Monday, 9 December 2013

Poodu Kozhambu - Garlic Gravy for Rice

Garlic is one of those ingredients used in all parts of the world. Sometimes it is just used in little portions to add flavour, while some other cases it forms the key ingredient of the dish. Kozhambu is a south indian gravy usually served with rice and a vegetable side dish. This Kozhambu has loads of Garlic and is full of flavour. It kind of reminds of delicious Non Veg gravy. You can serve this as a side dish for Dosa or Idli as well.

Adapted from here

Garlic 2 heads (about 20 pods)
Turmeric 1/2 tsp
Sambar Powder 2 tsp (use curry powder as substitute)
Coriander Powder 1/2 tsp
Hing a little
Mustard seeds 1 tsp
Curry Leaves 2 sprigs

Oil and Salt to taste

Paste 1
Onions 2
Green Chillies 2
Clove 4
Cinnamon 1 " piece
Ginger 1 " piece

Paste 2
Tomato 2

Paste 3
Coconut 1/4 cup
Fennel Seeds 1/2 tsp

Method of Preparation

1. Heat a little oil in a Pressure cooker. Add mustard seeds. Let it sputter.

2. Add curry leaves. When it sizzles, add the paste 1. Saute till the onion cooks and changes to a brownish colour.

3. Add paste 2 and cook till the tomatoes are done and oil starts to ooze out.

4. Add paste 3, garlic, sambar powder, turmeric powder, coriander powder, hing and salt. Saute for a min.

5. Add 3/4 cup of water. Close the pressure cooker. Put whistle on.

6. Cook for 3-4 whistles.

If you do not have a pressure cooker, just let the sauce cook till the garlic is well cooked. You may need to add some extra water.

Poondu Kozhambu is ready