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Spicy Chettinad Poondu Kuzhambu-Kulambu- Garlic Curry

February 19, 2015 by Suguna Vinodh 143 Comments

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chettinad-poondu-kuzhambu-recipe

Poondu Kuzhambu

South Indian style Tamilnadu Spicy Chettinad Poondu Kuzhambu recipe with step by step pictures.

My husband Vinodh’s grand mother – Sinthayamma paati was 94 when she left us. Paati had a cook called Naacha. Naacha came to paati as a 10 year old. She never married and was 78 years old when paati died. She retired after paati left us. My son was 6 months old then and paati’s health was slowly going downhill. She had this habit of chewing tobacco called as pogailai in Tamil. Vinodh’s father had stopped the supply of tobacco due to her deteriorating health. We visited her when my son was 6 months old and Vinodh’s parents had to travel at that time. So it was me, my son, paati and Naacha in the house for a week. Naacha would hide the tobacco in her saree and sneak it in paati’s hands and make sure that no one was watching. It was a cute little scene. I did not tell about this to anyone as I felt that it was the very few little pleasures of life that was remaining for paati. She could barely walk. She would sit all day long in the portico watching people come and go at the farm. She was very old, ate very less and I thought the tobacco kept her going. I told this to my father in law after paati died and he laughed. He too knew what was going on. Even he chose to remain silent as he felt it was the little pleasures of life. Naacha left us once grand mom died. She still comes to the farm and I get very happy when I see her. She is so caring, an awesome cook and I love her food. This is her Poondu Kuzhambu recipe. Poondu Kuzhambu is my favorite. Everytime I make this Poondu Kuzhambu at home, I remember paati and Naacha and their cute little bonding. Below is a picture, the only picture of Naacha that I have.

chettinad-poondu-kuzhambu-recipe-naacha

Here it is, Naacha’s awesome poondu kuzhambu.

chettinad-poondu-kuzhambu-recipe

Heat oil in a pan and add in the sesame oil. Sesame oil is important and its the preferred oil in Tamilnadu cuisine and for this Poondu Kuzhambu. When the oil is hot, add in 3-4 methi-fenugreek seeds. Its called as vendhayam in Tamil. Do not add a lot as the Poondu Kuzhambu curry will turn very bitter. 3-4 seeds are good enough. Add in the cumin and the black pepper too. Let it splutter. The oil will foam a little. That’s fine. Add in 10 cloves of garlic and saute briefly.

chettinad-poondu-kuzhambu-recipe-tadka

Add in one sprig of curry leaves and roughly chopped onions. Saute for 2-3 minutes until the onions turn soft. Add in the tomatoes and fry for a minute.

chettinad-poondu-kuzhambu-recipe-onion-tomato

When the tomatoes are briefly sauteed, add in the kuzhambu milagai thool / kuzhambu masala powder. If you cannot source kuzhambu milagai thool, you can substitute sambar powder. If you want it spicy add in a tablespoon more of kuzhambu milagai thool. Saute to combine. Add in the fresh shredded coconut and remove off heat.

chettinad-poondu-kuzhambu-recipe-coconut

Let the Poondu Kuzhambu masala mixture cool a bit.

chettinad-poondu-kuzhambu-recipe-mixture

Grind the Poondu Kuzhambu masala to a very smooth paste. Add a cup and a half of water while grinding. Set aside.

chettinad-poondu-kuzhambu-recipe-grind

Soak a big lime size tamarind in 2 cups of hot water for 15 minutes. Crush between your fingers and make a pulp. Strain the liquid and set aside.

chettinad-poondu-kuzhambu-recipe-tamarind

Heat oil in a kadai and add in the mustard seeds and urad dal. Let it splutter. Add in two whole pods of peeled garlic. Fry for a minute.

chettinad-poondu-kuzhambu-recipe-final-tempering

Add in a lot of curry leaves. About 3 sprigs. Curry leaves are an important flavor component. So do not skip. Add in the onions too and saute for 2-3 minutes.

chettinad-poondu-kuzhambu-recipe-curry-leaves

Add in the tamarind pulp/juice, salt, asafoetida, turmeric and coriander powder.

chettinad-poondu-kuzhambu-recipe-tamarind-juice

Add in the ground Poondu Kuzhambu masala. Stir well and let it simmer covered with a lid on a very low flame for 30-40 minutes. Stir once in 10 minutes so it does not scorch at the bottom.

