Poondu(Garlic) Kuzhambu

First, soak 15g tamarind in 300g hot water for 30 minutes, then squeeze and strain the water into a separate bowl. Now, add 1 tbsp refined oil, 0.5 tsp mustard seeds, 2 dried red chillies, 20 washed curry leaves, 0.25 tbsp hing, 0.5 tsp methi seeds, 5g crushed split urad dal, and 5g washed toor dal to The Upliance jar. Follow this by adding 0.25 tsp turmeric, 30g cut sambar onions, 15 peeled garlic cloves, and 0.75 tbsp sambar powder.

The Upliance jar will now sauté the spices and aromatics. Select a medium heat setting for 1 minute, then reduce to a low heat setting for approximately 4 minutes with automatic stirring, ensuring the ingredients are well infused and fragrant.

Repeat the above by adding the prepared tamarind water, 1.5 tsp salt, 100ml water, 3 minced coriander stems, 1 tsp jaggery powder, and 0.25 tsp powdered black pepper to The Upliance jar. The device will then cook the kuzhambu on a low heat setting for approximately 17 minutes with continuous automatic stirring until it thickens and flavours meld.

Once the cooking cycle is complete, the dish is ready. Garnish the Poondu Kuzhambu with fresh coriander leaves and serve hot with rice for a delightful meal.