Authentic Tamil Nadu Kancheepuram Poondu Kolambu with Steamed Ponni Rice
A robust and aromatic south Indian delicacy featuring whole garlic cloves simmered in a tangy tamarind and spice reduction. This comforting kuzhambu pairs exceptionally well with hot steamed rice and a drop of gingelly oil.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat gingelly oil in a heavy-bottomed earthenware pot or pan over medium flame.
2
Add mustard seeds and fenugreek seeds, allowing them to splutter completely.
3
Add the sliced shallots, fresh curry leaves, and peeled garlic cloves, sautéing until the garlic turns golden brown.
4
Add the chopped tomatoes and cook until they soften and blend into the oil.
5
Pour in the extracted tamarind juice along with sambar powder, turmeric powder, and salt.
6
Bring the mixture to a rolling boil, then lower the heat and simmer until the raw smell of tamarind disappears and the oil separates on top.
7
Serve hot over steamed Ponni rice with a drizzle of raw sesame oil.
Ingredients
20 peeled whole garlic cloves
1 lemon-sized ball of tamarind, soaked and extracted
2 ripe tomatoes, finely chopped
1 small shallot, finely sliced
2 tbsp gingelly oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 sprig fresh curry leaves
2 tbsp sambar powder
1/2 tsp turmeric powder
Salt to taste
2 cups water
*This AI-generated recipe may contain inaccuracies.