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Garlic Kuzhambu

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Adjust Servings:
1 small tamarind
1/3 cup onions – peeled
1/3 cup garlic – peeled
1 pinch jaggery
salt as needed
¼ tsp turmeric
¼ tsp pepper powder (optional)
1 sprig curry leaves
2 tsp sambar powder
For Tempering
¾ tsp mustard
1 tsp urad dal
1 tsp toor dal
12 tsp fenugreek seeds
1 tsp cumin seeds
1 tbsp oil

Nutritional information

50.85 g
14.8 g
17.4 g
89 mg
0 mg

Garlic Kuzhambu

  • Veg
  • 30 mins
  • Serves 4
  • Easy


  • For Tempering


Kuzhambu is a dish that is widely eaten in Tamil and Sri Lankan cuisine. It is a watery dish that is produced using a tamarind-based broth and blended with spices. This garlic kuzhambu is just one of the many variations of kuzhambu that you can try. Although lots of kuzhambu is served with a watery broth you can thicken it into a gravy at your leisure. However, you prefer to eat it you are guaranteed to enjoy it.

Health Benefits

There is a real reason why garlic sits on the top of the best health and wellness ingredient lists. It has a very rare sulfuric compound known as, allicin. Allicin is a compound that is only produced when garlic is chopped or crushed. It has the ability to regulate blood pressure levels, prevent atherosclerosis, regulate cholesterol levels, and even alleviate muscle soreness. Its biggest benefit is the ability to reduce inflammation and provide the body with antioxidants.

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How to make Garlic Kuzhambu

  • Soak tamarind in warm water for 1/2 hr.
    • Extract the tamarind juice.
  • Heat kadai with oil.
    • Pour in tempering items followed by curry leaves, onions, and garlic.
    • Cook until the both the onions and garlic turn golden brown.
  • Add tamarind extract, turmeric, salt, jaggery, and sambar powder.
    • Stir well and bring to a boil.
  • Simmer till the kuzhambu thickens and the onions and garlic are cooked thoroughly.
    • Add pepper powder and switch off.


1.Vampires are rumored to be allergic to garlic.

2.When it comes to producing garlic, China lead the world.

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