Authentic Tamil Nadu Chettinad Poondu Milagu Kozhambu
A fiery and tangy South Indian curry brimming with whole garlic cloves and crushed black pepper. This aromatic dish offers deep, warming flavours that perfectly complement a steaming mound of white rice.
45min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Soak the tamarind in warm water for 15 minutes, extract the juice, and set aside.
2
Heat sesame oil in a heavy-bottomed earthenware pot or pan over medium heat.
3
Add mustard seeds, cumin seeds, and fenugreek seeds, allowing them to sputter.
4
Add the curry leaves and pearl onions, sautéing until the onions turn translucent.
5
Add the peeled garlic cloves and cook for a few minutes until they begin to brown slightly.
6
Stir in the chopped tomatoes and cook until they turn soft and mushy.
7
Add the crushed black peppercorns, coriander powder, turmeric powder, and salt, mixing well.
8
Pour in the extracted tamarind juice along with half a cup of water, bringing the mixture to a boil.
9
Reduce the heat to low, cover, and let it simmer until the oil separates from the gravy and the garlic is tender.
10
Serve hot with steamed rice and a dollop of ghee.
Ingredients
30 peeled garlic cloves
A small lemon-sized ball of tamarind
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 sprig curry leaves
10 small pearl onions, peeled
2 ripe tomatoes, finely chopped
1 tablespoon black peppercorns, coarsely crushed
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
Salt to taste
1/2 cup water
*This AI-generated recipe may contain inaccuracies.