Poondu kuzhambu is the delicious gravy from the South Indian kitchen, has amazing medicinal values of garlic and paired up with hot cooked rice.
1) First of all the addition of the fenugreek seeds and coconut is not optional but for balancing the acidity created by tamarind. For all kind of tamarind based gravies it is better to use methi seeds while sauteing and coconut paste in the gravy for balanced health.
2) Furthermore, the usage of jaggery is purely optional and it definitely enhances the taste of the poondu kuzhambu.
3) Finally, I like the touch and smell of greens and so added curry leaves lavishly.