Spicy Poondu Kuzhambu (Spicy Garlic Curry)
This is my mom’s signature dish and a favorite for everyone in my family. She makes it almost every other weekend for us. And it gets over fast. If you are looking for a simple and spicy kuzhambu, then you are at the right place. It goes well with rice as well as dosa and idli and it stays long (almost a week) without spoiling since we add a lot of oil to it. Just add a couple of tablespoon of kuzhambu to rice. If it’s spicy, add a little sesame oil to the rice. I hope you enjoy this dish. Leave your comments.
Preparation time: 50 to 60 minutes
No. of servings: 8 to 10
Spice level: 4 out of 5
- Peeled garlic – 3/4 cup
- Medium size eggplants (Indian eggplant) – 3 (chopped into small cubes)
- Small lime size tamarind
- Coriander seeds – 3 tsp
- Dry red chilies – 15
- Channa dal – 2 tsp
- Toor dal – 2 tsp
- Urad dal – 1 tsp
- Black whole pepper – 1 tsp
- A few curry leaves
- Mustard seeds – 1 tsp
- Cumin seeds – 1 and 1/2 tsp
- Oil – 1/3 cup (preferably sesame oil)
- Salt to taste
Method of Preparation:
- Heat a tsp of oil in a pan and add coriander seeds, dry rd chilies, channa dal, toor dal, urad dal, black pepper and some curry leaves. Fry until the lentils become golden brown.
- Make 2 cups of tamarind juice from the whole tamarind.
- Remove from heat, let it cool and grind along with some tamarind juice until smooth.
- Heat 2 tbsp of oil in a deep pan and add mustard seeds and let it splutter.
- Add cumin seeds and curry leaves. After a few seconds reduce heat and add peeled garlic and saute until light golden brown and soft.
- Add chopped eggplant and sprinkle some water. Cover and cook until eggplant is soft and slightly mashed. Stir in between to avoid burning.
- Add ground paste and the remaining tamarind juice and let it come to a boil over medium heat.
- Add the remaining oil, mix and let it cook until eggplant is mashed and a nice gravy is formed. The gravy will spit oil when it is done.
- Remove from heat and serve it with cooked rice. You can also have it as a side for dosa/idli.