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Tuesday, July 3, 2012

Poondu Kolambu / Garlic Kolambu

Poondu Kolambu / Garlic Kolambu:


Tamarind – lemon sized ball
Small onion – handful
Garlic – 2 handfuls
Big onion – 1
Big tomato – 1
Pepper – 1 tsp
Sambhar podi – 2 tsp
Red chillies – 2
Curry leaves – handful
Jaggery – small piece
Salt – to taste

For Tempering:

Sesame oil – 200 ml
Mustard Seeds – 1 tsp
Fenugreek / Methi seeds – ¼ tsp
Green chilli - 2
Urad dhal – ½ tsp
Chana dhal – ½ tsp
Curry leaves - few

Soak the tamarind in little warm water. Extract the juice and discard the pulp.
Roughly chop onion and tomato. Slit green chilli into 2.


Grind  onion (small and big), tomato, sambhar podi, one handful garlic, pepper, red chillies, curry leaves into a smooth paste  in a mixie.
In a Kadai heat sesame oil. Now add one handful of garlic and fry it well. It must turn brown and crispy. Remove it and keep aside
In the same oil (leftover oil), do the tempering.
Add the grinded paste and fry well, till the oil start leaving out from the sides. It will take almost 20 -30 minutes.
Now add the tamarind paste and boil for some time.
Add the jaggery piece, curry leaves and remove it from fire.

Add the fried garlic just before serving. Poondu kolambu is ready to serve. Serve it with hot steamed rice and applam J

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