Authentic Tamil Nadu Chettinad Puttu Kuzhambu with Warm Steamed Ponni Rice
A fiery and robust Chettinad specialty featuring tender shallots simmered in a freshly ground, aromatic spiced coconut gravy. This comforting curry pairs wonderfully with steaming hot Ponni rice.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast coriander seeds, cumin seeds, fennel seeds, dried red chilies, cinnamon, cloves, and cardamom until fragrant, then grind them with fresh grated coconut into a smooth paste.
2
Heat sesame oil in a clay pot or heavy-bottomed pan, splutter curry leaves, and add the peeled small shallots.
3
Sauté the shallots until translucent and lightly golden.
4
Add the chopped tomatoes and cook until they turn soft and mushy.
5
Pour in the extracted tamarind juice along with turmeric powder and salt, allowing it to boil until the raw aroma vanishes.
6
Stir in the ground coconut-spice paste and adjust the consistency by adding a little water.
7
Simmer on medium-low heat until the oil separates from the gravy and the shallots are fully tender.
8
Serve hot with freshly steamed Ponni rice.
Ingredients
200g small shallots (sambar onions), peeled
2 ripe tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked in warm water and extracted
1/2 cup fresh grated coconut
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
6-8 dried red chilies
1-inch piece of cinnamon
2 cloves and 1 cardamom
1/2 tsp turmeric powder
2 tbsp sesame oil
1 sprig fresh curry leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.