Poondu Kulambhu (Garlic Curry)
Directions
- 1Prepare the masala paste by combining 5 tablespoons of fish curry masala, 2 tablespoons of cumin powder, 2 tablespoons of chili powder, and 1 tablespoon of cumin in a bowl. Add water to make a paste.
- 2Heat about 1 cup of coconut oil in a wok.
- 3Add mustard seeds to the hot oil.
- 4Drop in urad dal and cumin.
- 5Add 0.5 teaspoon of fenugreek.
- 6Immediately add 50 grams of chopped onions and sauté until translucent.
- 7Add 1.5 to 2 sprigs of curry leaves.
- 8When the onions brown slightly, add 2 tablespoons of garlic and 1 tablespoon of ginger.
- 9Add half a tomato and two slit green chilies.
- 10Add a bit of salt, reserving some for later.
- 11Add the prepared masala paste to the wok and cook thoroughly for about 10 minutes until the oil separates.
- 12Add 400 grams of garlic cloves to the cooked masala and stir well.
- 13Add 4 cups of water to the curry.
- 14Increase the fire and let it cook for about 15 minutes.
- 15Add the 50 grams of tamarind extract and more salt if needed. Cook for another 5 minutes.
- 16At the very end, take a little bit of curry leaf, squeeze it through your hands to release the oils, and add it to the curry.
- 17Turn off the heat and let the curry sit for about 10 minutes until the oil separates.
- 18Taste the garlic curry for thickness and flavor.
Ingredients
- 5 tablespoons Fish curry masala
- 2 tablespoons Cumin powder
- 2 tablespoons Chili powder
- 1 tablespoon Cumin
- 1 cup Coconut oil
- Mustard seeds
- Urad dal
- 1 teaspoon Cumin
- 0.5 teaspoon Fenugreek
- 50 grams Onions
- 2 Curry leaf sprigs
- 2 tablespoons Garlic
- 1 tablespoon Ginger
- 0.5 Tomatoes
- 2 Green chilies
- Salt
- 400 grams Garlic
- 50 grams Tamarind extract
Equipment
WokSpatulaBowlsSpoon
Tips
- Don't panic about the amount of garlic; its pungency will dissipate, resulting in a "comfy" garlic flavor.
- Leave the curry to rest for about 10 minutes after turning off the heat to allow the oil to separate and the flavors to meld.