Padhuskitchen


Poondu Kulambu-Onion Garlic Kuzhambu

by 51 Comments

This is one of our most favorite kuzhambu of all South Indian kulambu varieties. My children simply love this poondu vengaya kuzhambu so much, that they want this kuzhambu or vatha kulambu at least once in a week. In fact they eat more than usual when I prepare this poondu kuzhambu. This stays fresh even for 4-5 days if refrigerated and also perfect for lunch box. All you need is a simple vegetable stir fry to go along with it. Today let us learn how to make Poondu (garlic) kuzhambu following our easy garlic kulambu recipe.

Poondu Kulambu-poondu kuzhambu-Onion garlic kuzhambu

Poondu Kulambu-Onion Garlic Kuzhambu


Poondu Kulambu-Garlic Onion Kuzhambu

 Prep Time : 15 mins

 Cook Time : 25 mins 
 Serves: 6
 Recipe Category: Kuzhambu
 Recipe Cuisine: South Indian
 Author:

   Ingredients needed

   Pearl onion – 1/2 cup
   Garlic – 3/4 cup
   Tamarind – golf ball size-(approximately 40 grams, but  it depends on the quality of tamarind)
   Sambar powder -2 1/2 – 3 tbsp
   Salt as required

   For the seasoning

   Sesame seed oil – 4 tbsp
   Mustard seeds – 1 tsp
   Fenugreek seeds (vendhayam) -3/4 tsp
   Hing -1/4 tsp
   Curry leaves – a sprig

Preparation

Soak tamarind in hot water for 20 minutes.Then extract the juice (around 3 cups) and discard the pulp.

Peel the onions and garlic and cut it into half if it is big.

Method

Heat sesame seed oil, add mustard seeds, when it splutters, add fenugreek seeds, hing and curry leaves.

Then add garlic and pearl onions and saute nicely for a few minutes.

Add sambar powder, salt and tamarind water and bring it to boil.

Keep it on medium flame and cook till it thickens and oil separates.

Note – Use only sesame seed oil for best results.

I have used homemade sambar powder, which is not hot, if using store bought sambar powder, use a little less.

The quantity of tamarind will differ according to the quality of tamarind. Some tamarind may be very tangy, some many not be tangy. So you may take a little less or more of tamarind than mentioned. Use old tamarind for best results.

Those who do not prefer garlic can omit garlic and prepare as shown in the video without garlic.

Storage and Shelf Life – This kuzhambu will stay good for 4-5 days in the refrigerator. Store it in a stain steel container or good quality plastic container.

Lunch on Sunday

onion garlic kulambuI love simple traditional meals very much – Our Sunday lunch (rice and curd are not in the picture)

 Steamed rice
Poondu Kuzhambu
Mullangi keerai poriyal
Carrot stir fry/poriyal
Curd Rice
Pickle

I make it a point to include greens at least 4 days a week in our diet in the form of paratha or a simple stir fry or kootu or mixed rice like methi pulao, pudina pulao, coriander rice, vendhaya keerai sadam (South Indian style) or just keerai masiyal etc. After all our health is more important than anything else in this world, isn’t it?

I have planned to post our simple lunch menus which will be not only be healthy but also have variety, for the new ones to have an idea as to what to cook for lunch. Stay tuned!

Meet you all again with more interesting recipes, till then it is bye from Padhu of Padhuskitchen.com

Related posts:

Tomato Soup Recipe

Puran Poli

Onion Samosa Recipe-How to make Onion Samosas-(Step wise pictures)

Rasam recipes-South Indian rasam recipes-Rasam varieties




Reader Interactions

Comments

  13. Anzz

    Wishing you a very Happy New Year, filled with loads of happiness, good health and wonderful blessings. May all your wishes come true.

    Reply

  18. Unknown

    superb akka.I made it today with cabbage poriyal and pappad.my tangachi usually not prefer this.when she arrived from school and asking abt today's receipe.
    she said that she dnt want food today.
    but after eating she asked me more to put this kuzhambu.
    simply slurrrrrrrp akka

    Reply

  21. namrata

    Hi Padhu,

    I have tried many kuzhambu, kootu, dosai recipes from your blog and it really tastes good. I have a request, I had tasted a recipe made with kabuli chana and rice and Its tastes like tamarind rice. I guess it is called konda kadai rice. Can you please share the recipe. If its in your blog already what is the name of the dish. Many thanks

    Reply

  24. Sonia

    Hi Padu,
    This recipe is looking so appetizing and beautiful.Thanks for sharing awesome recipes!
    Hope to see more of your creative endeavors in the New Year. Wish you and your family a very Happy and Blessed New Year!!!

    Have a wonderful Holiday Season and stay Warm !
    Best Regards, Sonia

    Reply

  27. Ragha Shunmuga Sundaram

    hai,
    This kulambu was simple and easy to make. Thankyou so much, your recipes are my guide while cooking and even my mom appreciates me since i have never ever cooked before. Once again thank you so much.

    Reply

  32. Unknown

    Dear Padhu we really enjoy your recipe for Poondu Kulambu-Onion Garlic Kuzhambu, however every time I bit into a Fenugreek seeds, it taste bitter.
    any suggestions thank you .
    Rebecca .

    Reply

  34. P76

    love all your recipes, padhu! I have my father-in-law staying with me now and I was always nervous about cooking for him but he loves the kuzhambus that I make from your recipes! many thanks for sharing

    Reply

  38. Uma Maheshwari

    Hi paadhu , I tried this recipe today with the b measurement that you shared but the gravy was not very thick and slightly watery. Is this how the consistency is supposed to be.

    Reply

  41. Unknown

    Loved your simple and delicious recipe. You reminded me of my granny's recipe that I thought I would never be able to replicate. Thanks a million Padhu's kitchen…

    Reply

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