Authentic Tamil Nadu Chettinad Poondu Vengayam Kuzhambu
A fiery and tangy traditional curry bursting with the robust flavors of shallots and peeled garlic simmered in a rich tamarind gravy. Best served hot with steamed rice and a dollop of sesame oil.
45min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Extract thick tamarind juice from the soaked tamarind and set aside.
2
Heat sesame oil in a earthenware pot or heavy-bottomed pan, add mustard seeds and fenugreek seeds, letting them crackle.
3
Add the curry leaves, peeled shallots, and garlic cloves, sautéing until translucent and lightly golden.
4
Add the chopped tomatoes and cook until they turn soft and mushy.
5
Stir in the sambar powder and turmeric powder, roasting them briefly in the oil.
6
Pour in the extracted tamarind juice along with two cups of water and salt to taste.
7
Bring the mixture to a boil, then lower the heat and simmer until the oil separates from the edges and the gravy thickens.
8
Stir in the jaggery to balance the tanginess, check for seasoning, and serve hot.
Ingredients
20 small shallots, peeled
15 garlic cloves, peeled
1 lemon-sized ball of tamarind, soaked and extracted
2 ripe tomatoes, finely chopped
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 sprig curry leaves
2 tbsp Sambar powder
1/2 tsp turmeric powder
Salt to taste
1/2 tsp jaggery powder
*This AI-generated recipe may contain inaccuracies.