Chettinad
Poondu Kuzhambu is a traditional one and
healthier version too.As you all know that garlic has very good healing
compounds.I prepared this kuzhambu once in a week and specially during sick
days like cold,cough.My Little Prince loves to eat garlic from this yummy
kuzhambu.Really its a Lip smacking one.I
posted Two versions here.Pick up your favourite method with your mood swing
because cooking time is same for both the version.
Table
I is simple to proceed and tastes good.
Table
II is Fry & Grind method,it tastes spicy and heavenly one.(Thick
version)
Garlic is a plant in the onion family,grown for its cooking properties
and health effects. The entire “head” is
called a garlic bulb, while each segment is called a clove. There are about
10-20 cloves in a single bulb.The most of the health
effects are caused by one of the sulfur compounds formed when a garlic clove is
chopped, crushed or chewed.This compound is known as allicin,
and is also responsible for the distinct garlic smell.
Garlic is low in calories and very rich in Vitamin C,B6
and Manganese. Garlic supplementation is known to boost the function of the immune
system.It helps to prevent and reduce the severity of common
illnesses like the flu and common cold. High doses of
garlic appear to improve blood pressure of those with known high blood
pressure (hypertension). Garlic supplementation seems to reduce total
and LDL (the “bad”)cholesterol,
particularly in those who have high cholesterol. HDL (the “good”)cholesterol
and triglycerides do not seem to be affected. At high doses, the sulfur compounds in garlic
have been shown to protect against organ damage from heavy metal toxicity.Garlic
appears to have some benefits for bone health by increasing estrogen
levels in females.
Chettinad Poondu Kuzhambu Recipe :
Thats it : Seeding – Add Garlic...etc; - Make Boil
Ccoking Time: 40 mins Serves : 2persons
Ingredients :
Table I :
Gingelly Oil
|
2 tbsp
|
Mustard
|
1 tsp
|
Urad dhal
|
½
tsp
|
Jeera / Cumin seeds
|
1 tsp
|
Channa dal
|
1 tsp
|
Fenugreek seeds
|
½
tsp
|
Red chillies
|
2
|
Asafoetida / Hing
|
2 pinches
|
Curry Leaves
|
1 sprig
|
Garlic
|
12 Pods
|
Pearl onion / Small onion
|
8
|
Tomato
|
1 Small
|
Tamarind
|
Lemon sized
|
Turmeric powder
|
¼
tsp
|
Sambar powder
|
2 tsp
|
Pepper powder
|
¼
tsp
|
Salt
|
1 tsp (to taste)
|
Jaggery
|
a generous pinch
|
Water
|
3 Cups
|
You can use Red chilli powder 3/4
tsp,
Coriander powder 1 ½
tsp instead sambar powder.
Table II :
To Fry & Grind
:
Gingelly Oil
|
1 tbsp
|
Cumin seeds
|
1 tsp
|
Pepper powder
|
½
tsp
|
Coriander seeds
|
1 tsp
|
Channa dal
|
1 tsp
|
Garlic
|
5 cloves
|
Red chilli(small)
|
4
|
Small onion
|
6
|
Tomato
|
1 small
|
Gingelly Oil
|
2 tbsp
|
Mustard
|
1 tsp
|
Urad dhal
|
½
tsp
|
Jeera / Cumin seeds
|
1 tsp
|
Channa dal
|
1 tsp
|
Fenugreek seeds
|
½
tsp
|
Red chillies
|
1
|
Asafoetida / Hing
|
2 pinches
|
Curry Leaves
|
1 sprig
|
Garlic
|
6 Pods
|
Pearl / Small onion
|
6
|
Tamarind
|
Lemon sized
|
Turmeric powder
|
¼
tsp
|
Sambar powder
|
½
tsp
|
Salt
|
1 tsp (to taste)
|
Jaggery
|
a generous pinch
|
Water
|
3 Cups
|
Preparation
: Table I
# Soak Tamarind in 1 Cup of water for 15 mins.Extract the juice.
# Peel off Garlic skin and onion.
1.Heat a kadai,add Gingelly oil,mustard,after it splutters,urad dhal,channa dal,jeera,fenugreek,redchilli,Hing,curry leaves.
2.Now add Garlic pods,fry till
light brown in colour ,add onions fry till it browns,tomato,Turmeric powder
till mushy.
3.Add sambar powder{fry for a
min(optional)},pepper powder,tamarind water,water(2 Cups),salt,jaggery.Make it
boil till raw smell leaves. Check Garlic and
onion is cooked.
4. Now simmer and cook for
5-6mins till it thickens and oil seperates.Switch off the flame.
Poondu Kuzhambu is Ready...!
Serving Suggestions :
# Hot Rice with any poriyal,kootu,pappad
# Idly,dosai
Notes
:
1.You can use Red chilli powder
3/4 tsp,Coriander powder 1 ½
tsp instead sambar powder.
2.I used 3 Cups of water.It may
vary and depends on your tastebud consistency.
3.I used big garlic variety,you
can also use small variety like 25nos.
4.Table I : Simple and
Tasty
Table II :
Spicy Thick Version
(If you are using Table II method
,add ground paste after simmering the kuzhambu that means last 6-7 mins)
5.Adding Jaggery is to neutralize
all tastes.It gives little sweetiness and main secret ingredient of Chettinad
Cuisine.
6.You can also fry 1 Cup of
washed Curry Leaves,Spinach(preferrably Arakkeerai) in a tsp of oil and grind it as a paste with very little water(2 tbsp).Add
this paste lastly after simmering the kuzhambu(6-7mins).Call this as Karuveppilai
Kuzhambu,Keerai Kuzhambu.
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