Authentic Tamil Nadu Kancheepuram Poondu Puli Kuzhambu with Steamed Ponni Rice
A deeply aromatic and tangy South Indian delicacy simmered with shallots, garlic, and freshly ground spices. Perfectly pairs with hot steamed rice and a dash of sesame oil.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat gingelly oil in a heavy-bottomed clay pot or pan over medium heat.
2
Add mustard seeds and fenugreek seeds, allowing them to splutter completely.
3
Add fresh curry leaves, peeled shallots, and garlic cloves, sautéing until golden brown.
4
Stir in the chopped tomatoes and cook until they soften and blend into the oil.
5
Pour in the extracted tamarind juice, sambar powder, turmeric powder, and salt.
6
Bring the mixture to a rolling boil, then lower the heat and simmer for 25 minutes until the oil floats to the top.
7
Serve hot with steamed Ponni rice and a crisp appalam.
Ingredients
20 peeled small shallots (sambar onions)
15 peeled garlic cloves
1 lemon-sized ball of tamarind, soaked and extracted
2 ripe tomatoes, finely chopped
2 tablespoons gingelly oil (sesame oil)
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 sprig fresh curry leaves
2 tablespoons sambar powder
1/2 teaspoon turmeric powder
Salt to taste
1 cup water
*This AI-generated recipe may contain inaccuracies.