Poondu Kulambu (Garlic curry)
I have missed previous 2 spices: Ginger and Cinnamon. My determination to not miss Garlic and my love for poondu kulambu made me cook this yummy tonight.
Since I was a kid, I have always loved Garlic, I can eat it raw, yes, I can.
My mom is an awesome cook. She is one of those few people with who diet plans never will work. All our friends and relatives will fondly complain of how my mom will serve 2 more times after the guest strongly insists on getting up to wash hands. My mom is the perfect hostess and cook. It is her love for people that makes her cooking special. I am 200% sure of it since she never had access to elaborate ingredients or even modest gadgets.
My cooking is not even close to hers for more than 1 reason. I never learned cooking from my mom. In fact, I never cooked in India. There are a lot of differences in cooking in East from West, leave alone cooking eastern dishes for the first time by myself here.
Nevertheless, I savour my food too, partially because my taste buds are dead.
Anyways, below is my entry for 
2 handfuls of peeled garlic
1 large onion finely chopped
1 can tomato
4 tablespoon oil
tamarind, salt to taste
2 tsp sambar powder
mustard, urad dal, curry leaves.
Pour oil in a vessel and tamper with mustard, urad dal and add curry leaves.
Add finely chopped onion and fry till the raw smell goes.
Add garlic and stir till raw smell goes.
Add Sambar powder and then add tomatoes. Stir well. Close with a lid for 5 minutes.
Add tamarind 1.5 - 2 cups of water and salt. Cover with a lid and let it boil for 20 minutes.
Open and pick a garlic and insert a fork. Garlic should be pierced smoothly.
I wish I could share the taste and smell of this delight, but I am able to only share it visually. Here goes:
The dish is visually appealing indeed..thanks for sending it over
Comment by sunita — January 8, 2008 @ 10:06 am
wow looks very reddish. Should have sent me some.
Comment by Shashi — January 8, 2008 @ 5:11 pm
awesome! I have recently acquired a taste for garlic after moving to the North! Will definitely try this….looks yummy!!
Comment by Pretty Woman — January 8, 2008 @ 10:11 pm
you have a beautiful blog, dear revathi.
Comment by bee — January 9, 2008 @ 8:16 am
Is this like the chettinad poondu kuzhambus??? I’ll try this too… I have a version on my food blog… but that was totally my own thing!!
http://chefatwork.blogspot.com/2007/07/poondu-kuzhambu-garlic-sambar.html
Comment by Raaga — January 10, 2008 @ 3:05 am
Hey Reva..Have been readin thru ur blogs for past 2 days- when i find time apart from my hectic life. I really enjoi it. I ran across this Garlic kozhumbhu receipe and was wondering how u get that awesome color ..I cook it the same way thou. I guess it is essentially becoz of the Sambhar podee difference. Can you share the sambhar podee receipe for me. Thanks in advance.
Comment by Sudha — March 19, 2008 @ 3:03 pm
Hey Revathi!! I was searching for the kulambhu recepie and i got your poondu kulambu recepie…the steps looks very simple to cook and i am sure it will be tastier too…will try to prepare this and will let you know about the outcome of your steps !!
!!
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All the best Shun. It is easy, just remember to cook slowly and for a long time before adding tamarind water
Waiting to know your results!!
Comment by Shun — August 30, 2008 @ 11:03 am