Sunday, April 6, 2008

Thick Garlic Curry

This Garlic Curry had been my favourite comforting one, whenever i get affected by cold or when iam in short of vegetables, I prepare this Thick Garlic Pulusu.  My brother hates garlic to the core extent. if he see me eating garlic, he won't touch me that day or till he forgets that. My mom used to have a very difficult time in handling garlic in food for my brother. But my brother dont mind eating garlic in other people's house or at the restaurants. funny isn't it?

Coming to this Garlic Curry..I just followed the recipe from one of my favourite cook book..AVM 'N' Mangayar Choice-3

Poondu Kuzhambu


           Small Onions - 1/2 cup(12 nos.)
 Garlic -10
 Tomatoes -1
 Tamarind - lemon size 
(soaked in 1/4 cup of warm water and squeeze to get thick pulp)
 Turmeric Powder - 1/2 spoon
 Curry leaves - 8 

For Tadka / Thalippu

 Oil- 1 tbsp
 Mustard - 1/4 spoon
 Urad dal - 1/4 spoon
 Fenugreek - 8 seeds

To Fry and Grind into paste:
Oil - 1/4 tsp  
Red chilli-3
Corriander seeds-1 spoon
Pepper- 1 spoon
Cumin- 1/4 spoon
Fennel-1/4 spoon
Cashews - 8 nos.


In a pan, add 1/4 tsp of  oil, fry red chilli, corriander seeds, cumin, pepper and sombu(fennel) till they reach golden color. cool and grind into a paste along with cashews and some water.

In a kadai, add 1 tbsp of sesame oil, add mustard, when it pops, add fenugreek and urad dal. fry them.

Now add small onions , curry leaves and garlic. fry them well, till they get cooked. add chopped tomatoes and salt. let the tomatoes get soft and cooked.

Now add turmeric powder and the grinded paste. mix well.

Then add tamarind water and water required for your consistency. let them boil. the curry gets thick because of cashews, so add little more water to get your required consistency.

Add curry leaves and switch off the flame. Serve hot with rice or dosa's.

Thick Garlic Curry

Now This Thick Garlic Curry is on its way to JIHVA-Garlic hosted by Mathy.
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