chettinad-poondu-kuzhambu-recipe-simmer

Add in the jaggery. This is the SECRET to a good poondu kuzhambu. It brings all the flavors alive. The spicy, tangy, oh so yumm……. It wont be sweet. It just brings all the flavors alive.

chettinad-poondu-kuzhambu-recipe-jaggery

Let it simmer for 5 minutes more. Remove off heat and serve Poondu Kuzhambu with rice or idli. It tastes awesome with idli and dosa. It tastes double awesome the next day.

chettinad-poondu-kuzhambu-recipe-oil-on-top

chettinad-poondu-kuzhambu-recipe-pic

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chettinad-poondu-kuzhambu-recipe

Spicy Chettinad Poondu Kuzhambu


★★★★★

4.8 from 45 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour 20 mins
  • Yield: 6
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Description

South Indian style Tamilnadu Spicy Chettinad Poondu Kuzhambu recipe with step by step pictures.


Ingredients

Scale

For the Masala

  • 2 tablespoon sesame oil
  • 4 methi seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoon black pepper corns
  • 10 cloves garlic
  • 1 sprig curry leaves
  • 1 medium onion, roughly chopped
  • 2 very ripe tomatoes, roughly chopped
  • 2 tablespoon kuzhambu milagai thool (or sambar powder)
  • 1/4 cup fresh shredded coconut

Other Ingredients

  • 1 lime size tamarind
  • 4 tablespoons sesame oil
  • 1 teaspoon urad dal
  • 1/4 teaspoon mustard seeds
  • 2 whole pods peeled garlic
  • 3 sprigs curry leaves
  • 1 medium onion, finely chopped
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon asafoetida
  • 1 teaspoon turmeric
  • 1 tablespoon coriander powder
  • 1–2 tablespoon jaggery

Instructions

  1. Heat oil in a pan and add in the sesame oil. When the oil is hot, add in 3-4 methi-fenugreek seeds. Add in the cumin and the black pepper too. Let it splutter. The oil will foam a little. That’s fine. Add in 10 cloves of garlic and saute briefly.
  2. Add in one sprig of curry leaves and roughly chopped onions. Saute for 2-3 minutes until the onions turn soft. Add in the tomatoes and fry for a minute.
  3. When the tomatoes are briefly sauteed, add in the kuzhambu milagai thool / kuzhambu masala powder. Add in the fresh shredded coconut and remove off heat.
  4. Grind the masala to a very smooth paste. Add a cup and a half of water while grinding. Set aside.
  5. Soak a big lime size tamarind in 2 cups of hot water for 15 minutes. Crush between your fingers and make a pulp. Strain the liquid and set aside.
  6. Heat oil in a kadai and add in the mustard seeds and urad dal. Let it splutter. Add in two whole pods of peeled garlic. Fry for a minute.
  7. Add in a lot of curry leaves. About 3 sprigs. Curry leaves are an important flavor component. So do not skip. Add in the onions too and saute for 2-3 minutes.
  8. Add in the tamarind pulp/juice, salt, asafoetida, turmeric and coriander powder.
  9. Add in the ground masala. Stir well and let it simmer covered with a lid on a very low flame for 30-40 minutes. Stir once in 10 minutes so it does not scorch at the bottom.
  10. Add in the jaggery. This is the SECRET to a good poondu kuzhambu. It wont be sweet. It just brings all the flavors alive.
  11. Let it simmer for 5 minutes more. Remove off heat and serve with rice or idli. It tastes awesome with idli and dosa. It tastes double awesome the next day.

Notes

If you cannot source kuzhambu milagai thool, you can substitute sambar powder.

  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Category: Side Dish
  • Cuisine: South Indian

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Shamini says

    April 25, 2022 at 2:17 pm

    Love love love this recipe. I have made it several times. It does taste better the next day. Thanks for sharing.

    Reply
    • Suguna Vinodh says

      April 26, 2022 at 12:26 am

      Thank you!

      Reply
  2. WB says

    June 8, 2021 at 12:40 pm

    Oh my! This is the best food I’ve ever made from an online recipe. May the gourmet gods continue to bless you, Kannamma, and all your descendants.

    Reply
    • Suguna Vinodh says

      June 8, 2021 at 9:09 pm

      Thank you!

      Reply
  3. Kalarani Karthick says

    January 1, 2021 at 12:46 am

    Foolproof recipe…Thank you for sharing.

