பூண்டு குழம்பு (Poondu Kulambu)

(Pressure cooker method)

Poondu Kulambu is a healthy option for rice as garlic has many health benefits. Since we boil poondu, we retain many of it’s nutrition value as is. We are going to make this with tamarind, which goes well with rice. Many of us don’t like the taste of garlic but with tamarind added, this recipe gives better flavor to garlic. Even kids will love to eat this with rice.

Ingredients for Poondu Kulambu

Garlic – 30 cloves
Small onion – 12 chopped
Coconut – 1 big piece
Tamarind – small lemon size
Turmeric powder – small pinch
Masala – 3/4 tbsp
Chilli powder – 2 tsp
Salt as needed

For Tempering:

Seasame oil – 2 tbsp
Mustard seeds and Urad dal – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Curry leaves – 1 spring

Pre-preparation

Soak the tamarind 30 mins before start cooking.
Extract tamarind pulps.

Directions

Take a pressure cooker and add oil.
Add tempering spices one by one in same order.
Then add the chopped onion, sauté that until golden brown.
Now mix the garlic pods and stir that for 2 minutes.
Add the tamarind pulps, masala, chilli powder, turmeric powder and salt.
Stir the mix well and cover the cooker with the lid (don’t put the whistle yet) in a low flame until oil come out.
Grind the coconut into smooth paste separately.
Add this to the mix in the pressure cooker and adjust salt & consistency of the gravy.
Close the cooker lid and put the pressure (whistle) on
Cook on medium flame for 3 whistle.
Wait to open cooker until pressure to go down.
Poondu kulambu is now ready.

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