Authentic Tamil Nadu Kancheepuram Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Poondu Kuzhambu with Warm Steamed Ponni Rice
A deeply comforting and pungent garlic kulambu from Tamil Nadu, simmered in tangy tamarind gravy. Served hot with fluffy Ponni rice for an authentic meal.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Extract thick tamarind juice from the soaked tamarind and set aside.
2
Heat sesame oil in a clay pot or heavy-bottomed pan, add mustard seeds and fenugreek seeds, letting them splutter.
3
Add curry leaves and chopped shallots, sautéing until translucent.
4
Add the peeled garlic cloves and sauté until they turn light golden brown.
5
Add chopped tomatoes and cook until they turn mushy and oil separates from the sides.
6
Stir in sambar powder and turmeric powder, roasting briefly in the oil.
7
Pour in the extracted tamarind juice and add sufficient water along with salt.
8
Simmer on medium-low heat until the gravy thickens and the garlic cloves are tender and infused with flavors.
9
Serve piping hot alongside warm steamed Ponni rice.
Ingredients
2 cups peeled garlic cloves
1 lemon-sized ball of tamarind, soaked and extracted
2 ripe tomatoes, finely chopped
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 sprig fresh curry leaves
10 small shallots, peeled and chopped
2 tbsp sambar powder
1/2 tsp turmeric powder
Salt to taste
Warm steamed Ponni rice for serving
*This AI-generated recipe may contain inaccuracies.