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 4, 2021 at 8:22 pm

      Thank you!

      Reply
  4. Wendy says

    November 13, 2020 at 12:10 pm

    Thank you so much for sharing this recipe. My favorite restaurant made a delicious egg chettinad but they unfortunately closed down due to covid and I have not been able to successfully recreate the taste or look. Your recipe is very different than what I had tried before so I’m really excited to give this a go.

    If you make a cookbook, I would definitely buy it.

    Reply
    • Suguna Vinodh says

      November 17, 2020 at 11:46 am

      Thank you!

      Reply
  5. Uma Vinod says

    November 10, 2020 at 8:55 pm

    Tried it, yummy… just had a problem it turned out sweet, what can be done for it. My hubby doesn’t prefer sweet taste in gravy, sabji etc

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 17, 2020 at 12:07 pm

      I am sorry the gravy turned sweet. It should not be sweet. Looks like you added more jaggery.
      Sadly you cant do much about it.

      Reply
  6. Durga says

    November 5, 2020 at 5:40 pm

    Simply awesome!!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 10, 2020 at 6:24 pm

      Thank you!

      Reply
  7. Selvarani Kesavamurthy says

    September 13, 2020 at 1:38 pm

    Super delicious gravy. Thanks for such an awesome..traditional recipe..

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 17, 2020 at 2:37 pm

      Thank you!

      Reply
  8. Kavi pritha says

    September 4, 2020 at 12:40 pm

    Excellent. Trying it second time the same week.

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 5, 2020 at 1:46 am

      Thank you!

      Reply
  9. Sampath says

    July 20, 2020 at 1:32 am

    hey I ve been making this for last 3 years and all of us in my family love it – it is healthy and awesome with rice and papas

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 20, 2020 at 3:00 am

      Thank you.

      Reply
  10. Sudha Chegudi says

    July 15, 2020 at 4:22 pm

    Amazing Recipe dear Suguna!

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 15, 2020 at 9:02 pm

      Thank you so much Sudha.

      Reply
  11. ANURADHA G says

    June 23, 2020 at 6:50 pm

    Awesome…tasted very good

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 24, 2020 at 11:40 am

      Thanks Anuradha. Glad you liked the Chettinadu Poondu Kuzhambu.

      Reply
  12. Arun says

    June 12, 2020 at 3:45 pm

    Awesome one.

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 12, 2020 at 8:59 pm

      Thank you so much. Glad the recipe turned out well.

      Reply
  13. Uma says

    June 7, 2020 at 6:09 pm

    What is kolumbu milaga thool?

    U mean dry red chillie powder

    Reply
    • Suguna Vinodh says

      June 8, 2020 at 2:24 am

      Kuzhambu milagai thool is like a south Indian style hot and spicy garam masala. Its a combination of spices like red chilli powder, coriander seeds, cumin etc…
      You will be able to get it in a south Indian grocery store or online.
      Look for brands like “aachi” and “sakthi” that are widely available.

      Reply
      • Wendy says

        November 13, 2020 at 12:20 pm

        Do you have a do-it-yourself recipe for the Kuzhambu milagai thool? I’m not able to find it where I live and cannot find it online either, but I think I should have access to all the main ingredients.

        Reply
        • Suguna Vinodh says

          November 17, 2020 at 11:46 am

          will post one soon.

          Reply
  14. Nandini P says

    May 10, 2020 at 6:10 am

    Hi, this was fantastic! Thanks for sharing. I used sambar powder since I didn’t have the kozhumbu thool. Do you happen to have a good recipe for that as well?

    Again thanks for sharing and keep blogging – it’s a pleasure to read as well as try your recipes.

    Take care,
    Nandini

    ★★★★★

    Reply
  15. Dr.Rajeshwari Shanmugasundar says

    April 6, 2020 at 6:54 pm

    Came out very well… Awesome taste… Thanks for sharing

    ★★★★★

    Reply
  16. Shunmuga S P says

    February 27, 2020 at 9:25 pm

    Awesome. The taste reminded me of my own mom’s cooking. The brief background story to your recipe added to the awesomeness. Thank you

    Reply
  17. Mithra Madhavan says

    March 26, 2019 at 3:11 pm

    Mam, Would you be kind enough to share the kuzhambu milagai thool. Thanks in Advance!

