POONDU KULAMBU



what's in it:-

  • Garlic - 15 to 20 pods
  • Tamarind - a lemon sized or if using paste 1 tbsp 
  • Sambhar Powder - 1 tsp - (store bought) - optional
  • Salt- to taste
  • Turmeric Powder - 1 tsp
  • Sesame Oil - 1 to 2 tsp
  • Mustard - 1 tsp for tempering
  • Black peppercorn - a fistful
  • Toor Dal - a fisful
  • Cumin Seeds - a fistful
  • Curry leaves - a few
  • Red Chillis - 1 to 2 - to taste
  • Coriander Seeds - a fistful
  • Asafoetida - a pinch or two
How:-

In a skillet add little oil &  stir fry all the ingredients highlighted in blue till golden. Let it cool for a while and pulp it to a (not so fine- not so coarse) powder.


In the meanwhile extract pulp from the tamarind and add 2 to 3 cups of water and set aside. In a thick bottomed vessel, add sesame oil and as it warms up let the mustard seeds crackle. Now add the garlic pods and saute it for a few seconds. Add the tamarind water with salt & turmeric powder and bring it to a boil. Now add the sambhar powder (if using) and let it simmer in the tamarind water till the raw smell evaporates. Now add the ground powder and let the gravy cook till it thickens.


Adjust the seasoning & serve hot !




For the Paruppu Thogayal:-
  • Toor Dal- 1 cup
  • Red Chillis - to taste
  • Sesame Oil - 1/2 tsp
  • Salt - to taste
  • Asafoetida - a pinch
How:-
Roast the lentils & the chillis in little oil to a golden brown. Grind it with adequate water to a thick paste like consistency. Season it with salt & asafoetida.



Serve with Gravy & steaming hot rice ! Enjoy !

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