Authentic Tamil Nadu Kancheepuram Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Kuzhambu with Warm Steamed Ponni Rice
Experience the bold and fiery flavors of traditional South Indian cuisine with this robust garlic-infused gravy. Perfectly spiced and simmered in tamarind extract, it pairs wonderfully with fluffy steamed rice.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Extract tamarind juice and keep it aside.
2
Heat sesame oil in a clay pot or heavy-bottomed pan over medium heat.
3
Add mustard seeds and fenugreek seeds, allowing them to splutter.
4
Add curry leaves, shallots, and peeled garlic cloves, sautéing until golden brown.
5
Add chopped tomatoes and cook until they turn soft and mushy.
6
Pour in the extracted tamarind juice along with sambar powder, turmeric powder, and salt.
7
Bring the mixture to a boil and let it simmer on low heat until the oil separates from the gravy.
8
Stir in the jaggery powder to balance the tanginess, then remove from heat and serve hot with steamed Ponni rice.
Ingredients
30 peeled garlic cloves
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 sprig fresh curry leaves
10 small shallots, peeled and halved
2 ripe tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked and extracted into 2 cups of juice
2 tablespoons sambar powder
1/2 teaspoon turmeric powder
Salt to taste
1 teaspoon jaggery powder
*This AI-generated recipe may contain inaccuracies.