    Reply
    • Suguna Vinodh says

      March 26, 2019 at 10:55 pm

      Hi, You can use this recipe.
      https://www.kannammacooks.com/sambar-powder-recipe-tamil-sambar-powder/

      Reply
  18. Rijo says

    February 7, 2019 at 2:25 pm

    Tried and came out delicious..thanks for the recipe😍

    ★★★★

    Reply
    • Sasi says

      September 25, 2019 at 12:43 am

      Tried and came out well.. everyone liked very much! Thank you 😊

      ★★★★★

      Reply
  19. Radha says

    November 27, 2018 at 9:25 am

    Awesome … It came out very well.. I love all your unique recipes.. Thank You

    ★★★★★

    Reply
  20. Musing Gal says

    November 17, 2018 at 2:58 pm

    Tried this version and with very little oil the kozhambu came out great. Thank you

    ★★★★★

    Reply
  21. Rao says

    October 10, 2018 at 1:58 pm

    I am a big fan of veg chettinadu cuisine. Especially the snacks which we cannot dream to buy in bangalore. Tried this recipe today, wonderful

    ★★★★

    Reply
    • Suguna Vinodh says

      October 11, 2018 at 3:01 pm

      Thank you!

      Reply
  22. Lalitha says

    September 7, 2018 at 3:54 am

    Hi,
    How to make garlic curry . it is not in your website . Pl repost it .
    Thank you
    Lalitha

    Reply
    • Suguna Vinodh says

      September 7, 2018 at 5:32 pm

      https://www.kannammacooks.com/post-partum-poondu-kari/

      Reply
  23. Amar says

    July 24, 2018 at 7:20 pm

    Nice recipe and will try to make this soon. Do you have a recipe for “kuzhambu milagai thool” that you have mentioned?

    ★★★★

    Reply
  24. Meenakshi Sagar says

    July 12, 2018 at 2:28 pm

    Thanks a lot. Yummy kulambu. Vet clearly given and so was very easy to prepare

    Reply
    • Suguna Vinodh says

      July 12, 2018 at 2:35 pm

      Thank you!

      Reply
  25. Narayan K Murthy says

    July 6, 2018 at 9:01 pm

    Tried the recipe, forgot to add the shredded coconut, yet got a fantastic poondu kuzhambu.

    Thank you Kannamma for the excellent, detailed recipe.

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 6, 2018 at 9:04 pm

      Thank you!

      Reply
  26. Madhu says

    July 3, 2018 at 6:17 pm

    Awesome recipe. I tried it. Very nice. My father in law appreciated. Thank u so much

    ★★★★★

    Reply
  27. Muthuselvi S says

    June 28, 2018 at 2:43 pm

    Hi, I love this story ., never comment for any one till now .. some how felt a kind of good feel after reading this particular recipe with highlighting story .. ll try soon and definitely ..

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 28, 2018 at 3:18 pm

      Hope you like it!

      Reply
  28. Sudhakar Sundaresan says

    June 17, 2018 at 11:48 am

    Awesome recipe. Came out great. If you are buying readymade kolambu podi, what brand do you buy?

    Reply
  29. Saipriya says

    June 5, 2018 at 12:45 pm

    Hello Suguna. Tried this receipe very well described and yeah it came out really well . Am newly married and my husband , mom in law n father in law really loved this dish . Am gonna cook again today coz it’s over n it had become my husband’s favourite dish too . Thanks a ton !!!

    Reply
    • Suguna Vinodh says

      June 5, 2018 at 1:45 pm

      Thank you!

      Reply
  30. Anu says

    May 12, 2018 at 5:46 pm

    Thaarumaar Suguna!! after the prawn masala…tried the poondu kuzhambu yesterday. amma never had a ground masala for this but this version of ur grandma…just gave it the extra special touch 🙂 had it with lamb kheema and rice for dinner and with dosa for brekkie this morning! The main thing we miss about chennai is the food but by putting in a bit of effort…ur recipes just bring the same taste home! Thanks for hosting an awesome blog!

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 12, 2018 at 5:49 pm

      Thank you Anu! Really glad that you liked it!

      Reply
  31. Saranya Sivaramu says

    March 28, 2018 at 5:02 pm

    Hi mam, just loved the taste…wow it came out well..thanks for the recipe..

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 28, 2018 at 8:57 pm

      Thank you!

      Reply
  32. Raghavi says

    March 17, 2018 at 6:36 pm

    It turned out to be really awesome !! Thanks a lot for the recipe. 😀

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 17, 2018 at 10:13 pm

      Thank you. Glad you liked it!

