlic or 15 nos garlic cloves
Tomato – onion – green chilli paste
2 teaspoon Kulambu masala (or to taste), MTR or any other leading brand or a mix of 1 teaspoon red chilli powder +2 teaspoon coriander powder + ½ teaspoon sambar powder + ¼ teaspoon pepper powder. Dilute red chilli powder, coriander powder, sambar powder and pepper powder in ¼ cup water and make a smooth paste).
1 - 2 tablespoon tamarind extract (soak small lemon sized tamarind in ¼ cup warm water for half an hour and extract 2 tablespoon tamarind juice) or 1 teaspoon thick tamarind paste
1 cup / 200 ml water (Indian standard measuring cup of 200 ml / 8 oz capacity)
½ teaspoon salt (or to taste)
1 teaspoon chopped coriander leaves (optional)
Heat oil in a pan / kadai on medium heat. Add mustard seeds. When the crackle, add fenugreek seeds, curry leaves and sauté on a low heat for 1 – 2 minutes until fragrant.
Add small onion and fry until pink color.
Add garlic cloves and fry on a medium to low heat until light golden color.
Add tomato – onion – green chilli paste. Stir well on a low heat for 2 – 3 minutes until the raw smell goes and well combined with onions / garlic.
Add Kulambu masala (MTR or any other leading brand or homemade instant kulambu powder) tamarind extract, 1 cup water and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes until well cooked / gravy thickens / dark red in color. Sprinkle chopped coriander leaves and serve with rice.