This south Indian Garlic curry recipe(poondu kuzhambu) infused with garlic & peppercorns with bright red colour has a symphony of flavours, tantalizing spicy and tangy lip-smacking delicious. I’m sure this garlic curry is going to be your family’s favourite!
Garlic curry Recipe ( Poondu Kuzhambu)
This garlic curry/ Poondu kuzhambu is recipe is my favorite childhood recipe from my Amma’s kitchen. I’m very much obsessed with garlic, so ultimately this curry has become my favourite one!
The ingredients are so pantry friendly and you will definitely love the taste of this curry.
There is one super trick to make this curry even more delicious is that Adding a piece of jaggery or a spoon of sugar makes this curry to a next level. You will be definitely amazed by the taste.
How to make garlic curry/poondu kuzhambu?
To make garlic curry, grind peppercorns, garlic and onions to paste. Over medium heat- add all the seasoning and then ground mixture sauce for few minutes.
Add tomato and saute till its mushy.
Add the tamarind water, turmeric powder, salt.
Cook until you see oil on the sides of the pan.
How do I make garlic curry thicker?
Generally this garlic curry is slightly thicker in consistency, If you want thicker, cook further for 10 mins until you get the desired consistency.
Tips to make Best Garlic Curry/ Poondu kuzhambu:
Gingelly oil: Gingelly oil plays a vital role in making this curry, the flavour and taste is absolutely delicious. You can swap peanut oil.
Quality peppercorns: Adding freshly ground peppercorns give you the best taste for the curry.
Garlic: The dominant flavour of the curry is garlic so be generous in adding them.
Onions/ Shallots: If you have shallots in hand add 5 to 6 no. This gives you more flavor.
Always keep on the eye when cooking onion and tomato, onion and tomato mixture has been well cooked before you add tamarind water.
Only when the oil oozes out, that’s the sign to turn off the heat.
How do you serve Garlic curry?
Garlic curry can be served with steamed rice. The best side dishes that goes extremely well for this curry is chayote kootu.
Can I freeze garlic curry?
This garlic curry stays well in the refrigerator for 5 to 6 days. Bring down the curry to room temperature and store in the air-tight container. Using wooden spoon increase the shelf-life.
You can store this curry up to 2 months in the freezer. This has to be stored in zip-lock freezer bags. Thaw the curry before you serve.
How to make Garlic Curry with Step by Step Pictures:
Garlic curry is ready to be served.
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- 1/4 cup Tamarind lemon sized ball
- 1 tomato
- 1 tsp turmeric powder
- 1 tbs pepper corns
- 15 pods garlic
- 1 onion
- 2 tbs Gingelly oil
- 1 tsp fenugreel seeds
- 1 tsp mustard seeds
- 2 no Dry red chili
- 1 sprigs Curry leaves
- 1 tsp salt
- 1 tsp jaggery
Firstly, Extract tamarind water from pulp.
Grind peppercorns, garlic and onions to a coarse mixture.
Heat up gingerly oil, add mustard seeds, fenugreek seeds, vadagam, dry red chilli and curry leaves. Let it sizzle for few minutes.
Add onion mixture and keep saluting for 2 to3 mins.
Once the onion has sautéed well, add tomato and cook until its turns mushy.
Add tamarind water, turmeric powder and keep stirring for 5 to 10 mins over a medium heat.
When the oil oozes out, turn off the heat.
Garlic curry is ready to be served.
Serve with steamed rice.
If u don't have vadagam for the seasoning you can substuite with mustard seeds- 1 tsp, cumin seeds- 1 tsp, methi/ fenugreek seeds - 1 tsp