Authentic Tamil Nadu Kancheepuram Poondu Poondu Masalai with Warm Steamed Ponni Rice
Experience the aromatic depth of a traditional Kancheepuram delicacy packed with pungent garlic and earthy spices. This robust preparation pairs wonderfully with fluffy steamed rice and a drop of ghee.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed kadhai over medium flame and splutter mustard seeds, cumin seeds, and fenugreek seeds.
2
Add the curry leaves and dried red chillies, letting them crackle for a few seconds.
3
Toss in the chopped onions and sauté until they turn translucent and golden brown.
4
Add the whole peeled garlic cloves and sauté for 5 minutes until they begin to soften and release their aroma.
5
Stir in the chopped tomatoes, cooking until they turn mushy and oil separates from the sides.
6
Add the sambar powder, turmeric powder, and salt, stirring well to coat the garlic and tomato mixture.
7
Pour in the extracted tamarind water and bring the mixture to a gentle boil.
8
Cover with a lid and simmer on low heat for 15 minutes until the garlic is tender and the gravy thickens.
9
Check for seasoning, turn off the heat, and let it rest for 5 minutes before serving.
10
Serve hot alongside warm steamed Ponni rice.
Ingredients
2 cups peeled garlic cloves
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 sprig fresh curry leaves
2 dried red chillies
1 large onion finely chopped
2 ripe tomatoes finely chopped
1 tablespoon tamarind paste dissolved in 1 cup water
2 tablespoons sambar powder
1/2 teaspoon turmeric powder
Salt to taste
Warm steamed Ponni rice for serving
*This AI-generated recipe may contain inaccuracies.