Poondhu Puli Kuzhambhu : Chettinad Style

Garlic in Tamarind Gravy : Chettinad Style

Have you ever noticed that whenever Indian cuisine is mentioned anywhere in the world especially about the South Indian style the word "Chettinad" pops up immediately. Coming to think of it is one of the most popular styles of cooking both in my home state [Tamil Nadu] and else where in India and outside.

It is known for its spicy preparations both veg and non-veg, array of ingredients that are added both ground and whole, various breakfast items from kuzhi paniyarams to appams and elaborate cooking methods.

Almost half the curries and kuzhambhu varieties are tamarind based. The main reason is because tamarind is readily available from the road side trees and

1.Rich in dietary fiber which helps remove "bad" cholesterol and ease bowel movements.
2.Powerful anti oxidant.
3.Rich in iron, potassium, calcium and zinc.
4.Wonderful source of essential vitamins like A,C and thiamine.

We all know that tamarind is an excellent preservative which helps keep dishes edible for a long time especially in hot climate  as in South India.

In my opinion this dish holds wonderful healing properties especially for heart patients... it is very "Heart Friendly"...

Come on , think about it. All the ingredients : pearl onions, garlic, ginger, pepper corns, cumin, fenugreek seeds, asafoetida, tamarind and coriander seeds  are all bursting with good fiber, good cholesterol and blood cleansing properties.

After all "Food is Medicine" and I think our great grandparents and their great grand parents have understood this concept fully and this has what prompted them to include such wonderful ingredients in our daily menu.

Even now there are so many households where caring moms make spicy peppery rasams and chicken soups when their kids fall ill ... I am sure all my lovely friends can vote for me on this one:)

This is my favourite dish as it is spicy with a hint of sweetness from the onions in a sour tamarind base with pungent pearly garlic hitting the spot when I need the comfort of home cooked food.

This curry develops and deepens in flavour when prepared in a earthen ware pot [manchatti] and eaten the next day.

It is important to cook this kuzhambhu with gingelly oil [Nallaennai] ..

The best combo with this dish is fried colourful pappad..:)

For the Kuzhambhu:
Pearl onions: 8
Garlic pods [large ones]: 20
Tamarind: 100 gms
Warm water: 400ml.
Red chilli: 1
Salt: to taste.
Asafoetida powder [hing]: 1/2 tsp.

For making the paste:
Pearl onions: 5
Garlic pods: 4-5.
Ginger: 1 cm piece.
Cumin: 1 tsp.
Coriander seeds: 3 tbsp.
Fenugreek seeds: 1/4 tsp.
Pepper corns: 1 tsp
Red chillies: 2
Curry leaves: 1 sprig
Gingelly oil: 1 tsp.

Slice the onions and garlic to thin slices. Roast the spices, first from the cumin to the curry leaves and then add the onions and garlic until golden brown in colour. Cool and grind to a paste. Keep aside.

For tempering:
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/4 tsp.
Curry leaves: 1 sprig.
Gingelly oil: 1 tsp.

Garnish:
Fresh coriander leaves

1.Soak the tamarind in the warm water for 15 minutes. Mix well with your fingers until it becomes all mushy. Strain and reserve the tamarind liquid. Discard the bits and bobs.
2.Heat oil on medium flame and add the mustard. Let it splutter.
3.Add the fenugreek and curry leaves and let it brown.
4.Add the red chilli, whole onions and garlic pods. Saute until the garlic pods are slightly cooked. This will take around 5 minutes.
5Add the ground paste along with 1/2 cup of water.

6.Mix well and cook in a low flame until oil floats on top which will take around 6-8 minutes. If the masala becomes too thick add a bit of water.
7. Add the tamarind liquid into the bubbling masala. Mix well and cover with a lid.
8.Simmer for 10-15 minutes in medium flame until the raw smell of the tamarind is replaced with the pleasant aroma of the curry.
9.Open the lid and mix well.
10.Sprinkle asafoetida powder and salt. Give one last stir.
11.Remove from flame and garnish with coriander leaves.


Serve with hot rice and fried pappad.

Note: Feel free to use coriander and cumin powder if the whole seeds are unavailable. Do not roast the powders. Just add the powders directly after step 4 in the recipe followed by the ground paste and cook as above.

If you are very health conscious then omit the fried pappad. Keep the oil addition to 1-2 tsp as given in the recipe and cook in a non stick pan. If not so health conscious like me, then eat this curry with lovely fried pappad. Don't forget to drizzle a tsp of gingelly oil on top of the curry when eating.

Sending this to "Flavours of South India" by Nayna

Herbs and Flowers : Garlic by Vardhini , an event originally by PJ

"My Favourite Dish" by Ammu of Ammaji Recipes

Enjoy....


Scribbled by Reva