Authentic Tamil Nadu Poondu Vengayam Thokku
A fiery and tangy South Indian relish made by slow-cooking shallots and garlic in sesame oil with aromatic spices. This punchy condiment elevates any simple meal with its deep, robust flavors.
50min
Total Time
6
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat gingelly oil in a heavy-bottomed iron pan or wok over medium heat.
2
Add mustard seeds, cumin seeds, and fenugreek seeds, allowing them to splutter.
3
Add asafoetida, curry leaves, and dried red chilies, sautéing for a few seconds.
4
Add the peeled shallots and garlic cloves to the pan, and sauté until they turn translucent and slightly golden.
5
Pour in the thick tamarind extract, Kashmiri red chili powder, turmeric powder, and salt.
6
Mix well and reduce the heat to low, letting the mixture simmer uncovered until the oil begins to separate from the sides.
7
Stir occasionally to prevent sticking, cooking until the onions and garlic are completely tender and jammy.
8
Stir in the roasted fenugreek-mustard powder and jaggery powder for balance, cooking for 2 more minutes.
9
Turn off the heat and let it cool completely before transferring to a clean, dry glass jar.
Ingredients
2 cups small shallots (sambar onions), peeled
1 cup garlic cloves, peeled
1/4 cup gingelly oil (sesame oil)
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
1 sprig curry leaves
2 dried red chilies
1 large lemon-sized ball of tamarind, soaked and extracted into 1/2 cup thick juice
2 tbsp Kashmiri red chili powder
1/2 tsp turmeric powder
1 tsp roasted fenugreek and mustard powder
Salt to taste
1 pinch asafoetida (hing)
1 tsp jaggery powder (optional)
*This AI-generated recipe may contain inaccuracies.