Idicha Poondu Kuzhambu (Crushed Garlic curry)

Idicha Poondu Kuzhambu (Crushed Garlic curry)

Idicha Poondu Kuzhambu is a fiery, rustic kuzhambu made with hand-crushed garlic, dry chilies, and tamarind extract. Traditionally prepared in clay pots using sesame oil, this kuzhambu infuses the kitchen with its pungent, appetizing aroma. It's a staple in Tamil village households especially during colder months for its immune-boosting warmth and bold flavor.

Prep Time

10 Minutes
Cook Time

25 Minutes
Serving

3 to 4 People
Sastha Sesame oil Pet bottle

Sastha Sesame oil Pet bottle

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Bold. Spicy. Soulful. One spoon of this kuzhambu will transport you straight to a Tamil grandma’s kitchen.

Ingredients

  • Sastha Sesame Oil – 3 tbsp
  • Garlic – 15 cloves (lightly crushed with skin)
  • Tamarind – gooseberry-sized ball (soaked in 1.5 cups warm water)
  • Dry red chilies – 5
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Curry leaves – a handful
  • Asafoetida – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – to taste

Instructions

  1. Heat Sastha Sesame Oil in a clay or iron kadai.
  2. Add mustard seeds, let them splutter. Add fenugreek seeds and dry red chilies.
  3. Toss in crushed garlic and sauté till golden and aromatic.
  4. Add curry leaves, turmeric, and asafoetida.
  5. Pour in tamarind extract and salt.
  6. Let the kuzhambu simmer on low for 20 minutes till thick and oil starts floating.
  7. Serve hot with rice and kootu or appalam.