Authentic Tamil Nadu Kancheepuram Poondu Thuvaiyal with Steamed Ponni Rice
A fiery and aromatic South Indian condiment made by grinding fresh garlic, roasted lentils, and dried red chillies with a hint of tamarind. Served alongside warm steamed Ponni rice and a drizzle of ghee, it offers a robust, comforting punch of traditional flavors.
25min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed pan over medium heat.
2
Add chana dal and urad dal, roasting until they turn golden brown and release a nutty aroma.
3
Toss in the dried red chillies and asafoetida, sauteing for another minute without burning.
4
Add the peeled garlic cloves to the pan and saute until they turn soft and lightly golden on the edges.
5
Stir in the tamarind and salt, then turn off the heat and allow the mixture to cool completely.
6
Transfer the cooled mixture to a stone mortar or a blender and grind into a coarse, thick paste using minimal water.
7
Serve the freshly prepared garlic thuvaiyal alongside hot steamed Ponni rice with a generous dollop of ghee.
Ingredients
1 cup peeled garlic cloves
2 tablespoons chana dal
1 tablespoon urad dal
6-8 dried red chillies
1 small lemon-sized ball of tamarind
1/2 teaspoon asafoetida (hing)
2 tablespoons sesame oil
Salt to taste
Warm steamed Ponni rice for serving
Desi ghee for drizzling
*This AI-generated recipe may contain inaccuracies.