      Reply
  33. Foodie for life says

    January 18, 2018 at 4:15 pm

    One word…Aweeeesomeeee…Kudos to Naacha🙏🏻

    Reply
    • Suguna Vinodh says

      January 18, 2018 at 9:01 pm

      Thank you so much!

      Reply
  34. Lokesh says

    August 24, 2017 at 3:42 am

    Easy steps for beginners. Vera level taste. Thank you mam.

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 24, 2017 at 11:29 am

      Thank you Lokesh.

      Reply
  35. Vidhya says

    May 8, 2017 at 6:42 pm

    That was a Kick-ass recipe !! It turned out excellent. You really make beginners like me do wonders in the kitchen. Thanks a lot !

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 8, 2017 at 7:19 pm

      Thank you Vidhya!

      Reply
  36. Priyamagesh says

    April 5, 2017 at 1:20 pm

    Hi kannamma, i tried poodu kuzhambhu,the taste was awesome….
    For every dishes I was using ur blog. Thank u

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 6, 2017 at 3:04 pm

      Thank you so much. Glad you liked the recipe. Happy cooking.

      Reply
  37. Aishwarya deepika says

    March 16, 2017 at 7:46 pm

    Beautiful recipe indeed!
    Every flavour speaks . It really turned out well. Looking forward for more recipes.
    Thank you

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 16, 2017 at 8:08 pm

      Thanks much!

      Reply
  38. Bindu says

    March 14, 2017 at 4:21 pm

    Tried this recipe., and it turned out awesome ??

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 14, 2017 at 11:16 pm

      Thank you so much.

      Reply
  39. Sandhya Krishnan says

    February 25, 2017 at 3:25 am

    Hi kannama. I tried this recipe today. Came out really good. I added vadagam in thalipu . Keep the wonderful work going. ??

    Reply
    • Suguna Vinodh says

      February 25, 2017 at 2:16 pm

      Thats a nice touch – vadagam. Happy cooking!

      Reply
  40. Ananth says

    February 22, 2017 at 12:20 am

    Hi kanna Amma I chanced upon your website when I was searching for the Recipe .

    I am also from Coimbatore , I never even knew kongunadu had so many varieties

    I liked your receipe and hv tried the neikkarapati
    Kurma it turned out well but was not spicy

    I tried this spicy chettinad garlic kozhumbu .

    It turned out very sweet and was not spicy at all .

    There is no green chilli or red chilli in your receipe
    How can it be spicy ?
    I added 2 table spoons of jaggery and that made
    It very sweet
    I am making a mistake some where
    Please correct me as I plan to try it one more time.

    Reply
    • Suguna Vinodh says

      February 22, 2017 at 9:42 am

      Poondu Kuzhambu has 2 tablespoon kuzhambu milagai thool (or sambar powder) which will make this spicy apart from the black pepper. Did you add?

      Reply
      • ananth says

        February 22, 2017 at 5:42 pm

        Yes I added 2 Table Spoons ( Got the Kuzhambu Milagai Thool From Grand Sweets).

        shall I add red chilies separately then to the masala ?

        Ananth

        Reply
        • Suguna Vinodh says

          February 22, 2017 at 8:35 pm

          2 tablespoon is 30ml. I am surprised that it was not spicy enough. You can def add more to your liking.

          Reply
  41. PK says

    February 12, 2017 at 9:05 pm

    I got the kuzhambu as it looks in the photos. Great instructions too….

    Reply
    • Suguna Vinodh says

      February 13, 2017 at 9:31 am

      Really glad PK.

      Reply
  42. PK says

    February 12, 2017 at 9:04 pm

    Super Authentic taste….adding pepper and coconut makes this kuzhambu tastes so good and gives great flavour.

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 13, 2017 at 9:31 am

      Thanks PK.

      Reply
  43. Rajhi Subban says

    February 12, 2017 at 12:59 am

    Thanks a lot for this wonderful recipe. I tried the same way as you mentioned. It was great.I kept it for 5 days in fridge. Thanks a lot.please post some of great NAC Chas recipe please

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 12, 2017 at 10:57 am

      Thank you.

      Reply
  44. Regith says

    February 6, 2017 at 8:57 am

    Thank you for the recipe. The taste was good, but I was not able to get the color. But that is fine. I will keep trying.

