Poondu Kulambu (Garlic Kulambu)

Soak the tamarind in 2 cups of warm water for 10 to 15 minutes. Once softened, squeeze the tamarind well using your hands to extract all the pulp. Strain through a sieve to remove seeds and fibre and set the tamarind water aside. This forms the base of your kulambu, so make sure the extraction is thorough.

Heat 4 tablespoons of sesame oil in a heavy-bottomed kadai or thick pan over medium flame. Sesame oil is essential for authentic flavour and helps preserve the kulambu longer. Once the oil is hot, add mustard seeds and let them splutter completely. Then add cumin seeds, dry red chillies, and fresh curry leaves. Let them sizzle and become aromatic for about 30 seconds.

Add the peeled small onions (shallots) to the pan. Fry them on medium flame, stirring occasionally, until they turn golden brown and slightly caramelised. This should take about 6 to 8 minutes. The sweetness of the shallots forms a beautiful base for the kulambu.

Add all the peeled garlic cloves to the pan. Sauté them together with the onions for 4 to 5 minutes, stirring well, until the garlic turns lightly golden on the outside. Do not let them burn. The garlic will soften further as the kulambu cooks, so you just need a light sear at this stage.

Add the chopped tomatoes to the pan. Mix everything well and cook on medium flame until the tomatoes become completely soft and mushy, and the oil starts to separate from the sides. This will take about 5 to 6 minutes. Mash the tomatoes lightly with the back of your spoon as they cook.

Now add turmeric powder, red chilli powder, coriander powder, black pepper powder, and cumin powder. Mix all the spices in well with the onion, garlic, and tomato mixture. Fry the masala on medium-low flame for 2 to 3 minutes, stirring continuously, until the raw smell of the spices disappears and the oil separates again.

Pour in the extracted tamarind water into the pan. Stir everything together well. Add salt to taste and mix. Bring the kulambu to a boil on medium-high flame, then reduce the flame to medium-low. Allow it to simmer uncovered, stirring occasionally, so the raw tamarind smell cooks off completely.

Let the kulambu cook on a low to medium flame for 15 to 20 minutes, stirring every few minutes to prevent it from sticking to the bottom. The gravy will gradually thicken, deepen in colour, and become glossy. The garlic cloves will soften and absorb the flavours beautifully during this time.

Once the kulambu has thickened to a rich, semi-thick consistency and the oil floats on top, add a small piece of jaggery. This balances the tanginess of the tamarind and rounds off the flavour beautifully. Stir well and cook for one more minute. Taste and adjust salt, spice, or tamarind as needed.

Switch off the flame. Drizzle a little extra sesame oil on top for added richness and fragrance. Your Poondu Kulambu is now ready. Serve hot with steamed white rice, a side of papad, and a few drops of sesame oil mixed into the rice. This kulambu tastes even better the next day as the flavours develop further.