Pundu Kuzhambu | Vellatha Ulli Kurry | Garlic Curry

Pundu Kuzhambu | Vellatha Ulli Kurry | Garlic Curry

Pundu Kuzhambu | Vellatha Ulli Kurry | Garlic Curry is a tasty curry with a blend of tomato and pepper. It is a good combo with rice and can be served with Carrot Beans Poriyal. Roasted garlic gets well fried and cooked which gives an awesome taste to the dish.

Picture: Garlic Kuzhambhu | Mushroom Pepper Fry | White Rice

Ingredients:

Garlic- 20 pods

Tomato- 3

Pearl Onion- 20

Oil- 1 tbsp

Pepper- 1 tbsp

Cumin- 1 tsp

Red Chilly- 2

Turmeric- 1 tsp

Salt as per taste

Water- 200 ml

Tamarind- 1 small ball

Curry Leaves- Few

Mustard- 1 tsp

Coriander Powder- 2 tbsp

Method:

Heat a kadai and dry roast pepper, cumin then add red cilly and fry till crisp on medium flame.
Let  it cool down a bit, add 2 tbsp coriander powder and grind to a fine powder.
Keep this aside.

In the same wok add the pearl onions and fry them well with a little salt.
When they are well fried and turn golden brown, remove them from the kadai.
Add them to the ground powder and blend to a smooth paste adding 1 tbsp of water.
Add tamarind and grind again to make a smooth paste.
Keep this aside.
Heat 1 tbsp oil in the same kadai and fry mustard and curry leaves.

Add garlic pods and fry till crisp and brown.
Add chopped tomatoes, salt and cook till tomatoes are completely cooked.
Cook well to evaporate all water.

Add the ground onion-pepper-tamaring paste and add 200 ml water.
Add turmeric and let the mixture boil for 15 minutes with occasional stirring.
After that remove the kadai from heat and transfer contents to serving bowl.
Serve hot with white rice and Carrot beans poriyal.