Authentic Tamil Nadu Kottai Poondu Kuzhambu with Warm Steamed Ponni Rice
A robust and tangy South Indian curry starring whole garlic cloves simmered in a spiced tamarind gravy. Best enjoyed hot over fragrant steamed rice.
45min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a clay pot or heavy-bottomed pan, add mustard seeds and fenugreek seeds until they splutter.
2
Add curry leaves and chopped shallots, sautéing until translucent.
3
Toss in the peeled garlic cloves and cook until lightly browned.
4
Add chopped tomatoes and cook until they turn soft and mushy.
5
Pour in the extracted tamarind juice, sambar powder, turmeric powder, and salt.
6
Bring the mixture to a boil, then simmer on low heat until the oil separates and the garlic is tender.
7
Serve piping 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, chopped
2 tbsp sesame oil
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 sprig curry leaves
2 tbsp sambar powder
1/4 tsp turmeric powder
Salt to taste
1 cup warm steamed Ponni rice
*This AI-generated recipe may contain inaccuracies.