Just to share with you…..
I know some of us don’t like poodu because of its smell but I am a very great fan of garlic. My favourite picke is garlic pickle. I intake poondu in terms of pickle,chutney,gravy,poondu sadam etc. Since my hubby don’t like poondu I stopped cooking it often. Rarely I used to cook for my self. I can say I have forgotten few recipes since I have not cooking all those. But Recently I have made this curry two times . He liked it a lot. Though he didn’t eat garlic in the curry but he is now a great fan of that curry. Hope people who don’t like garlic also loves this curry. I have heard people saying garlic as poodu,poondu, velanga poodu etc . There might be lot more names also.
Poondu kolumbu
Ingredients:
- Garlic pods (peeled) – 1 cup
- Gingily oil – 2 tsp
- Mustard seeds – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Asafoetida powder/Perunkayam – a pinch
- Curry leaves – a strand
- Tamarind – small lemon size
- Salt – as required
Dry roast and grind the following into fine paste
- Black peppercorns – 1 tsp
- Coriander seeds – 1 tsp
- Cumin seeds – 1 tsp
- channa dal – 1tsp>
- Toor dal – 1 tsp>
- Urad dal - 1/2 tsp
- Red chillies – 3
Preparation
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Mean time ,extract tamarind juice by adding 2 cups of water to the tamarind.
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When the garlic turns light brown, add the tamarind juice and bring it to boil.
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While it’s boiling, add the asafoetida powder, turmeric powder and salt. This should be in stove for atleast 5 mins.
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After a couple of minutes add the grinded paste and mix well.
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Allow the content to boil for atleast 10 minutes at low heat. The content will start thickening.
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Finally turn of the heat and add the remaining half tablespoon of gingily oil for an extra flavor.
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Garnish with corriander leaves if you want. Got well with hot rice.
Tips
If you have added more water and the gravy is not thickening then in that case you can add a tablespoon of besan flour /kadala mava and whisk it in half cup water and pour it in the gravy and stir well. This will thicken the gravy in no time. For any type of gravy you can use this as a thickening agent.
Just to share with you……
When we were in India we always used to grind fresh ginger and garlic whenever needed. After coming to US I started using ginger-garlic paste from Indian groceres. It simplifies our job. Just open the bottle take the amount needed and add to your recipe. Now-a days people in all parts of the world are started using ginger-garlic paste. Ginger garlic paste which comes in bottles are little costlier when you prepare the same quantity on your own. You may ask me how to make the paste which stays for longer time in refrigrator for this question I am posting this .
Ingredients
100 grams garlic
100 grams ginger
25 ml oil
1 tsp salt
Preparation
Take equal quantities of ginger and peeled garlic and blend into fine paste. You can add oil and salt to store for longer time in refrigerator
For your Knowledge….
The smell of garlic is caused by allicin (diallyldisulfide-S-oxide), which is derived from precursors such as alliin (S-allyl-L-cysteine sulfoxide) by the enzyme alliinase which is liberated when the clove is broken up. The active compound resembles the well known drug N-acetyl-L-cysteine (Mucomyst), which has mucolytic and antioxidant properties.
Garlic contains several potent antioxidants, and there is evidence that its addition to the diet may help reduce the incidence of gastric and colorectal cancers.
The chemicals in garlic can help reduce serum cholesterol, hypertension, blood clotting, blood sugar, bowel parasites, respiratory and other infections, and the aging process itself.
Hope you know that Garlic is an Enzyme trigger.Herbalists have prescribed garlic to treat infections, heart ailments, and other maladies since at least the Middle Ages. In the past few decades, scores of scientific studies have begun identifying solid mechanistic underpinnings for many such age-old claims — and a few newer ones, such as the pungent bulb’s potential for fighting cancer.
But some people don’t like the raw smell of garlic. I assure that such people also will like this recipe .
Ingredients
1. Garlic cloves – 10 (peeled big size)
2. Big tomato – 1 (cut)
3. Red chilli – 4
4. Salt to taste
For seasoning
1. curry leaves – 5 leaves
2. Mustard – 1 tsp
3. oil – 1 tsp
Preparation
1. Grind Garlic cloves,tomato,Red chilli and salt into paste.
2. Saute Mustard seeds and curry leaves in oil.Then to it add the grinded paste.
3. Keep this in very low flame and fry for 10-15 mins the garlic smell goes away and oil seperates in top.
Tips
Frying in low flame is the key for the success of this recipe
