Authentic Tamil Nadu Chettinad Poondu Milagu Kuzhambu with Steamed Ponni Rice
A fiery and aromatic South Indian specialty bursting with the bold flavors of garlic and freshly ground black pepper. This tangy tamarind-based curry is deeply comforting and pairs wonderfully with hot steamed rice.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the black peppercorns, coriander seeds, and dried red chili in a small pan until fragrant, then grind them into a fine powder.
2
Heat sesame oil in a heavy-bottomed clay pot or pan over medium heat, add mustard seeds, cumin seeds, and fenugreek seeds, allowing them to splutter.
3
Add fresh curry leaves and peeled pearl onions, sautéing until the onions turn translucent.
4
Add the peeled garlic cloves and chopped tomatoes, cooking until the tomatoes soften and the oil begins to separate.
5
Pour in the extracted tamarind water along with turmeric powder, sambar powder, and salt, bringing the mixture to a gentle boil.
6
Stir in the freshly ground pepper and coriander powder, reduce the heat to low, and let the gravy simmer until it thickens and the raw tamarind smell disappears.
7
Serve hot over freshly steamed Ponni rice with a drizzle of sesame oil.
Ingredients
30 peeled garlic cloves
1 lemon-sized ball of tamarind, soaked in warm water and extracted
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 sprig fresh curry leaves
10 small pearl onions, peeled
2 ripe tomatoes, finely chopped
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 dried red chili
1/2 teaspoon turmeric powder
1 tablespoon sambar powder
Salt to taste
1/2 cup water
*This AI-generated recipe may contain inaccuracies.