POONDU KUZHAMBU– LUNCH RECIPES

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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