Authentic Tamil Nadu Kancheepuram Poondu Poondu Kurma with Steamed Ponni Rice
A fragrant, slow-simmered South Indian delicacy packed with abundant garlic pods and aromatic spices. Perfectly paired with steaming hot Ponni rice for a comforting meal.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Grind the fresh grated coconut, roasted chana dal, fennel seeds, cinnamon, cloves, and cardamom into a smooth paste with a little water.
2
Heat sesame oil in a heavy-bottomed pan and add the curry leaves followed by the sliced onions, sautéing until translucent.
3
Add the peeled garlic pods and sauté for 5 minutes until lightly golden and fragrant.
4
Stir in the chopped tomatoes and cook until they turn soft and mushy.
5
Add red chili powder, coriander powder, and turmeric powder, mixing well with the aromatics.
6
Pour in the ground coconut paste and sauté for a few minutes until the raw aroma disappears.
7
Add two cups of water and salt to taste, bringing the mixture to a gentle boil.
8
Cover and simmer on low heat for 15 minutes until the garlic is tender and the oil separates on top.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
2 cups peeled garlic pods
1 large onion, finely sliced
2 ripe tomatoes, chopped
1/2 cup fresh grated coconut
1 tbsp roasted chana dal
1 tsp fennel seeds
2 green cardamoms
1 inch cinnamon stick
2 cloves
1 tsp red chili powder
2 tsp coriander powder
1/2 tsp turmeric powder
3 tbsp sesame oil
1 sprig fresh curry leaves
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.