Garlic Puli Kuzhambu or Poondu Puli Kuzhambu Recipe with Step by Step Pictures. Spicy tamarind puli kuzhambu which has spices and garlic added goes well with rice.
Poondu puli kuzhambu is a staple dish in our house. I love it so much, that it takes places at least once in our weekly lunch. This method is super easy to make but taste really delicious.
About Poondu Puli Kuzhambu Recipe
Poondu Puli Kuzhambu is a traditional South Indian dish that translates to "Garlic Tamarind Curry." It is a tangy and spicy curry made with garlic, tamarind, and a blend of aromatic spices
This kuzhambu is little spicy, sweet and tangy which is perfect when mixed with hot rice and had with any dry side dish like poriyal or thoran on the side. Poondu or garlic should be added in abundant which adds so much flavour and taste since it is the hero ingredient.
Video for Poondu Puli Kuzhambu
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85 Kuzhambu recipes in my blog
Ingredients for Poondu Puli Kuzhambu
- Gingelly Oil
- Mustard Seeds / Kaduku
- Fenugreek Seeds / Vendayam / Methi
- Curry leaves
- kashmiri Chilli Powder
- Coriander Powder
- Turmeric Powder
How to Make Garlic Puli Kuzhambu
Soak tamarind in water for 10 mins. squeeze and extract all the juice and set aside.
Making puli kuzhambu
Heat oil in a kadai. Add mustard, fenugreek and curry leaves. Mix well. Add in garlic and fry for couple of mins. Pour in tamarind water, all spice powders, salt and jaggery and mix well. Bring it to a boil. Simmer for 10 to 15 mins. Now serve with rice.
Poondu Puli Kuzhambu is typically served with steamed rice. It pairs well with a variety of side dishes and accompaniments. Here are some traditional combinations for Poondu Puli Kuzhambu:
Poondu Puli Kuzhambu with Steamed Rice and Pappadams: Serve the flavorful curry with hot steamed rice and crispy pappadams for a satisfying meal.
Poondu Puli Kuzhambu with Vegetable Poriyal: Make a simple vegetable poriyal (stir-fry) using vegetables like beans, carrots, or cabbage. It adds a crunchy and nutritious element to the meal.
Poondu Puli Kuzhambu with Appalam (Papad): Accompany the curry with crispy appalam (papad) for added texture and a delicious crunch.
Remember, these are just suggestions, and you can always experiment and pair Poondu Puli Kuzhambu with other dishes or accompaniments based on your preference and availability of ingredients. Enjoy your meal!
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Poondu Puli Kuzhambu Recipe | Garlic Puli Kuzhambu Recipe
- 5 tbsp Gingelly Oil
- 1 tsp Mustard Seeds
- ¼ tsp Fenugreek Seeds / Vendayam / Methi
- 1 sprig Curry leaves
- 20 cloves Garlic peeled
- 1 small Tamarind gooseberry size
- 2 tbsp Kashmiri Chilli Powder
- 4 tbsp Coriander Powder
- 1 tsp Turmeric Powder
- Salt to taste
- 1 tsp Jaggery
- Water as needed
- Soak tamarind in water for 10 mins. squeeze and extract all the juice and set aside.
- Heat oil in a kadai. Add mustard, fenugreek and curry leaves. Mix well.
- Add in garlic and fry for couple of mins.
- Add in tamarind water, all spice powders, salt and jaggery and mix well. Bring it to a boil. Simmer for 10 to 15 mins.
- Now serve with rice.
Garlic Puli Kuzhambu Recipe with Step by Step Pictures
|heat oil in a pan|
|add fenugreek seeds|
|fry for a min|
|add in tamarind water|
|add chilli powder|
|bring it to a boil|
|now simmer this till oil separates|