Poondu kulambu , an easy to make yet flavouful dish for rice.I tried this recipe from “ The hindu ” magazine. This recipe was given by a chef. So i tried it confidently. It came out very well and was finger-licking good
. We all loved it. Bachelor’s can also try this recipe. U can store it for 2-3 days.The taste improves day-by-day.Sambar powder is not necessary for this recipe.
INGREDIENTS
To make puree
- Tamarind – A big gooseberry size
- Tomato – 1 no
To add in the puree
- Red chilli powder – 1.5 tsp
- Turmeric powder – 1/4 tsp
- Salt – As needed
- Water – 2 cups
To saute in oil
- Gingely oil – 2 -3 tbsp
- Mustard seeds – 1 tsp
- Fenugreek seeds – 1/2 tsp
- Urad dal – 1 tsp
- Green chillies – 1 no
- Red chillies – 2 nos
- Curry leaves – few
- Garlic cloves – 1/8 cup ( 20 cloves)
- Small onion – 10 nos Or 1 big onion ( cube cut)
Grated Jaggery – 1 tsp ( to add in the end) |
METHOD
- Soak tamarind in little warm water & grind it along with a tomato. Make it a puree. To this puree , add salt , 2 cups of water , red chilli powder & turmeric powder.
- In a kadai , heat oil and temper all the above said ingredients one by one in the same order. Then saute onions and garlic cloves till they change golden brown and emits a nice smell.
- Now add the tamarind puree mixture , stir well and allow it to boil in medium flame till the gravy reduces to half & thickens. Lastly before switching off the flame , add the grated jaggery, add little more salt if necessary..
- Switch off the flame, transfer to a serving bowl and close it with a lid.
- Serve after 30 minutes..Tastes great with plain rice and papad !!
 |
It thickens to a paste when it cools down.It tastes the best when served the next day
. So u can make in large quantity , store in an air tight bottle , refrigerate it and enjoy for few days !
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