Poondu Milagu Kuzhambu - Garlic Pepper Kuzhambu

Poondu Milagu Kuzhambu - Garlic Pepper Kuzhambu is a very flavourful kuzhambu variety which has the goodness of garlic, pepper and curry leaves. My aunty makes this so well. Unlike other kuzhambu varieties this kuzhambu uses freshly ground spice paste and does not require sambar powder. This kuzhambu pairs well with any kootu variety or it can also be had as a side dish for curd rice.

Poondu Milagu Kuzhambu Recipe

Serves  :  3 - 4 people

Ingredients

• Garlic  -  10 small pods
• Tamarind  -  a small lemon sized
• Curry leaves  -  1/2  a handful
• Oil  -  5 tbsp
• Mustard  -  1.5 tsp
• Asafoetida  -  2 generous pinches
• Jaggery  -  1/2 tbsp
• Salt  -  as required

To roast and grind

• Black pepper  -  1 tbsp
• Toor dal  -  1 tbsp
• Coriander seeds  -  1/2 tbsp
• Garlic  -  6 small pods
• Curry leaves  -  1/2  a handful
• Red chilly  -  1

Method

1. Soak tamarind in water and extract the juice. For this kuzhambu, we need to extract thick juice. So use water accordingly.
2. Heat a pan and add 2 tbsp oil and and once heated add all the items given under "To roast and grind" and roast till all the ingredients are fried well. 
3. Allow to cool down and grind to a smooth paste by adding required water.
4. In the same pan, add 3 tbsp oil and temper with mustard. Once mustard crackles, add garlic and curry leaves.
5. Allow garlic to be fried well and then add the tamarind extract. Let it boil till the raw smell of the tamarind leaves. 
6. Add the ground paste, required salt and mix well. Let the kuzhambu boil in low to medium flame. 
7. Once the kuzhambu thickens and the oil floats on top, switch off the stove.
8. Serve with hot rice topped with gingelly oil. Use very less quantity as it will be spicy.
9. This can be refrigerated and stored for up to a week.

Notes

• Use gingelly oil only for best flavour. 
• Always cook the kuzhambu in low to medium flame so that the flavours are incorporated well and the thickness is achieved.