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 Poondu Poondu Poondu Poondu Poondu Kuzhambu with Warm Steamed Ponni Rice
A deeply aromatic and traditional garlic-forward curry from Tamil Nadu, simmered in a tangy tamarind base and served over hot steamed rice.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a clay pot or heavy-bottomed pan and splutter mustard seeds and fenugreek seeds.
2
Add curry leaves and sliced shallots, sautéing until translucent.
3
Add the peeled garlic cloves and cook until they turn golden brown and fragrant.
4
Stir in the chopped tomatoes and cook until they soften completely.
5
Add the tamarind extract along with turmeric powder, sambar powder, and salt.
6
Bring the mixture to a boil, then lower the heat and simmer until the oil separates and the raw smell disappears.
7
Serve hot alongside warm steamed Ponni rice.
Ingredients
20 peeled garlic cloves
1 lemon-sized ball of tamarind, soaked and extracted
2 ripe tomatoes, finely chopped
1 small shallot, sliced
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 sprig curry leaves
1 tbsp sambar powder
1/2 tsp turmeric powder
Salt to taste
Warm steamed Ponni rice for serving
*This AI-generated recipe may contain inaccuracies.