Healthy South Indian Cooking by Alamelu Vairavan & Patricia Marquardt

Author:Alamelu Vairavan & Patricia Marquardt [Vairavan, Alamelu & Marquardt, Patricia]
Language: eng
Format: epub, pdf
ISBN: 9780781811897
Google: GwjwAAAACAAJ
Amazon: 0781811899
Publisher: IB Dave's Library
Published: 2001-01-02T08:00:00+00:00

Serves 6

CALORIES 105, FAT 5g., SATURATED FAT 1g.; PROTEIN 2g., CARBOHYDRATE 14g.; FIBER 3g., CHOLESTEROL 0mg; SODIUM 608mg.

GARLIC KULAMBU

Garlic is delicious when slow-cooked with onion, tomatoes, and spices in tamarind sauce. Garlic Kulambu is wonderful served over plain rice. It goes well with any Indian bread and is believed to be very healthful.

3 tablespoons corn oil

¼ teaspoon asafoetida powder

4 to 6 curry leaves (optional)

½ teaspoon fenugreek seeds

1 teaspoon black mustard seeds

1 teaspoon urad dal

½ cup chopped onion

½ cup chopped tomato

½ cup whole garlic cloves

½ teaspoon turmeric powder

2 teaspoons sambhar powder

¼ teaspoon tamarind paste

½ teaspoon salt (more, if desired)

1 cup tomato sauce

½ cup minced fresh coriander

1. Place corn oil in a saucepan over medium heat. When oil is hot, but not smoking, add asafoetida powder and curry leaves.

2. Immediately add fenugreek, mustard seeds, and urad dal. Stir quickly and cover. Fry until mustard seeds burst (listen for popping sound) and urad dal is golden (about 30 seconds).

3. Add onion, tomato, and garlic. Stir-fry for a minute. Add turmeric powder and mix well. Cook, covered, over medium-low heat, for approximately 3 minutes, until onion is tender.

4. Add sambhar powder, tamarind paste, and salt. Mix all the ingredients thoroughly while cooking over medium heat.

5. Add tomato sauce and 1 cup of warm water and coriander. Continue to cook, covered, until garlic is tender. The cooking time will vary with the size of the garlic cloves (4 to 6 minutes).

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