Garlic Stew (Indian Style Kulambu)
Experts say that garlic is good for health. This Indian Garlic Stew has a tangy taste. But the garlic neutralizes the sourness and balances the taste. Try it on a bed of hot rice or bread.
Garlic Stew (Indian Style) – If you don’t try it, you may miss something very Tasty!
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Avocado, Channa Dahl, Cilantro, Coriander, Cumin, Curry Leaves, Garlic, Hing, Mustard Seeds, Olive Oil, Red Chillies, ~Rice, ~Tamarind, Tomatoes, Toor Dahl, Turmeric, Urad Dahl, Yoghurt
Garlic Stew (Kulambu Indian Style)
Print recipe| Serves | 2 - 4 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Condiment, Lunch, Main Dish |
| Misc | Pre-preparable, Serve Hot |
| Region | Indian |
Ingredients
- 1 cup Garlic Cloves (Diced into 1/2 inch chunks)
- 2 Red Chillies
- 1 tablespoon Coriander Seeds
- 2 tablespoons Channa Dahl
- 1/2 teaspoon Fenugreek seeds
- 2 teaspoons Urad Dahl
- 2 teaspoons Salt
- 1 teaspoon Asafoetida (Hing)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Mustard Seeds
- 1 tablespoon Rice Flour
- 2-3 tablespoons Tamarind Paste
- 4 tablespoons Olive Oil
- 6 cups Water
- 6-10 leaves Curry Leaves (Karuveppilai, Kadi Pattha - makes the dish aromatic and flavorful)
Note
Serving Suggestions:
1) Serve on a bed of white long grain or Basmati rice.
Options:
1) You can reduce or increase salt, tamarind paste, red chillies and oil as you wish.
Directions
| Step 1 | |
Add 1 tablespoon oil to a medium sized sauce pan. | |
| Step 2 | |
On medium heat, add channa dahl, corainder seeds, fenugreek seeds and red chillies. Stir fry (roast) for a minute or two, until the channa dahl is golden brown. Remove the ingredients and place them in a bowl. | |
| Step 3 | |
Add the rest of the oil into the sauce pan. When heated, add mustard seeds. | |
| Step 4 | |
Have the pan partially covered. When they start crackling frequently, gradually add 4 cups of water. Add 1 teaspoon of salt, turmeric, curry leaves and asafoetida. Cook for 10 to 15 minutes or until garlic is cooked but firm. stirring every 5 minutes. Water in the pan should be about 2 inches over the garlic. If not add more as necessary. | |
| Step 5 | |
In the meanwhile, place the stir-fried ingredients in a blender. Add enough water to cover the ingredients. Start with slow speed and gradually increase the speed to grind the ingredients into a thin paste, adding water if necessary little by little. If the spice paste is too thick, add 1/8 cup of water and make it thin. | |
| Step 6 | |
Check one garlic with a tooth pick to see if it is cooked. If cooked, add the tamarind paste and half of the diced cilantro, then cook for another 2 to 5 minutes. Then switch off the stove and the let the mixture cool off for 5 minutes. If you add the ground spice mixture to very hot stew, it will form clumps instead of blending into the mixture smoothly. | |
| Step 7 | |
Add the blended spice thin paste into the garlic stew that is not too hot. Mix well. Turn on the stove to low heat. Sprinkle the rest of the cilantro on top. Cook for 3 minutes. | |
| Step 8 | |
Serve the garlic stew hot on a bed of hot rice, with a side of stir-fried vegetables and/or Raita (Yoghurt with grated/finely chopped cucumber or chopped tomatoes). | |
| Step 9 | |
| This Garlic stew is typically used with cooked rice. Sometimes, first rice is served on a plate, one or two tablespoons of mashed and slightly salted Toor Dahl is served on it. The dahl gets mixed with the rice. Then this sauce is served on the rice or by the side of it. | |
| Step 10 | |
|
See the Recipe under the "Basic Category" for cooking Toor Dahl.  | |