    ★★★★

    Reply
    • Suguna Vinodh says

      February 6, 2017 at 7:46 pm

      Thank you Regith.

      Reply
  45. Roopa says

    January 10, 2017 at 2:47 am

    Hi Sugana,
    When I was in chennai this time I had a curry made of garlic for the first time. I didn’t even knew that we can make a curry entirely from garlic.
    I tried to make it once it was a disaster and then luckily one day I came across your wonderful blog,I tried to make the garlic curry again following your receipe to the t and woala …. it came out so well that I finished it within a day having it with almost everything …. thank u so much for this lip smacking dish Iam excited to try your other dishes as well !!!! Can’t wait …..

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 10, 2017 at 9:06 am

      Thank you so much Roopa!

      Reply
  46. Praveena Jose says

    December 22, 2016 at 3:50 pm

    Very nice , authentic taste and delicious. Yummy when taken with appalam.

    Reply
    • Suguna Vinodh says

      December 22, 2016 at 8:42 pm

      Thank you!

      Reply
  47. Thara Ajaykumar says

    December 21, 2016 at 4:58 am

    Awesome taste and I also used small onion… It’s yummy with idly dosa and Rice….. Thank you so much for sharing. Love your baby…. So cute…

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 21, 2016 at 10:50 am

      Thank you so much!

      Reply
  48. Gokul says

    December 21, 2016 at 4:31 am

    Tried garlic kuzhambu and it tastes awesome….after long search I found this recipe which taste same as my moms garlic kuzhambu….

    Thanks for awesome recipe with photos….

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 21, 2016 at 10:50 am

      Thank you very much!

      Reply
  49. Sulthana Razya says

    December 12, 2016 at 4:41 pm

    semaaaaaaaaaaaa recipe superrrrrrrrrrrr

    ★★★

    Reply
    • Suguna Vinodh says

      December 12, 2016 at 7:36 pm

      Thank you!

      Reply
  50. Eashwar Mahadevan says

    December 12, 2016 at 9:16 am

    Hi Suguna
    I tried this kara kuzhambu recipe and the taste has come out to be mind blowing. I am a bachelor and I try to make recipes that would last for few days and puli kozhambu is always my go to dish. This variant of yours has really impressed me and I’m gonna stick to it in the future.
    I just have one doubt. Can you let me know please what is the key to bringing the deep brown texture which you have shown in the pic. Is it the puli/tamarind color ? I used the darker one only though and I could only manage a more lighter shade in the final dish, though the taste is still top notch.
    Thanks and cheers.

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 12, 2016 at 9:23 am

      The color of sambar powder may be. Thank you. Glad you liked the recipe.

      Reply
  51. Ramya Mohan says

    November 19, 2016 at 9:16 pm

    I have tried this recipe & it came out very well ?

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 19, 2016 at 11:13 pm

      Thank you Ramya!

      Reply
  52. Judith Christy Vijay says

    November 16, 2016 at 7:59 pm

    Hi,
    Tried this recipe yesterday, it came out very well 🙂 my husband loved it.. thank you 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 16, 2016 at 8:07 pm

      Really glad you liked the recipe Judith Christy Vijay!

      Reply
  53. Vijetha says

    September 27, 2016 at 9:40 pm

    Suguna, I grew up in a tambrahm household, but after my paati’s cooking, the next cuisine I hold closely to my heart (when it comes to Indian food) is Chettinad. I love the bold flavours and the intricate style of cooking. I went to a school called Chettinad Vidyashram in Chennai, it has been 14 years since I passed out from school, and the mess food (Chettinad style) as I remember, still makes my mouth water. Those fluffy bondas, melt in mouth kaara chevais and pan cake like small dosais that would be served at breakfast (I could go on and on) had a distinct flavour to them, all made by cooks brought down from Karaikudi, I assume. Pardon my rambling here, but your posts on Chettinad food bring back really fond memories and I think I’m going to whip up this poondu kozhambu tonight to mop my dosais with. Also, I’ve been hunting for a very authentic cook book on Chettinad food. Any names come to mind?

    Reply
    • Suguna Vinodh says

      September 28, 2016 at 8:58 am

      Thanks for writing in Vijetha. Loved reading about your menu at school! Looks like one good place.
      Refer to my below posts to know about the chettinad cookbooks. I have mentioned it in there.
      http://www.kannammacooks.com/milagai-mandi/
      http://www.kannammacooks.com/chettinad-chicken-kurma/

      Reply
  54. Rama says

    August 12, 2016 at 7:52 pm

    I made this and it is super tasty. Thank you. Pl tell me how long this dish can be stored in refrigeration.

