A Fiery

Poondu Vatha Kuzhambu

Recipe That Belongs In Every South Indian Spread

Poondu Vatha Kuzhambu is a well-known Tamil dish that consists of whole garlic cloves slow-cooked in a thick tamarind gravy. The term “poondu” means garlic, which is the key ingredient here and gets its flavour from the sesame oil as it cooks. The end result is a thick and flavourful dish with intense tamarind flavour, slight sweetness and warmth from the spices used. The unique aspect of this preparation is tempering, which makes it one of the best yet easiest South Indian recipes. Mustard seeds, fenugreek seeds, urad dal, chana dal, dried red chillies, curry leaves and hing are roasted in hot sesame oil before the garlic is added. The garlic is then sautéed to give it a subtle sweetness before the tamarind pulp and spice powders are added. This layering of flavours ensures that the poondu vatha kuzhambu is able to use a limited set of ingredients and turn them into a very aromatic dish. The gravy is also made thicker than regular tamarind curry, which means that it gets thickened and coats the garlic instead of being watery. When finished, poondu vatha kuzhambu has a pungent and tangy flavour and has a nice sheen from the sesame oil. The jaggery does not add sweetness to the dish but rather dials down the sourness of the tamarind and chilli to provide balance. Like many South Indian recipes, letting the curry rest for a while helps it develop its flavours further. This vatha kuzhambu recipe is great for everyday meals, such as