Authentic Tamil Nadu Kancheepuram Poondu Poondu Kootu with Warm Steamed Ponni Rice
A deeply comforting lentil and garlic stew simmered with freshly ground spices and aromatic curry leaves. This traditional delicacy from Kancheepuram offers a harmonious blend of earthy flavors that pairs wonderfully with hot steamed rice.
45min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Pressure cook the washed moong dal with turmeric powder and two cups of water for 3 whistles until soft and mushy.
2
Heat coconut oil in a heavy-bottomed pan and crackle mustard seeds, cumin seeds, torn dried red chilies, and fresh curry leaves.
3
Add the peeled garlic cloves to the tempering and sauté on medium heat until golden and fragrant.
4
Stir in the chopped tomatoes and cook until they soften completely and release their oil.
5
Add the sambar powder and salt, mixing well with the sautéed garlic and tomato base.
6
Pour in the cooked moong dal along with a little water to adjust the consistency, then simmer for 10 minutes.
7
Garnish with freshly chopped coriander leaves and serve piping hot alongside steamed Ponni rice.
Ingredients
1 cup moong dal, washed and drained
20 cloves garlic, peeled
1 medium tomato, finely chopped
1/2 teaspoon turmeric powder
1 tablespoon sambar powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 sprigs fresh curry leaves
2 dried red chilies
2 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.