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Place the 6 cloves of garlic and 4 Kashmiri chilies into a grinder or food processor. Grind them coarsely until a thick paste or coarsely ground mixture is formed. Set aside.

In a pot, heat 2 tablespoons of coconut oil over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds. Allow them to splutter, then add 1/4 teaspoon of asofoetida.

Immediately add the coarsely ground garlic chili mix to the pot. Sauté this mixture for 1 minute, stirring constantly to prevent burning.

Add the handful of sliced onion to the pot. Continue to sauté, stirring occasionally, until the onions turn golden brown, about 5-7 minutes.

Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, and 1/2 teaspoon of Kashmiri chili powder to the pot. Sauté the spices with the onions for 1 minute, ensuring they are well combined and fragrant.

Turn off the heat. Pour in 250 ml of yogurt. Add water as needed, a little at a time, to adjust the consistency of the curry to your preference. Stir well to combine.

Add 1/2 teaspoon of salt (or to taste), the 2 chopped green chilies, and the chopped coriander leaves. Squeeze the juice of half a lemon into the pot.

Mix all the ingredients thoroughly until well combined and the yogurt is smoothly incorporated into the spice mixture. Ensure there are no lumps of yogurt.

Serve the Poondu Thayir Kulambu hot, typically over steamed rice.


Place the 6 cloves of garlic and 4 Kashmiri chilies into a grinder or food processor. Grind them coarsely until a thick paste or coarsely ground mixture is formed. Set aside.

In a pot, heat 2 tablespoons of coconut oil over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds. Allow them to splutter, then add 1/4 teaspoon of asofoetida.

Immediately add the coarsely ground garlic chili mix to the pot. Sauté this mixture for 1 minute, stirring constantly to prevent burning.

Add the handful of sliced onion to the pot. Continue to sauté, stirring occasionally, until the onions turn golden brown, about 5-7 minutes.

Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, and 1/2 teaspoon of Kashmiri chili powder to the pot. Sauté the spices with the onions for 1 minute, ensuring they are well combined and fragrant.

Turn off the heat. Pour in 250 ml of yogurt. Add water as needed, a little at a time, to adjust the consistency of the curry to your preference. Stir well to combine.

Add 1/2 teaspoon of salt (or to taste), the 2 chopped green chilies, and the chopped coriander leaves. Squeeze the juice of half a lemon into the pot.

Mix all the ingredients thoroughly until well combined and the yogurt is smoothly incorporated into the spice mixture. Ensure there are no lumps of yogurt.

Serve the Poondu Thayir Kulambu hot, typically over steamed rice.
