Garlic Kozhambu

Spicy Garlic Kozhambu (garlic gravy)


  • 1/2 8oz cup peeled garlic cloves
  • 1/2 8oz cup shredded fresh coconut
  • 5 to 6 dried red chillies
  • 1 1/2 8oz cups tamarind extract from lemon-sized fresh tamarind ball (found in Indian or Mexican grocery store)
  • 2 Tbsps. fresh coriander seeds
  • 3 tsps. canola oil
  • 1 Tbsp. fresh curry leaves
  • Salt to taste


    Take a pot. Extract juice from tamarind by soaking it tamarind in warm water. Drop the fresh garlic into it and start heating on medium flame. Let the garlic cook well.

    Toast the red chillies and coriander in canola oil. Let it brown a little. Add about 4 to 5 cloves of garlic and grind them with the shredded coconut to a smooth consistency. Mix the ground paste into the pot that has the tamarind water. Add salt. Let the ingredients cook for about 15 minutes.

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