Poondu Thengaipaal Vathakuzhambu | Garlic Vathakulambu

Poondu Thengaipaal Vathakuzhambu | Garlic Vathakulambu

Poondu-thengaipaal-vathakuzhambu



Poondu Thengaipaal Vatha Kuzhambu- A traditional Tamil Nadu style Kuzhambu Variety


Poondu Thengaipaal Vathakuzhambu, or Garlic Vathakuzhambu, is a classic and comforting South Indian gravy that bursts with bold flavors. Made with fresh garlic, tangy tamarind paste, and creamy coconut milk, this kuzhambu is a versatile dish that pairs beautifully with steamed rice or tiffin varieties like idli, dosa, poori, chapati, appam, and idiyappam.

This traditional Tamil Nadu-style kuzhambu recipe is not only delicious but also super easy to whip up, making it perfect for busy weekdays or when you’re craving something homely yet flavorful. The combination of garlic and coconut milk creates a rich, mildly spiced, and tangy gravy that’s sure to leave you asking for seconds!

Pro Tips for the Perfect Vathakuzhambu

Adjust the tanginess and spiciness to your preference by tweaking the quantity of tamarind and sambar powder.
Use fresh, thick coconut milk for the best flavor and creaminess.
Sauté the garlic until golden to enhance its flavor and aroma.


This poondu thengaipaal kuzhambu is best enjoyed with:
Hot steamed rice and a dollop of ghee.
Tiffin items like idli, dosa, poori, appam, or idiyappam for a hearty South Indian breakfast or dinner.
A side of crisp papad or fried appalam for added crunch.


You can also check out these traditional Kuzhambu varieties too👇👇👇



Health Benefits of Garlic Vathakuzhambu


Garlic is not just a flavor booster—it’s a powerhouse of health benefits! It helps in improving digestion, reducing inflammation, boosting immunity, and maintaining heart health. Paired with the goodness of coconut milk, this kuzhambu becomes a nourishing dish that’s wholesome and satisfying.

Make It Today!

Whether you’re a fan of traditional South Indian cuisine or looking for a comforting dish to add to your repertoire, Poondu Thengaipaal Vathakuzhambu is a must-try recipe. It’s simple, delicious, and packed with flavors that celebrate the essence of Tamil Nadu cooking.

Try it out and let me know how it turns out! Don’t forget to share your thoughts or any twists you tried with this recipe.

Ingredients

Onion-2 nos
Garlic -10-15 cloves
Mustard seeds-1tsp
Fenugreek seeds-1/2 tsp
Coconut milk-1 cup
Sambar powder-3 tsps
Turmeric powder-1/2 tsp.
Tamarind extract-from lemon sized   
 tamarind.
Curry leaves-few nos
Salt - to taste.
Gingelly oil-2-3 tbsps

Method

 👉 Take coconut extract from 1/2 coconut.
👉  Now add sambar powder,turmeric powder,salt and tamarind extract to the coconut milk and set aside.
👉  Heat gingelly oil in a kadai add mustard seeds allow it to splutter then add fenugreek seeds roast until light golden brown next add the curry leaves ,onions and garlic sauté well.
  👉  Finally add the coconut mixture with 1/2-3/4 cup water and allow it to boil until raw smell goes and the kuzhambu thickens to desired consistency.
  👉Serve hot .

Preparation Time -20 mins
Serves -4

Divya's Nalabhagam

Nutritionist, Home cook, Food blogger, Recipe developer and YouTuber

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