Poondu Kuzhambu

🔥 Prep

• Peel 100 g of garlic pods and keep them whole.
• Peel and finely chop 10 shallots.
• Dice 1 medium tomato into small pieces.
• Measure 1.5 tbsp tamarind paste and dissolve it in 400 ml warm water, set aside.
• Measure 2 tbsp sambar powder, 3 tbsp sesame oil, 1 tsp mustard seeds, 0.5 tsp fenugreek seeds, 10 curry leaves, and 1.5 tsp salt.

🔥 Cook

• 1. Heat 3 tbsp sesame oil in a heavy-bottomed pan over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and 0.5 tsp fenugreek seeds; sauté for 30 seconds until they start to pop.
• 3. Add 10 curry leaves and the chopped shallots; cook for 2‑3 minutes on medium until shallots turn translucent.
• 4. Stir in the diced tomato and continue to cook for 2 minutes until it softens.
• 5. Add 2 tbsp sambar powder and toast for 1 minute, stirring constantly to avoid burning.
• 6. Pour in the tamarind water mixture (1.5 tbsp tamarind paste dissolved in 400 ml water) and add 1.5 tsp salt; bring to a gentle boil over medium-high heat.
• 7. Reduce heat to low and simmer for 10‑12 minutes, allowing the raw tamarind smell to disappear and the gravy to thicken slightly.
• 8. Add the whole garlic pods (100 g) to the simmering gravy; cook for 8‑10 minutes on low until garlic is tender and infused with flavor.
• 9. Taste and adjust salt if needed; if gravy is too thick, add a splash of water and simmer for another 2 minutes.
• 10. Turn off the heat and let the dish rest for 2 minutes before serving.

🔥 Serve

• Serve hot with steamed white rice, idli, or dosa.
• Garnish with a few fresh curry leaves or chopped coriander for extra aroma.
• Pair with a side of plain yogurt or raita to balance the spiciness.