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:08 am

      You can store it in the refrigerator for up to three days.

      Reply
  55. Nalini says

    June 18, 2016 at 1:42 pm

    Hats off to nacha patti mam. Chanceless recipe. Thank you very much for sharing. We all become fan of patti too.

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 18, 2016 at 8:51 pm

      Thank you so much Nalini. Really glad that you liked it.

      Reply
  56. vishnukumar says

    June 17, 2016 at 6:27 pm

    hello mam,
    i love your poondu kuzhambu recpie…. ths is the only recepie i follo for making poondu kuzhambu….

    Reply
    • Suguna Vinodh says

      June 17, 2016 at 6:37 pm

      Thank you Vishnukumar

      Reply
  57. Bageerathy says

    May 31, 2016 at 4:20 pm

    Tried the receipe and came very well…..everyone in my family too liked it very much….it’s awesome…..☺

    Reply
    • Suguna Vinodh says

      May 31, 2016 at 6:44 pm

      Thank You!

      Reply
  58. praveenkumar says

    April 12, 2016 at 2:22 am

    I already tried a week before,,came very well,thanks mrs suguna,,Tomorrow I am gonna try again,,

    ★★★★

    Reply
    • Suguna Vinodh says

      April 12, 2016 at 10:07 am

      Thank you Praveen for trying it out. I am glad it came very well.

      Reply
    • praveenkumar says

      May 19, 2016 at 2:48 pm

      Mrs suguna ,Everthing k but it is too liquid ,so could u tell me how to make SEMI SOLID poondu kulambu(with same taste)

      Thanks in advance
      Praveenkumar

      ★★★★★

      Reply
      • Suguna Vinodh says

        May 19, 2016 at 2:52 pm

        Did you follow the recipe. It comes as a pretty thick gravy. Can you tell me what exactly you did?

        Reply
  59. jeevanandam.a says

    March 3, 2016 at 7:46 pm

    This ‘Poondu Kuzhambu’ came very nicely….not so dark as depicted in the picture. Cheers ….!

    Reply
  60. Poornima says

    February 25, 2016 at 1:48 pm

    Tried your recipe today. It’s delicious but colour is lighter than yours. Must be the tamarind!

    Reply
  61. Loki says

    February 20, 2016 at 7:12 am

    We have tried this recipe and it came out very well!!! yummmyyyy!!! Thanks to nacha patti for sharing this wonderful recipe:)

    Reply
  62. jeevanandam.a says

    February 17, 2016 at 9:01 pm

    fine memory of a ‘Paatti’ and her ‘thozhi cook Naachchi Ammaal’. Let me cherish their memory as you do. Thank you. Your Poondu Kuzhambu’ looks horribly black at first sight. I do not like anything black, girls being an exception. I’ll try your recipe and report to you back. Poondu Kuzhambu might have a good shelf life……Cheers to you …….!

    Reply
  63. Praveenkumar says

    February 10, 2016 at 2:21 am

    Dish was came very well,thank u Mrs suguna Vinoth,,,

    Reply
    • Suguna Vinodh says

      February 10, 2016 at 9:38 pm

      Thank you !

      Reply
  64. muthukrishnan says

    January 17, 2016 at 2:19 pm

    hi madam,
    i am going to cook for my friends those who are staying here (not going home for pongal holidays) . shall i add in additional here brinjal and i dont have jaggary, instead this shall i add sugar

    Reply
    • Suguna Vinodh says

      January 18, 2016 at 12:33 am

      Yes Muthukrishnan. you can! It will work. Happy cooking.

      Reply
  65. Aurifa says

    January 17, 2016 at 7:51 am

    Hi I m interested to try this kulambu. But would like to know that instead of kulambu mil again tool nd sambar powder, can we add normal red chilli powder… thank u

    Reply
    • Suguna Vinodh says

      January 17, 2016 at 11:45 am

      You can Aurifa, but I prefer sambar powder or Kuzhambu Milagai Thool. You can buy it readymade.

