Authentic Tamil Nadu Kancheepuram Poondu Poondu Pepper Kuzhambu with Steamed Ponni Rice
A deeply comforting and spiced traditional South Indian gravy infused with generous garlic and aromatic crushed black pepper. This tangy, tamarind-based delicacy pairs exceptionally well with hot steamed rice and a drop of gingelly oil.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a clay pot or heavy-bottomed pan over medium heat and sputter mustard seeds and fenugreek seeds.
2
Add curry leaves, dry red chilies, and chopped shallots, sautéing until the onions turn translucent.
3
Toss in the peeled garlic cloves and cook for 3-4 minutes until they turn lightly golden.
4
Pour in the extracted tamarind juice along with turmeric powder, coriander powder, black pepper, and salt.
5
Bring the mixture to a rolling boil, then reduce the heat and simmer until the raw tamarind smell disappears and the oil separates on top.
6
Serve hot alongside freshly steamed Ponni rice and a drizzle of warm sesame oil.
Ingredients
20 cloves peeled garlic
1 lemon-sized ball of tamarind, soaked and extracted
2 tablespoons sesame oil
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 sprig fresh curry leaves
2 dry red chilies
1 tablespoon coriander powder
1 teaspoon freshly crushed black pepper
1/2 teaspoon turmeric powder
Salt to taste
1/2 cup shallots, chopped
*This AI-generated recipe may contain inaccuracies.