Poondu kolambu

Poondu or Garlic kolambu recipe is a slight varied version of brinjal puli kolambu recipe. Earlier recipe was very spicy and tangy but this recipe is less spicy and goes well even for idli/dosa’s.  Ground coconut paste adds a different taste to the recipe. Here is the recipe -

Ingredients :

1. Garlic – 20 pods
2. Small onions – 10 , cut into halves
3. Tomato – 2 medium sized, finely chopped
4. Fenugreek seeds – 1 tsp
5. Tamarind – 1 lemon sized ball
6. Sambhar powder – 2 and 1/2 tbsp
7. Gingerly Oil – 2 tsp
8. Asfoetida – 1/2 tsp
9. Curry leaves – 8
10. Salt – for taste
11. Water – as required

For coconut paste:

1. Grated coconut – 2 tbsp
2. Channa dhaal – 1/2 tsp
3. Red chilli – 2
4. Asfoetida – 1/2 tsp
5. Gingerly Oil – 1/2 tsp

Method :

1. Saute all the ingredients in ‘ for coconut paste ‘ section for 3 mins starting from channa dhaal, then cool them and grind them together into fine paste by adding little water
2. Soak tamarind in water for 5- 10 mins and strain out pulp from water
3. In a pan , add oil and drop in fenugreek seeds. Slightly roast till it starts to change color. Add curry leaves and asfoetida
4. Once curry leaves starts to pop up, add small onions and garlic pods and saute them till cooked
5. Add the chopped tomatoes and stir them well till it leaves out all water and mixes with rest of ingredients
6. Add sambhar powder and tamarind water. Mix well and cook for 10 mins at medium heat with lids on
7. Finally add the coconut paste from step 1 and cook for another 5 mins. Turn off the heat and garnish with curry leaves

Sending this recipe to ‘ Herbs and Flowers – Garlic event ‘ .