Authentic Tamil Nadu Villupuram Poondu Kuzhambu with Warm Steamed Ponni Rice
A tangy, deeply aromatic garlic curry simmered in tamarind and sesame oil from the Villupuram region. Served alongside fluffy steamed Ponni rice for a comforting meal.
55min
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, letting them splutter.
2
Add curry leaves and shallots, sautéing until the shallots turn translucent and fragrant.
3
Add the peeled garlic cloves and cook for 4-5 minutes until they are lightly golden on the edges.
4
Stir in the chopped tomatoes and cook until they soften completely and oil starts to separate.
5
Pour in the extracted tamarind water along with sambar powder, turmeric powder, and salt.
6
Bring the mixture to a rolling boil, then lower the heat and simmer uncovered for 20 minutes until the oil floats on top and the curry thickens.
7
Serve piping hot over a bed of freshly steamed Ponni rice.
Ingredients
30 cloves garlic, peeled
2 large tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked and extracted
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 sprig curry leaves
10 small shallots, peeled and halved
2 tbsp sambar powder
1/2 tsp turmeric powder
Salt to taste
1 cup steamed Ponni rice for serving
*This AI-generated recipe may contain inaccuracies.