Authentic Tamil Nadu Kancheepuram Poondu Kurma with Steamed Ponni Rice
A fragrant and hearty South Indian specialty packed with the robust flavor of garlic and aromatic spices. This comforting curry pairs wonderfully with warm steamed rice.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the fennel seeds, cumin seeds, dried red chillies, and grated coconut until golden, then grind into a smooth paste.
2
Heat sesame oil in a heavy-bottomed pan and sauté the peeled garlic cloves until lightly browned.
3
Add sliced onions and ginger-garlic paste, cooking until the onions turn translucent.
4
Stir in the chopped tomatoes and cook until they soften completely and oil separates from the masala.
5
Mix in the turmeric, coriander, and red chilli powders, stirring well for a minute.
6
Pour in the freshly ground coconut paste along with two cups of water and salt to taste.
7
Bring the kurma to a rolling boil, then lower the heat and simmer until the garlic is tender and the gravy thickens.
8
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
20 cloves garlic, peeled
2 onions, finely sliced
2 tomatoes, chopped
1/2 cup fresh grated coconut
1 tbsp fennel seeds
1 tsp cumin seeds
2 dried red chillies
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp red chilli powder
2 tbsp sesame oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.