Hi friends, this is the time to post for TSTTamizhar Samayal Tuesday, as you all know that Nalini Suresh akka from Nalini’s Kitchen conducting the event which is one only for Tamil Cuisine and famous of Tamil Nadu foods. So we can get touch with our traditional recipes and even chance to cook our famous restaurant or sweet stalls recipes in our hands... Its really interesting na... I love to do more recipes for the event, nowadays, I really enjoy cooking for each and every event and this is one of my favourite events and I never want to miss this on 2nd and 4th Tuesday of every month...

OK! Coming to the recipe, in my childhood I never touched or tasted the garlic in any form and even I hate the smell of the garlic. But now, its completely changed, I love the smell of garlic n that too roasted garlic, taste and its healthier too, isn’t? I using lots of garlic in my recipes, you can see in my ingredients list I will add good amount of garlics. Poondu kuzhambu is one of my most favourite and I used to pick more garlics in the gravy and mashed with rice and will have it with pappads... The cook garlic is giving the good taste and can have with rice, idli and dosa too... 

Gravy - Kuzhambu
Tamil Nadu
Preparation Time
20 Minutes
Cooking Time
20-30 Minutes
3 Cup

Sesame Oil – 3 Tbsp
Fenugreek seeds – 1 Tsp
Mustard seeds – 1 Tsp
Urad dal – 1 Tsp
Shallots – ½ Cup
Garlic – ¾ Cup
Tomatoes – 3 Chopped
Turmeric powder – ¼ Tsp
Kuzhambu chilli powder – 1-2 Tsp
Salt – To taste
Tamarind – Small Lemon size
Castor oil – 1 Tsp
Curry leaves – Few

  • Soak the tamarind in a ½ Cup of warm water.
  • Heat sesame oil in a pan; add fenugreek seeds, mustard seeds and urad dal wait it for splutter.
  • Now add shallots sauté it for 2 minutes then and garlic sauté it for 5-7 minutes or the raw flavour goes off.
  • Add tomatoes and sauté it for 5 minutes.
  • At this stage, add turmeric powder, kuzhambu chilli powder and salt and sauté it well till the raw masala smells goes.
  • Now squeeze the tamarind and add the tamarind extract to the masala and add enough water and stir it well.
  • Check the salt, tangy and spiciness of the gravy, if needs add little bit and add castor oil then cover with lid and keep it on high flame.
  • Once its starts high boiling, turn the flame into low-medium level and add curry leaves, then let it cook for around 15-20 minutes or till attain the gravy consistency (The oil should be oozes out from the gravy).
  • Switch off the flame and serve hot with hot rice and pappads.
  • Store it  in refrigeration in air-tight container and its good for a week.

  • If you are not having kuzhambu chilli powder replace with red chilli powder and coriander powder according to your taste.
  • Sesame oil is essential to get good flavour and taste of the gravy.
  • Adjust the tamarind extract with your tamarind {black (more tangy) or brown (less tangy)}.
  • The color of the gravy may vary depending upon your chilli powder and tamarind color.
  • The taste of the gravy will so good on the next day. 
Spicy, scrumptious and healthy Poondu/Garlic Kuzhambu!!! 


  1. this looks so yum... i love garlic in gravies..

  2. Very new recipe, but can feel its flavor and taste. Looks delicious.

  3. exactly the same what I make.. may b cos we are regionally close.. looks too gr8.. i make this every week.. whenever i go for vacation leaving my hus here, i make it more as it stays good for longer days.. :)

  4. wow thats an aromatic tangy kozhambu looks super inviting and tempting me badly :)

  5. My most fav kuzhambhu.perfect for the season

  6. lipsmacking curry da :) my all time fav kuzhambu..

  7. One fingerlicking poondu kuzhambu, love it viji, very very tempting...

  8. wow awesome puli kuzhambhu da, reminds me so much of amma's curry just made perfect too good da

  9. Mouthwatering and healthy poondu kulambu.Please give the tomotto in grams or cup measure tamarind also in grams or spoon measure.

    1. Hi thank you. Actually I don't have a weighing machine to measure. But approximately tomatoes will be 150 grams. I used 3 medium size tomatoes. And coming to tamarind measurement. Take some amount of tamarind in your hand and just squeeze and make balls like ladoo. The balls should be equal to small lemon size. If you are not sure about the measurements, just soak approximate amount of tamarind and extract pulpy water. Add as per your taste and refrigerate the remaining pulpy water for other use for rasam or sambhar.

    2. Hope it helps you. If you have any other doubts contact me... :)


      Best Regards,

  10. Thankyou so much for your reply.


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