Nov 7, 2014

Chettinad Poondu Kuzhambu

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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