Poondu Kuzhambu

This recipe is one I learnt from a friend of mine,Rosy,who used to make it for me when I was pregnant with A Over the years,we’ve lost touch as we moved to different places.Everytime I make this dish,it brings back memories of how she used to make this dish for me during my Morning sickness .I couldn’t stand the smell of food at the time and this was the only dish I liked atleast a little bit. Rosy used to take care of me like her little sister, telling me the do’s and don’ts and cooking up yummy food for me,even though she had a toddler of her own to take care of too.

Usually,garlic is given to pregnant women coz it helps in lactation after child birth.

Now that I know, Garlic has many other medicinal properties,like its digestive ,lowering blood cholestrol,preventing heart diseases and cancer,properties this Kozhambu is a standard in our household

Ingredients
1 pod Garlic
1 medium tomato
15 shallots
1 tsp sambar powder( I use sakthi masala or my mom’s powder)
1 tsp coconut milk powder ( I like Maggi)
1/4 tsp turmeric powder
Tamarind,size of a small lime
Seasoning:
fenugreek seeds,mustard seeds,curry leaves, asafoetida, all to taste

Preparation:
Soak tamarind in a cup of water and keep aside.After some time squeeze out the juice of the tamarind.(using hot water quickens the process) Slice the shallots and garlic into thin long pieces.Chop tomato into small pieces.
Method:
Pour oil in a Kadai,add the ingredients for seasoning .When the mustard seeds splutter,add the garlic ,and the shallot pieces.
When onion pieces turn pink, add turmeric,and tomatoes.

Saute till the tomatoes turn mushy.
Now add the sambar powder.Saute for a second.
Pour in the tamarind juice.Let it all boil well till the raw smell of the tamarind goes.Then add the coconut powder.Let it boil till toil seperates.
Serve hot with rice . Keerai Masiyal,makes a great combination with this kuzhambu. .
Cook Book Scribbles :
this kozhambu can also be made with out adding coconut .Can be kept for a day more(actually tastes heavenly the next day,eaten with curd rice).

This is my offical entry for LakshmiK of Veggiecuisine’s RCI Tamil Cuisine