Poondu Karuvepillai Thokku/ Garlic-Curry Leaves Paste for Steamed Rice

I am extremely fond of traditional South Indian recipes, my love for them just grows with each new dish I uncover. Garlic and curry leaves are two of my most favorite ingredients and surprisingly I have never made anything with curry leaves as the hero of the dish until now. I use curry leaves quite extensively, but just as a tempering element in all the dishes. When I stumbled on this video of Chef Damu making a Poondu Karuvepillai Kuzhambu [Garlic-Curry Leaves Paste], I wanted to try it almost immediately. And that is exactly what I did. All the ingredients mentioned in the recipe are a staple in an Indian Kitchen and you can make this thokku [Paste] as soon as you have finished reading this here on FoodOverIP :). The curry leaves puree added in the dish gives that brilliant thickness and unique flavor to the dish and along with Garlic, you have something very healthy!

If you are sighing about peeling garlic - use this tip on how to peel garlic within seconds and I am sure you will not put away of making Garlic based dishes anymore ;).

Other Garlic based dishes on FoodOverIP

Garlic Rosemary Focaccia
Garlic Shallots Curry
Garlic Rosemary Potato Wedges

Ingredients

Recipe Source - Chef Damu
Serves - 3
Prep Time - 15 min
Cook time - 15 min
Spice Level - Moderate

Garlic - 12-15 cloves peeled
Curry Leaves - 1 Handful
Tomatoes - 2 small or 1 Large, pureed
Onion - 1, medium sized, sliced thinly
Tamarind Paste - 1 Tbsp mixed with 1 cup water
Ginger-Garlic Paste - 1/2 Tsp
Red Chilli Powder - 4 tsp [adjust according to spice level]
Coriander Powder [Dhaniya] - 3 Tsp
Turmeric Powder - 1/4 Tsp
Dry Red Chilli - 2
Green Chillies - 2, slit lengthwise
Mustard - 1 Tsp
Urad Dal - 1 Tsp
Curry Leaves - 2 sprigs to temper
Oil - 2 Tbsp
Salt - as per taste

How do you do it

1. Saute the curry leaves in about a tsp of oil in a pan for a couple of minutes until they start to crisp. Cool and blend with 1/4 cup water in your food processor/mixer-grinder. Keep aside

2. Heat 2 Tbsp oil in a pan/kadai. Add the mustard and let them pop. Add the urad dal and let it roast. Add in the whole red chillies [ don't break them] and curry leaves and saute for a minute.

3. Add in the sliced onions and saute for 2 minutes. Add in the garlic, ginger-garlic paste and saute until the onions and garlic are cooked - about 3-4 minutes.

4. Add the tomato puree now, turmeric powder and let it boil for a couple of minutes. Add in the curry leaves paste made in step 1 along with the tamarind paste mixed with water and boil for 3-4 minutes on low-medium flame.

5. Add the red chilli powder, coriander powder, green chillies, salt and mix well. Cook until a thick consistency is formed and oil starts to float above the curry.

6. You can add water if you like a thinner consistency and boil for a few more minutes. Switch off flame.

This goes very well with Dosai, Idli and Steamed Rice. Enjoy.