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by Sowmya Venkatachalam
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- Kuzhambu
4.50 from 2 votes
Coconut Garlic Kuzhambu is a flavorful and spicy tamarind based kuzhambu made using garlic, freshly ground coconut masala and finally tempered with shallots. This kuzhambu will be in creamy structure, rich in coconut and have very good flavor from garlic and other ground masalas. Enjoy this kuzhambu with a spoon of ghee / gingelly oil with hot rice and any dry curry of your choice.
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
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Coconut Garlic Kuzhambu is a flavorful, spicy, creamy kuzhambu made using freshly ground coconut masala and garlic cloves. It’s a tamarind based kuzhambu, extremely flavorful from ground coconut masala, garlic and the shallots. Instead of ground coconut paste, we can also use the coconut milk, but i prefer to use ground coconut as it gives creamy texture and thickness to the kuzhambu. We can also make Garlic Kuzhambu without coconut at all. Please refer the recipe of Chettinad style Garlic Kuzhambu for the same.
Health Benefits of Garlic
Garlic is highly nutritious and has less calories. Garlic aids in boosting immune system.Garlic supplementation helps to prevent and reduce the severity of common illnesses like the flu and common cold. We have to include this nutritional rich garlic in our diet. Garlic has known beneficial effects on common causes of chronic disease, so it makes perfect sense that it could help you live longer. So we should try and include in our diet. Garlic kuzhambu is one way of including garlic in our diet.
Recipe Card to make Coconut Garlic Kuzhambu
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Coconut Garlic Kuzhambu | Thengai Poondu Kuzhambu Recipe
Course: Kuzhambu
Cuisine: South Indian, Tamil Nadu
Equipments Needed
Mixer Grinder
Heavy Bottomed Pan
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 5 people
Calories: 85kcal
Author: Sowmya Venkatachalam
Coconut Garlic Kuzhambu is a flavorful and spicy tamarind based kuzhambu made using garlic, freshly ground coconut masala and finally tempered with shallots. This kuzhambu will be in creamy structure, rich in coconut and have very good flavor from garlic and other ground masalas. Enjoy this kuzhambu with a spoon of ghee / gingelly oil with hot rice and any dry curry of your choice.
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Ingredients
Grinding Ingredients
- 1 tbsp Coriander Seeds
- 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 5 nos Red Chili adjust to your spice level
- 10 nos Peppercorns adjust to your spice level
- ¼ tsp Fenugreek seeds
- 1 tbsp Grated Coconut
- 1 tsp Cooking Oil preferbly gingelly oil
Other Key Ingredients
- 1 small lemon size Tamarind (or) 4 tsp of Tamarind Concentrate
- ½ cup Garlic cloves 1 cup = 250 ml
- ½ tsp Turmeric Powder
- 1 tsp Gingelly Oil
- 1½ tsp Salt adjust to your taste
For Coconut Paste
- ½ cup Grated Coconut 1 cup = 250ml
- ½ tsp Cumin Seeds
For Tempering
- 1 tsp Gingelly Oil
- 10 nos Shallots / Baby Onions
- 1 tsp Mustard seeds
- 1 sprig Curry
Instructions
Preparation
Soak tamarind in water and extract the juice
Peel and chop the garlic cloves. Peel the pearl onions and keep it aside.
Start making Masala
Heat oil in a pan for roasting the grinding ingredients. Add the grinding ingredients other than coconut and fry in oil till the dal turns golden brown color.Take these fried ingredients in a mixer.
Then add the grated dry coconut to the pan and roast them till they turn brown color.
Add the roasted coconut to the mixer. Grind all these to a nice and smooth paste by adding little water
Making of Coconut Paste
Take coconut and cumin seeds in a mixer and grind it to a paste by adding water.
Making of the Kuzhambu
Heat gingelly oil in a pan. Add the garlic pieces to the pan and saute them in oil for 2-3 minutes.
Then add the tamarind extract along with turmeric powder and salt and allow it to boil for 5-7 mintues in medium flame.
Now when the tamarind water is boiled, add the spice paste first and mix well. Keep the flame low and allow the kuzhambu to boil for 10 minutes in low flame
Add the coconut paste to the kuzhambu and when the kuzhambu starts to boil, switch off the flame.
Tempering
Heat gingelly oil in another pan and add mustard seeds. When the mustard seeds starts to sputter, add peeled pearl onions and curry leaves and saute the onions till they are tender. Add these seasoned ingredients to the garlic kuzhambu and mix well
Now the mouth-watering Coconut Garlic Kuzhambu (Thengai Poondu Kuzhambu) is now ready to serve with rice! This garlic kuzhambu is also a best accompaniment for Uthappam or dosa!
Notes
- Instead of Coconut Paste, you can replace with 1 cup of Coconut Milk
Nutritional Info
Nutrition Facts
Coconut Garlic Kuzhambu | Thengai Poondu Kuzhambu Recipe
Amount Per Serving (1 cup)
Calories 85Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Carbohydrates 4g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Coconut Garlic Kuzhambu:
- Soak tamarind in water and extract the juice
- Peel and chop the garlic cloves. Peel the pearl onions and keep it aside.
- Heat oil in a pan for roasting the grinding ingredients. Add the grinding ingredients other than coconut and fry in oil till the dal turns golden brown color. Take these fried ingredients in a mixer. Then add the grated dry coconut to the pan and roast them till they turn brown color.
- Add the roasted coconut to the mixer. Grind all these to a nice and smooth paste
- Heat gingelly oil in a pan. Add the garlic pieces to the pan and saute them in oil for 2-3 minutes. Then add the tamarind extract along with turmeric powder and salt and allow it to boil for 5-7 mintues in medium flame.
- Meanwhile, take coconut and cumin seeds in a mixer and grind it to a paste by adding water. Now when the tamarind water is boiled, add the spice paste first and mix well. Keep the flame low and allow the kuzhambu to boil for 10 minutes in low flame
- Add the coconut paste to the kuzhambu and when the kuzhambu starts to boil, switch off the flame.
- Heat gingelly oil in another pan and add mustard seeds. When the mustard seeds starts to sputter, add peeled pearl onions and curry leaves and saute the onions till they are tender. Add these seasoned ingredients to the garlic kuzhambu and mix well
- Now the mouth-watering Coconut Garlic Kuzhambu (Thengai Poondu Kuzhambu) is now ready to serve with rice! This garlic kuzhambu is also a best accompaniment for Uthappam or dosa!
| Coconut Garlic Kuzhambu Recipe | Thengai Poondu Kuzhambu Recipe |
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Sowmya Venkatachalam
IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!
Super mami
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Your recipes are really Fabulous mami:)
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