Authentic Tamil Nadu Kancheepuram Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Kuzhambu with Warm Steamed Ponni Rice
A deeply comforting and pungent garlic-infused curry simmered in tamarind extract, offering a true taste of traditional South Indian heritage.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Extract thick tamarind juice and set aside.
2
Heat sesame oil in a heavy-bottomed earthenware pot or pan over medium heat.
3
Add mustard seeds and fenugreek seeds, allowing them to sputter.
4
Add curry leaves and halved shallots, sautéing until translucent.
5
Add the peeled garlic cloves and cook until lightly golden brown.
6
Stir in the chopped tomatoes and cook until they turn soft and mushy.
7
Add sambar powder, turmeric powder, and salt, mixing well for a minute.
8
Pour in the tamarind extract and bring the mixture to a rolling boil.
9
Reduce heat to low, cover, and simmer until the oil separates from the edges and garlic is tender.
10
Serve hot alongside warm steamed Ponni rice.
Ingredients
2 cups peeled small garlic cloves
1 large lemon-sized ball of tamarind, soaked and extracted
2 ripe tomatoes, finely chopped
3 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 sprig fresh curry leaves
10 small shallots, peeled and halved
2 tablespoons sambar powder
1/2 teaspoon turmeric powder
Salt to taste
2 cups warm steamed Ponni rice
*This AI-generated recipe may contain inaccuracies.