Poondu Kulambu Recipe

    Poondu Kulambu or Poondu Vengaya kulambu is a traditional chettinad style kulambu.
 You can make this kulambu with just Shallots and Garlic pods, no other vegetables are required .Then the kulambu is Summa kulambu. In case if you want to include vegetables ,major choices are okra,brinjal,drumstick.I make brinjal drumstick kulambu too.The use of Shallots ,Garlic and Sesame oil makes this kulambu truly memorable even without any vegetables.
     This Poondu kulambu can be stored in the fridge for a few days or it can stay at room temperature for 2-3 days too.Kulambu actually tastes better the second day.  This is due to the fact the flavors get concentrated making the kulambu super tasty. This is a staple kulambu in our homes. My mom makes her version my Mother in law makes has her own version. This recipe is a hybrid between the two. I made this poondu kulambu for lunch couple of days ago and had some left over. We actually had it for dinner along with curd rice.

Poondu Kulambu recipe/puli kulambu

          Easy to Make chettinad style Poondu kulambu

Cuisine: Indian Category: Gravy-Kulambu Serves: 2 Prep time: 5 Minutes Cook time: 20-25 min Total time: 25 Min

Ingredients:

• 6 large garlic pods/poondu
• 10 Shallots (சாம்பார் வெங்காயம்) or 1 Medium Onion
• 1 medium country tomato/Thakkali
• 3 tsp Sambar powder(adjust according to your taste)
• Salt as required
• A pinch of Turmeric Powder/Manjal thool
• 2 strands of Tamarind/puli

To Temper:

• 2-3 tbsp Sesame oil/Nalla ennai
• 1/4 tbsp FenuGreek seeds/methi seeds/Venthayam

Method:

• Its imperative that you use shallots for this if you want to get the authentic taste.
• Where we live its difficult to get fresh shallots hence I used a medium size onion.
• Chop the onion into 1/2 inch pieces.
• Chop the tomato into 1/2 inch pieces.
• In a sauce pan heat the Sesame oil.(Sesame oil tones the heat level down and gives a unique flavor.)
• Temper the oil with fenugreek seeds.

• Add the chopped onions and garlic and saute until the onions are translucent.

• Add tomatoes and cook until soft.
• Add Sambar powder and turmeric powder saute until the raw smell dissipates .

• Add 2 -3 cups water and let it boil.
• Now add the tamarind paste and required salt to the gravy.

• When the gravy boils, reduce the heat to low.
• Let the gravy simmer until the oil separates.
• The volume of the gravy would be reduced by half almost and the oil separate now.
• Switch off the flame.

• வெள்ளை பூண்டு வெங்காயம் குழம்பு is ready to be served.
• Serve it hot with Rice.

Note:

• Cook the garlic pods and onion well ,this will be done by the time kulambu gets thick.
• Cook the gravy in low fire otherwise it will be burnt or your kulambu will not taste good.
• Gravy has to be thick  so keep in low flame until its thick.

Revisiting old recipes:Updated 11/18/2014

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