Spicy Chettinad Poondu Kuzhambu/ Kaara Kulambu

Chettinad Poondu Kuzhambu

This another traditional and authentic Chettinad recipe from my family. Normally we prepare all kuzhambu recipes with kuzhambu milagai thool for easy and quicker preparation. But in this traditional Poondu Kulambu recipe we prepare everything from scratch for more aromatic and delicious taste. These full process Kara kuzhambu recipes are made during functions and for family lunch.

Ingredients

Garlic cloves( peeled and halved)- 15 nos

Small onion/ Shallots( minced)- 10 nos

Tomato medium( chopped)- 1 no

Curry leaves- few

Mustard seeds- 1 tsp

Fenugreek seeds/ Venthayam- pinch

Whole dry red chilli- 2 nos

Vegetable oil- 3 tbsp

Gingelly oil- 3 tbsp

Salt to taste

Water- 1 and 1/2 cups

Tamarind extract- 1/4 cup or Tamarind paste- 1 tbsp

Masala to grind

Garlic cloves- 5 nos

Whole dry red chilli- 5 to 6 nos

Coriander seeds- 3 tbsp

Cumin seeds- 1 tbsp

Fennel seeds/ sombu- 1/2 tbsp

Fenugreek seeds/ Venthayam- pinch

Peppercorns- 1 tsp

Kaara Kulambu

Method

Dry roast the masala to grind ingredients and grind to smooth paste with few tbsp water.

Heat both oils in a pan, when hot add mustard seeds and fenugreek seeds, allow to crackle. Add garlic cloves, minced onion and curry leaves, fry for few secs until garlic turns light brown. Now add the ground masala paste, chopped tomato and tamarind paste. Fry in low heat until the oil seprates on the sides from masala paste. Add water and required salt, mix the kuzhambu well and bring to boil. Once starts boiling reduce heat and cook kuzhambu on low heat for 10 mins or until the kuzhambu thickness and oil floats on top. Serve hot.

Garlic Kara Kuzhambu

Tips

I used Kashmiri dry red chilli instead of whole dry chilli to get vivid red color kuzhambu.

You can add few tsp of sugar or jaggery to the kuzhambu to make it slightly sweet.

If you dont have time to grind masala ingredients, try using 3 tbsp kuzhambu millagai thool instead.