Authentic Tamil Nadu Kancheepuram Poondu Poondu Milagu Varuval with Steamed Ponni Rice
A fiery and aromatic South Indian specialty featuring garlic and crushed black pepper pan-roasted to absolute perfection. This pungent, comforting side dish pairs wonderfully with piping hot steamed rice and a spoonful of clarified butter.
40min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Coarsely crush the black peppercorns and cumin seeds using a mortar and pestle, keeping the texture slightly rustic.
2
Heat sesame oil in a heavy-bottomed iron pan over medium heat and splutter the mustard seeds.
3
Add the fresh curry leaves and the peeled garlic cloves, sautéing them until the garlic turns golden brown and releases its aroma.
4
Lower the heat and add the turmeric powder, Kashmiri red chili powder, and the freshly crushed pepper-cumin mixture.
5
Stir continuously for two minutes, ensuring the spices coat the garlic evenly without burning.
6
Pour in the tamarind extract along with a splash of water and season with salt to taste.
7
Cover and simmer on low heat until the garlic is tender and the oil separates from the masala.
8
Remove the lid and roast on high for a minute to achieve a semi-dry, glossy consistency.
9
Serve hot alongside warm steamed Ponni rice.
Ingredients
2 cups peeled fresh garlic cloves
2 tablespoons whole black peppercorns
1 teaspoon cumin seeds
3 tablespoons sesame oil
1 teaspoon mustard seeds
1 sprig fresh curry leaves
1/2 teaspoon turmeric powder
1 tablespoon Kashmiri red chili powder
1 tablespoon tamarind extract
Salt to taste
Warm steamed Ponni rice for serving
*This AI-generated recipe may contain inaccuracies.