Friday, 22 November 2013

I am obsoletely sure that every vegetarian has a passion towards this recipe. It’s a great recipe spiced with masala powders and garlic flavor gives you a treat for your taste buds. Most of them prepares it by just adding the powders as it is, however when you prepare by the way how I made by roasting and grinding to powder it gives you the extra taste. I know its not a big deal to prepare this kuzhambu, but its difficult to get the right taste,infact I tried with different versions and ended up with the tastiest one.

The making is very simple and its best when served with hot rice and pappad.The powder I used here is made out of grinding the ingredients under to roast and grind, you can store this powder for further preparation of vatha kuzhambu or pulikuzhambu. If you want to store the powder just increase the amount of ingredients used, with the same ratio.

  • Garlic- 10 pods
  • Tamarind –Lemon size(make as a paste)
  • Fenugreek seeds- ½ Tspn
  • Gingely Oil- 3 Tspn
  • Curry Leaves- Few
  • Mustard Seeds- 1 Tspn
  • Small Onions-Few
  • Tomato- 1
To Roast and grind:
  • Dry red chillies – 5 Nos
  • Coriander Seeds/- 3 Tspn
  • Rice – 1 Tspn
  • Urad Dal – 2 Tspn
  • Mustard Seeds – 1 Tspn
  • Pepper – 3 Tspn
  • Cumin seeds – 2 Tspn
  • Toor Dhal – 1 Tspn
  • Channa Dhal- 2 Tspn
  • Fenugreek seeds – 1 Tspn


  • Dry roast the ingredients under to roast and grind and keep aside.
  • In a pan, pour oil, add curry leaves, mustard and fenugreek seeds, when its splits add the small onion and fry until it becomes translucent.
  • Add the chopped tomato, garlic and sauté well until it becomes soft.
  • Add the ground masala powder and stir until the masala smell goes from it.
  • Add the tamarind juice and keep the flame in medium. Let it boil and stands in the stove until the gravy gets thickened well.
  • Serve after it becomes warm with hot rice.


"Always serve the curry when it becomes warm, so that the curry will be thick.

Cook the curry until it becomes thick; else it may not look thick and doesn’t taste so great.

You can use coconut paste also, but its optional."

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  1. Hi! Was a first time visitor here last night. The Poondu puli kuzhambu looked delicious and so I decided to try it out for lunch today. It tastes delicious but I have 2 questions . 1) My curry looks nowhere as red as yours . It is more of a dull brown colour and 2) i didn't add all of the powder(with the measurements that u gave) that I ground because it looked like a lot to me.Just added 3 tsps. Is that how it should be done or if i had added all of the powder would it have led to a tastier curry?


    1. Hi thank you for your visit, the color of the curry always depends on the red chili variety that you use, if your red chili that you used has not given you the enough color may be you can try making it with kashmiri red chili as it always gives a good color, for your second question: yes, of coarse you have to make the curry with the said measurement for the curry to taste better as the whole poondu curry depends only with the ingredients that you use(given under to roast and ground)- Hope this clarifies, please reach me if still you have queries and wish you could get the tasty curry.

  2. Hi, tried your poondu curry, turned out so good.. thanks for sharing.Love your blog and like your way of making it simple. Please let us know how to make vendaya kulambu as well..

  3. Thank you for the visit and comment. Sure will post soon.