Authentic Tamil Nadu Tuticorin Thoothukudi Chettinad Poondu Varuval with Warm Steamed Ponni Rice
Indulge in a fiery and aromatic Chettinad-style garlic fry, deeply infused with freshly ground spices and curry leaves. This rustic southern delicacy delivers an intense punch of flavour that pairs beautifully with simple steamed rice.
40min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed pan or kadhai over medium heat.
2
Add mustard seeds and cumin seeds, allowing them to splutter completely.
3
Add the fresh curry leaves and chopped onions, sautéing until the onions turn translucent and golden brown.
4
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
5
Add the peeled garlic cloves directly into the pan and sauté them for 3 to 4 minutes until they begin to soften slightly.
6
Pour in the tomato puree, red chili powder, turmeric powder, and Chettinad masala powder, mixing thoroughly.
7
Cook the mixture until the oil begins to separate from the masala paste.
8
Pour in the tamarind extract and season with salt, lowering the heat to let the garlic absorb all the rich flavors.
9
Cover and simmer until the garlic cloves are tender and the gravy reduces to a thick, glossy coating.
10
Garnish with freshly chopped coriander leaves and serve piping hot alongside freshly steamed Ponni rice.
Ingredients
30 cloves of fresh garlic, peeled
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp cumin seeds
2 sprigs fresh curry leaves
1 large onion, finely chopped
2 ripe tomatoes, pureed
1 tbsp ginger-garlic paste
1 tbsp Chettinad masala powder
1 tsp red chili powder
1/2 tsp turmeric powder
1 tbsp tamarind pulp dissolved in 1/2 cup water
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.