Allium sativum, commonly known as garlic, is a species of the onion family Alliaceae. Garlic has been used throughout history for both culinary and medicinal purposes. It has been found to have antibacterial, antiviral and antifungal properties. Besides, it helps regulate weight. Garlic also protects the heart and arteries, improves circulation, regulates cholesterol and blood pressure, purifies the blood, regenerates and supports the bones and even helps handle menopause.
On the culinary side, it is a wonderful seasoning that adds aroma, taste and nutrition to food. I often recommend using raw chopped or pressed garlic in many dishes to maximise the benefits derived from this pod.
Now, for a recipe.
Poondu Kozhambu
Ingredients
Garlic: 10 to 15 cloves
Onion (chopped): 1
Tomato (chopped): 2
Tamarind: the size of a lemon
Coconut milk or paste: half cup
Turmeric powder: quarter tsp
Chilli powder: half tbsp
Coriander powder: one-and-a-half tbsp
Ginger-garlic paste: half tsp
Refined oil: 2 tbsp
Mustard Seeds: quarter tsp
Curry leaves: one stick
Salt: To taste
Method
Heat pan, add oil and heat. Add the mustard seeds and let them crackle.
Halve garlic cloves and fry until light brown. Add chopped tomatoes and cook until tender.
Add ginger-garlic paste mixed with turmeric, coriander, chilli powder and fry for two minutes. Add a quarter cup of water and let it boil for five minutes.
Add coconut milk or paste. Add salt to taste.
Soak tamarind in quarter cup water, drain and add to the above mixture. Cook until the gravy thickens and finish with fresh curry leaves.
The basic poondu kozhambu curry is ready. To the same, you can add fish for meen poondu kozhambu . This curry can be served with steamed rice.
Executive Sous Chef
The Park
