Poondu kulambu / Garlic gravy


Poondu Kulambu / Garlic gravy recipe is a traditional dish of South Indian cuisine. Poondu Kulambu, a spicy and tasty kulambu which is highly mend with hot steaming rice with a little sesame oil. It is also a great accompaniment for Idli, dosa and ven pongal too. Garlic may have a range of health benefits, both raw and cooked. Garlic is low in calories and rich in vitamin C, vitamin B6 and manganese. It also contains trace amounts of various other nutrients. supplements help prevent and reduce the severity of common illnesses like the flu and common cold. Garlic could trigger heartburn and irritate the digestive tract The only strenuous part is peeling the skin of small onions and garlic, but once done this gravy stays good for a week which will reduce our cooking load. If once prepared in large quantity, it will be very helpful to work women and bachelors too. This is an authentic recipe of my mother and she usually prepares this in a clay pot. The flavour of the clay pot blends with the kulambu and tastes heavenly as it gets older. Many people in our side suggest that, taking more garlic in their food for newly delivered moms, as garlic has the capacity to heal the wounds and increase lactation. you may use your own sambar powder or instead replace with red chilli powder and coriander powder. Poondu kulambu recipe with photos and video.

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Prep Time 15 min Cook Time 15 min Total Time 30 mins
Servings: 6
Best Season: Suitable throughout the year


To Tempering

To prepare garlic spicy gravy


  1. Heat the clay pot with 4tbs gingelly oil.

  2. Add items listed under “To Temper” section.

  3. Allow them to splutters and to become aromatic

  4. Add peeled garlic cloves and chopped shallots.

  5. Sauté well until onion turns in to translucent and garlic get cooked well in oil itself.

  6. Add chopped tomato and rock salt, mix well until it become mushy.

  7. Add turmeric powder, red chili powder, sambar powder mixes them well until raw smell goes off.

  8. Now add tamarind extract and rock salt. (big lemon sized tamarind soak in 1.5 cup water)

  9. Cook in medium flame until tamarind’s raw smell goes off and gravy get thickened and also oil separate from it.

  10. Delicious spicy tangy Garlic gravy is ready to serve.

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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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