Poondu Kuzhambu -Chettinad style

Poondu (Garlic) Kuzhambu:

We all know that Poondu Garlic  has lot of medicinal value. Garlic (Allium sativum), an herb used widely as a flavoring in cooking, has also been used as a medicine throughout ancient and modern history to prevent and treat a wide range of conditions and diseases.Garlic is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes. We often prefer using raw chopped or pressed garlic in many of our dishes to take advantage of the benefits derived from garlic for example dishes like Rasam,Paruppu Kadayuthal Payaru kadayuthal, Masiyal etc…. However, if you cannot tolerate raw garlic, you can add chopped garlic to foods while they are cooking. It is best to add it towards the end of the cooking process to retain the maximum amount of flavour and nutrition.Here we use garlic as main Ingredient it is good to reduce blood pressure,cholesterol many other.

There are  two method of preparing Poondu kuzhambu here I have given the easy method without any grind masala in it ,This can be served for 4 people.


Garlic -1 cup (peel and cut in to two halves)

small onion-1/2 cup( peel and cut in to two halves or small)

Tomato-1 chopped

Curry leaves 2 spring

Tamarind extract-1 lemon sized

Pepper powder 1/4 tsp if you prefer

Salt1 1/2 tsp

Sambar masala powder-2 1/2 heaped tsp or chilli powder 2 tsp,Coriander powder-1tbsp  and fried methi powder-1/4  tsp

Turmeric powder-1/4 tsp

For Seasoning:

Oil-2 tbsp

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Methi seeds-1/4 tsp

Method to prepare:

Peel garlic and Onion cut in lengthwise.

Heat pan with two tbsp of oil season with the above mention “For seasoning” ingredients.

Add cut garlic and Onion saute well until transparent,

Add curry leaves,Tomato ,Turmeric powder and Salt along with it saute well until Tomato leaves its skin.

Add 1 1/2 cup of water, sambar masala powder and Tamarind extract let it boil in low flame for atleast 10 minutes, oil floats at the top of the Kuzhambu.

Add pepper powder and 3 cloves of crushed garlic at the end of the process and transfer to serving bowl.


Chilli powder can be adjusted as per you taste.

Jaggery 1/2 tsp can be added if you prefer some sweet taste in this Kuzhambu.




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