Garlic Kozhambu is one of the most famous kozhambu from Chettinad cuisine in Tamil Nadu. In most of the tamilian's house, it is hard to find a dish that does not include garlic, specifically in any type of kozhambu, where garlic is one of the first ingredient added. Garlic is a super good food for both veggies and non-veggies. There are so much health benefits from Garlic. Garlic not only increases the taste and aroma of our food, but also our health. This garlic kozhambu can be made with 1 to 2 full garlic. So this is indeed a very healthy kozhambu for children and it's a guarantee that they will finish all the garlic in it.
Health Benefits of Garlic:
1. Garlic strengthens the immune system, as it is good source of Vitamin B6.
2. It helps fight chest infections, coughs and congestion.
3. It contains high levels of iodine which makes it an effective treatment in hyperthyroid conditions.
4. It is rich source of Vitamin C.
5. It is used to treat fungal, bacterial infections, as it contains a sulfuric compound called Allicin, which is a natural antibiotic.
6. It is a heart-friendly ingredient.
Even though there is enoromous health benefits from garlic, some people avoid taking it, due to its pungent smell that it leaves behind in your breath after its consumption. In such cases, it is better to brush your teeth after consuming garlic, rather than avoiding this natural medicine for sake of bad breath.
Garlic kozhambu can be prepared in many ways, some prefer to grind the powders fresh and use for this kozhambu, whereas in my recipe, I have used ready made powders,as I find it easy and quick and still able to get the taste right.
Ingredients:
1. Garlic Pods (skin peeled) - 15 to 20
2. Big Onion - 1, chopped
3. Big Tomato - 1, chopped
4. Tamarind extracted water - 1.5 cups
5. Powders - Red chilly powder, Coriander powder, Cumin powder & turmeric powder - each 1/2 tsp
6. Pepper powder - 1 tsp
7. Salt - 1 to 2 tsp
8. Seasoning Ingredients: Oil - 2 tsp, mustard seeds - 1 tsp, broken urud dhal - 1/2 tsp, channa dhal - 1/2 tsp, Cumin seeds - 1/4 tsp, fenugreek seeds - 1/4 tsp, curry leaves - 4, hing - 1/4 tsp
Grind to a fine paste - 1/4 cup raw coconut + 4 shallots (small onion) adding required water.
Method:
1. In a kadai/non-stick pan, add 3 tsp of oil and when it becomes hot, add the garlic pods and turmeric powder and fry for a minute or two, until the garlic becomes tender.
2. Add the chopped onion and fry well until it becomes translucent.
3. Add the chopped tomato and fry well until it becomes mushy.
4. Add all the powders - red chilly powder, coriander powder, cumin powder, pepper powder and salt and mix well.
5. Add the tamarind extracted water and let it boil until tamarind raw smell goes and the mixture starts to thicken.
6. Once the kozhambu starts thickening, add the coconut paste and mix well. Allow the kozhambu to reduce to half its consistency and become quite thick (to the consistency of vatha kozhambu). This may take about 5 to 10 minutes depending on the quantity.
7. Just before removing, season as given and pour it onto the kozhambu.
A thick and yummy garlic kozhambu is ready.
Tips:
1. Adding Pepper powder highlights the flavour of garlic in the kozhambu from my experience. So don't avoid this ingredient.
2. If you wish, you can also add handful of peeled small onions along with garlic while frying and make this kozhambu as garlic-onion kozhambu.
3. In case you want spice powder to be grounded fresh, then take the ingredient as below, fry in little oil, cool and powder immediately and use in the kozhambu.
a) black pepper + cumin seeds - 3/4 tsp,
b) coriander seeds - 1 1/2 tsp
c) red chillies - 4 or 5
d) channa dhal - 3/4 tsp
e) curry leaves - 5 (or) coriander leaves - 1/2 tsp
f) oil - 1 tbsp
g) hing - 1/4 tsp
4. If you don't want to use coconut, no problem. Prepare upto step 5, and allow the kozhambu to boil until it becomes quite thick and then season and remove.
Health Benefits of Garlic:
1. Garlic strengthens the immune system, as it is good source of Vitamin B6.
2. It helps fight chest infections, coughs and congestion.
3. It contains high levels of iodine which makes it an effective treatment in hyperthyroid conditions.
4. It is rich source of Vitamin C.
5. It is used to treat fungal, bacterial infections, as it contains a sulfuric compound called Allicin, which is a natural antibiotic.
6. It is a heart-friendly ingredient.
Even though there is enoromous health benefits from garlic, some people avoid taking it, due to its pungent smell that it leaves behind in your breath after its consumption. In such cases, it is better to brush your teeth after consuming garlic, rather than avoiding this natural medicine for sake of bad breath.
Garlic kozhambu can be prepared in many ways, some prefer to grind the powders fresh and use for this kozhambu, whereas in my recipe, I have used ready made powders,as I find it easy and quick and still able to get the taste right.
Ingredients:
1. Garlic Pods (skin peeled) - 15 to 20
2. Big Onion - 1, chopped
3. Big Tomato - 1, chopped
4. Tamarind extracted water - 1.5 cups
5. Powders - Red chilly powder, Coriander powder, Cumin powder & turmeric powder - each 1/2 tsp
6. Pepper powder - 1 tsp
7. Salt - 1 to 2 tsp
8. Seasoning Ingredients: Oil - 2 tsp, mustard seeds - 1 tsp, broken urud dhal - 1/2 tsp, channa dhal - 1/2 tsp, Cumin seeds - 1/4 tsp, fenugreek seeds - 1/4 tsp, curry leaves - 4, hing - 1/4 tsp
Grind to a fine paste - 1/4 cup raw coconut + 4 shallots (small onion) adding required water.
Method:
1. In a kadai/non-stick pan, add 3 tsp of oil and when it becomes hot, add the garlic pods and turmeric powder and fry for a minute or two, until the garlic becomes tender.
2. Add the chopped onion and fry well until it becomes translucent.
3. Add the chopped tomato and fry well until it becomes mushy.
4. Add all the powders - red chilly powder, coriander powder, cumin powder, pepper powder and salt and mix well.
5. Add the tamarind extracted water and let it boil until tamarind raw smell goes and the mixture starts to thicken.
6. Once the kozhambu starts thickening, add the coconut paste and mix well. Allow the kozhambu to reduce to half its consistency and become quite thick (to the consistency of vatha kozhambu). This may take about 5 to 10 minutes depending on the quantity.
7. Just before removing, season as given and pour it onto the kozhambu.
A thick and yummy garlic kozhambu is ready.
Tips:
1. Adding Pepper powder highlights the flavour of garlic in the kozhambu from my experience. So don't avoid this ingredient.
2. If you wish, you can also add handful of peeled small onions along with garlic while frying and make this kozhambu as garlic-onion kozhambu.
3. In case you want spice powder to be grounded fresh, then take the ingredient as below, fry in little oil, cool and powder immediately and use in the kozhambu.
a) black pepper + cumin seeds - 3/4 tsp,
b) coriander seeds - 1 1/2 tsp
c) red chillies - 4 or 5
d) channa dhal - 3/4 tsp
e) curry leaves - 5 (or) coriander leaves - 1/2 tsp
f) oil - 1 tbsp
g) hing - 1/4 tsp
4. If you don't want to use coconut, no problem. Prepare upto step 5, and allow the kozhambu to boil until it becomes quite thick and then season and remove.
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