Garlic Curry | Lehsun Food as Medicine

Garlic curry is a unique and unusual spicy, sweet, and a little tangy curry recipe. It is originated from South India, specifically from the Tamil region.

It is a pantry friendly and tasty garlicky recipe. The original name for this recipe is Poondu Kuzhambu.

The Garlic Curry texture is thick. But if you wish to make it thicker, then cook a little more minutes than described in the recipe.

The zest in the curry is due to the presence of tamarind paste. This recipe is a nice balance of hot, spicy, tangy, and natural sweetness because of jaggery.

This curry is traditionally served with steamed rice. Chayote is a vegetable similar to avocado in appearance. A side dish named Chayote kootu will be a nice accompaniment to go with this dish.

Store this curry in an air-tight container at room temperature. Use a wooden spoon while storing and refrigerate. This will increase the shelf life of this dish for 5-6 days.

Sometimes, it can even be stored for 2 months in a zip-lock bag. You just need to thaw the curry before eating.

Try our other recipes like Chatpata Garlic and Arbi / Chamadumpa Pulusu (Taro Root) Masala Curry.

Watch Garlic Curry Recipe Video

Ingredients of Garlic Curry

• Oil - 50 ml
• Black Mustard - 1 tbsp
• Garlic (Whole) - 150 gm
• Green Chili - 3 pcs (Medium Size)
• Curry Leaves - 8-10 pcs
• Onion (Chopped) - 1 pcs (Large Size)
• Asafoetida - 1 tsp
• Ginger-Garlic Paste - 1 tbsp
• Coriander-Cumin Powder - 1 tbsp
• Turmeric Powder - 1 tbsp
• Garam Masala - 1 tbsp
• Salt - 1 tbsp
• Red Chili Powder - 1 tbsp
• Tomato - 1 pcs (Medium Size)
• Water - 1 glass
• Tamarind Paste - 2 tbsp
• Jaggery - 2 tbsp

• Garnish

• Butter - 1 tsp

Steps for Garlic Curry

• Heat oil in a pan. Add mustard seeds and let them pop.
• Add whole garlic and shallow fry for 5-7 minutes. Once fried, remove garlic in another bowl.
• In the same oil, add green Chilies, curry leaves, chopped onions, and cook it until onion turns light brown.
• The next thing is to, add asafoetida, ginger-garlic paste, coriander-cumin powder, turmeric powder, garam masala, salt, red Chili powder, and mix everything. Add chopped tomato as well and cook it for 5 minutes covering the pan.
• Add the shallow fried garlic and combine. Now add the water, cover the pan, and cook it for 10 minutes.
• Add tamarind paste and jaggery as well. Mix it and cover the pan to cook for 2 more minutes.
• Garlic curry is ready. Garnish it with butter and serve hot.

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