Poondu Thayir Kulambu (Spicy Garlicky Yogurt Curry)
Poondu Thayir Kulambu (Spicy Garlicky Yogurt Curry)
Ingredients
For the Garlic Chili Mix
- 6 garlic, cloves
- 4 Kashmiri chili
For the Curry Base
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon asofoetida
- 1 handful onion, sliced
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon Kashmiri chili powder
For the Yogurt Mixture and Finishing
- 250 ml yogurt
- as needed water, to adjust consistency
- 2 green chilies, chopped
- 1/4 cup coriander leaves, chopped
- 1/2 lemon juice, from half a lemon
- 1/2 teaspoon salt, or to taste
Instructions
- 1
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.
⏱️ 3 min
- 2
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.
⏱️ 2 min
- 3
Immediately add the coarsely ground garlic chili mix to the pot. Sauté this mixture for 1 minute, stirring constantly to prevent burning.
⏱️ 1 min
- 4
Add the handful of sliced onion to the pot. Continue to sauté, stirring occasionally, until the onions turn golden brown, about 5-7 minutes.
⏱️ 7 min
- 5
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.
⏱️ 1 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 1 min
- 8
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.
⏱️ 1 min
- 9
Serve the Poondu Thayir Kulambu hot, typically over steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Poondu Thayir Kulambu (Spicy Garlicky Yogurt Curry)
For the Garlic Chili Mix
- 6 garlic, cloves
- 4 Kashmiri chili
For the Curry Base
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon asofoetida
- 1 handful onion, sliced
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon Kashmiri chili powder
For the Yogurt Mixture and Finishing
- 250 ml yogurt
- as needed water, to adjust consistency
- 2 green chilies, chopped
- 1/4 cup coriander leaves, chopped
- 1/2 lemon juice, from half a lemon
- 1/2 teaspoon salt, or to taste
Instructions
- 1
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.
⏱️ 3 min - 2
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.
⏱️ 2 min - 3
Immediately add the coarsely ground garlic chili mix to the pot. Sauté this mixture for 1 minute, stirring constantly to prevent burning.
⏱️ 1 min - 4
Add the handful of sliced onion to the pot. Continue to sauté, stirring occasionally, until the onions turn golden brown, about 5-7 minutes.
⏱️ 7 min - 5
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.
⏱️ 1 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 1 min - 8
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.
⏱️ 1 min - 9
Serve the Poondu Thayir Kulambu hot, typically over steamed rice.
⏱️ 1 min