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Vellapoondu Vengaya Puli Kulambhu/Vengaya Kara Kulambhu/Shallots and Garlic in a Tangy tamarind Sauce/Simple Lunch Menu



Coming to day 2 of Blogging Marathon#61 under the theme Meal Ideas is a kulambhu recipe with shallots and garlic.
Kara kulambhu can be made in so many ways,but this one is with no veggies.Using shallots and garlic makes this kulmabhu finger licking.Sambar powder gives an added flavor to this kulambhu.This recipe I noted down from my aunt's family cook and wanted try since long.Finally I made it for this theme and in the original recipe no tomato is used,but I used a small tomato.
As we prefer simple and comforting meals I paired up the kulambhu with rice,vendaikkai(okra
) poriyal and keerai(spinach) masiyal,appalam along with tomato rasam.It was so filling and a comforting lunch for a rainy afternoon.Off to the recipe...




                                                                      
                                                            
                                           Vellapoondu Vengaya Puli Kulambhu

                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 30 minutes
   Serves 4(generously)


   Ingredients


  
Ingredient
Quantity
Shallots/chinna vengayam
10-13(halved)
Garlic/poondu
12-15 cloves
Tamarind/puli
a big gooseberry size
Salt
1.5 tsp
Curry leaves /karivepillai
few leaves
Turmeric powder/manjal podi
1/4 tsp
Mustard seeds/kadugu
1 tsp
Fenugreek seeds/vendhayam
1/8 tsp
Oil
2 tbs

 
  To saute and grind
Ingredient
Quantity
Shallots/chinna vengayam
3-4
Garlic/poondu
2-3 cloves
Tomato
1(small size)
2 tbs
Curry leaves/karivepillai
1 sprig
Cumin seeds/jeeragam
1 tsp
Fennel seeds/sombu
1 tsp
Black pepper/milagu
1 tsp
Fenugreek seeds/vendhayam
1/8 tsp
Oil
2 tsp

    Method 
  • Soak the tamarind in a cup of water and extract the juice and keep it aside .Heat 2 tsp of oil in a pan and add the cumin,fennel seeds and black pepper.Fry it for a minute then add in the shallots and garlic.Saute it till the shallots turned pinkish,then goes in the sambar powder.Give it a mix till everything gets blend well.

  • Add in the chopped tomato and curry leaves,saute it till the tomato becomes mushy.If it is too dry sprinkle few drops of water.Put off the flame and grind it to a smooth paste once it becomes cold.Mix the ground paste with the tamarind water and set it aside.

  • Heat the pan with oil and crackle the mustard seeds and fenugreek seeds.Add in the shallots and saute it fora minute.Then add the garlic and fry it till translucent.The add the tamarind mixture.

  • Add around 1/2 cup of water,salt and turmeric powder.Let it boil for 5 minutes,then simmer it for 10-12 minutes or the oil till the oil floats on the top.

  • Serve it along with rice and poriyal.




      • Use shallots to get a nice taste..
      • Here I used fat cloves of garlic,if you are using the smaller size then use up to 20 cloves.
      • The kulambhu tastes even better on the next day. 



      Enjoy......................


      Check out the blogging marathon page for the other bloggers participating in BM#61.



      Sumber http://www.naliniscooking.com
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