Pundu Kuzhambu (Garlic Tamarind Gravy)
A medicinal Tamil gravy — whole peeled garlic cloves slow-cooked in a tangy red tamarind kuzhambu with coriander and fenugreek. Said to ease digestion. Pungent, restorative, deeply aromatic.
Per serving
Ingredients
- 1/2 cupGarlic cloves, peeled (whole)
- 1/2 cupOnion, chopped small (not thin)
- 4 smallTomato, ground to paste
- 2 tbspTamarind pulp
- 4 tspRed chilli powder
- 4 tspCoriander powder
- 1/2 tspTurmeric powder
- 1/2 tspFenugreek powder (vendhayam thool)
- 1 tspMustard seeds
- 10Curry leaves
- 1 tspJaggery (small piece)
- to tasteSalt
- 3 tbspSesame oil
- 2 cupsWater
Method
- 1
Mix red chilli powder, coriander powder, turmeric and fenugreek powder with 3 tbsp water into a smooth wet paste.
- 2
Heat sesame oil in a kadai. Add mustard seeds; when they crackle, add curry leaves and the peeled whole garlic cloves.
- 3
Sauté the garlic on medium until it turns light golden and the raw smell goes, about 3-4 minutes.
- 4
Add chopped onion and sauté until translucent.
- 5
Add the wet spice paste and salt; cook 2 minutes.
- 6
Stir in the tomato paste and cook until oil separates, 4-5 minutes.
- 7
Add tamarind pulp and 2 cups water. Bring to a boil.
- 8
Reduce flame to low, cover and simmer 20 minutes until the garlic is meltingly soft and the gravy is thick and oil floats on top.
- 9
Add the jaggery to balance and stir until dissolved. Serve hot with steaming rice and a knob of ghee.