      Reply
  66. Mythili says

    December 18, 2015 at 1:04 am

    Hi suguna,
    I am a recent but an avid reader of your food blogs. Just like you I am a native coimbatorian and this october i got married and My husband is an authentic chettinad guy. In a lot of ways I love your website because I can easily relate to your website and the recipes that you post (a mix of both cbe n chettinad cuisines) I’m about to start cooking for the first time in life from next week onwards following the guidelines of your website. Thanks to you 🙂 Wish me luck
    Will keep you posted on every recipe that I try in the comments below

    Reply
    • Suguna Vinodh says

      December 18, 2015 at 1:41 am

      So nice Mythili. Kongunad and Chettinad in a marriage. It doesnt get happier than this. Feel free to contact me if you need any help with the recipes. My best wishes to you.

      Reply
  67. Vivin says

    October 29, 2015 at 2:05 am

    Hi mam I had prepare that dish .the outcome was great .. Thanks for the dish

    Reply
    • Suguna Vinodh says

      October 29, 2015 at 1:56 pm

      Thank you so much Vivin for writing in. Next time you do something, don’t forget to send me a picture. Happy cooking! I am glad the poondu kuzhambu came out well.

      Reply
  68. kavitha prince says

    October 27, 2015 at 5:22 pm

    Hi, Yesterday we did this dish and today we had it for lunch. Awesome. Entire family loved. Keep it up.

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 27, 2015 at 9:58 pm

      Thank You so much Kavitha! I am glad your family loved it. Thanks for writing in.

      Reply
  69. Vinoth says

    October 11, 2015 at 4:49 am

    It’s mouthwatering and awesome. Thanks for sharing this.

    Reply
  70. andal says

    September 17, 2015 at 4:59 pm

    Vanakkam. Kolombu came out well. Different from the puli kolambu dishes I know. Thank you for such nice recipe. I made badam halwa also. Awesome s not the word. First time- grand success. Your recipe and the comments followed is the reason.your blog stands out different as you mention the water or liquid proportion accurate , very important for the consistentcy of the finished product. Not to mention about your beautiful intro of recipe and people behind them.kannamma cooks s my household name and another member in your fan club.keep going…

    ★★★★

    Reply
    • Suguna Vinodh says

      September 17, 2015 at 9:59 pm

      I am so happy Andal. Thank you for your kind words. I am really glad to know that you had success with the recipes.

      Reply
  71. Sasirekha says

    August 26, 2015 at 7:00 am

    I tried the recipe and it came out so well. The dish was awesome. Since I didn’t have coconut, I prepared without it. Even then it had a great taste. Thanks for the recipe.

    Reply
    • Suguna Vinodh says

      August 26, 2015 at 12:14 pm

      Thank you so much for writing in SasiRekha. I am really glad that you liked the Spicy Chettinad Poondu Kuzhambu-Kulambu- Garlic Curry.

      Reply
  72. binu says

    July 24, 2015 at 3:40 pm

    TKS SUGUNA

    Reply
    • Suguna Vinodh says

      July 24, 2015 at 4:02 pm

      :). Thank you Binu!

      Reply
  73. binu says

    July 22, 2015 at 2:40 am

    hi suguna,

    I tried ur andhrastyle potato fry and vanilla sponge.It vas awesome.
    Can u please tell the ingredients for kuzumbu milagai thool.i had this
    dish from anjappar once and I loved it… you suggested sambhar powder instead
    of kuzambu milagai thool…I am living in kerala..for sambhar
    we use only corianderpowder,turmericpowder,chillipowder,asafoetida,fenugreek
    and curryleaves..Is it ok?

    Reply
    • Suguna Vinodh says

      July 22, 2015 at 1:14 pm

      Yes Binu. The sambar powder will work. I will post the kuzumbu milagai thool recipe soon.

      Reply
  74. Raji says

    July 16, 2015 at 9:06 pm

    Wow awesome recipe .I tried it today. It was super hit. My hubby loved it alot .I have included this recipe in my routine

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 17, 2015 at 1:10 am

      Thank you so much Raji.

      Reply
  75. Nandhini says

    February 19, 2015 at 2:42 am

    All ur recipes are excellent . Appreciate ur neat way of presenting things . Jus curious to know about the ur cookware brand . The kadai ur using looks like stainless steel . Won’t it get burnt at the bottom ?

    Reply
    • suguna vinodh says

      February 19, 2015 at 12:17 pm

      Thank you for your kind words Nandhini. Yes you are right. Its a stainless steel kadai. I let the gravy simmer on low flame only. It doesn’t scorch at the bottom. Its an old kadai. There is no brand on it. I am sorry about that,

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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