Authentic Tamil Nadu Tuticorin Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Thoothukudi Poondu Kuzhambu V3 with Warm Steamed Ponni Rice
A deeply aromatic and tangy garlic gravy originating from the coastal town of Thoothukudi. Simmered in a rich tamarind and sesame oil base, this comforting delicacy pairs wonderfully with steaming hot rice.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed earthenware pot or pan over medium heat.
2
Add mustard seeds, fenugreek seeds, and let them splutter.
3
Add curry leaves, dry red chilies, and chopped shallots, sautéing until translucent.
4
Add the peeled garlic cloves and sauté until they turn light golden brown.
5
Add chopped tomatoes and cook until they turn mushy and oil separates.
6
Pour in the extracted tamarind juice along with turmeric powder, sambar powder, and salt.
7
Bring the mixture to a rolling boil, then lower the heat and simmer until the oil floats on top.
8
Stir in the jaggery to balance the tanginess and simmer for another 5 minutes.
9
Serve hot with steamed Ponni rice and a drizzle of ghee.
Ingredients
30 peeled garlic cloves
1 lemon-sized ball of tamarind, soaked and extracted
2 ripe tomatoes, finely chopped
1 small shallot, chopped
3 tbsp sesame oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 sprig curry leaves
2 dry red chilies
2 tbsp sambar powder
1/4 tsp turmeric powder
Salt to taste
A small piece of jaggery
*This AI-generated recipe may contain inaccuracies.