PUNDU KULAMBU / GARLIC KULAMBU

 

 

Garlic is one of those magical ingredients that quietly does a lot of good for your body—it’s known to boost immunity, support heart health, and even help with digestion. But what I really love is how it transforms in traditional cooking. In this pundu kulambu, the garlic loses its sharp, pungent bite and turns wonderfully mellow, blending into the gravy with a rich, comforting flavor instead of overpowering it.

 

 

 

 

 INGREDIENTS :

 

GARLIC CLOVES- 15-20 NOS

SHALLOTS- 15-20 NOS

KULAMBU MILAGAI THUL-  4 TSP

SESAME OIL- 1 TBSP

TAMARIND- LEMON SIZE

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

 JAGGERY- 1/2 TSP

 

 FOR SEASONING:

 

SESAME OIL- 3 TSP

MUSTARD- 1/2 TSP

FENUGREEK SEEDS- 3/4 TSP

CUMIN SEEDS- 3/4 TSP

CURRY LEAVES- 2 SPRIGS 

 

PROCEDURE :

 

1.Soak tamarind in hot water and extract syrup and keep it aside.

 

2. Prepare the seasoning and transfer the same to the vessel in which you are going to store the kulambu.

 

3.In the same pan add remaining oil and saute shallots and garlic cloves together.Add salt,kulambu milagai thul over it and saute for a minute.

 

4. Pour tamarind syrup over it,add turmeric powder,jaggery and boil till the raw smell evades .

 

5. If you feel the consistency of the kulambu is runny, then add the rice flour slurry and heat for a minute.

 

6.Pour the kulambu to the vessel in which you have added the seasoning and mix well.