Authentic Tamil Nadu Kancheepuram Poondu Puli Kuzhambu with Warm Steamed Ponni Rice
A deeply aromatic and tangy south Indian curry featuring tender garlic cloves simmered in a rich tamarind and sesame oil gravy. Served alongside piping hot steamed Ponni rice, it offers an explosion of traditional spices.
50min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Extract thick juice from the soaked tamarind and set aside.
2
Heat sesame oil in a heavy-bottomed clay pot or pan over medium heat, then add mustard seeds and fenugreek seeds, letting them splutter.
3
Add curry leaves, shallots, and peeled garlic cloves, sautéing until golden brown and fragrant.
4
Stir in the chopped tomatoes and cook until they turn soft and mushy.
5
Add sambar powder, turmeric powder, and salt, mixing well for a minute.
6
Pour in the extracted tamarind juice along with a cup of water, bring to a boil, then reduce heat and simmer until the oil separates from the gravy.
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
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 sprig fresh curry leaves
10 small shallots, peeled and halved
2 tbsp sambar powder
1/2 tsp turmeric powder
Salt to taste
2 cups warm steamed Ponni rice for serving
*This AI-generated recipe may contain inaccuracies.