Puli Kuzhambu is tangy tamarind gravy cooked with spices. This is one of the common kuzhambu in Tamil Nadu.There are many variations in making this kuzhambu. Usually this kuzhambu is made using readily available Sambar Powder. In this recipe, we are making the fresh masala for the kuzhambu by roasting the spices to the right temper and grind it to the paste. This gives nice aroma, taste and also good quantity.
How to make best tasting Puli Kuzhambu ?
- Vegetables to add : We can make this kuzhambu with any vegetables that you like. But i would recommend to use Yellow Pumpkin / Ladysfinger / Brinjal / Drumstick or mix of all these vegetables.
- Frying the Ingredients for masala : Ensure that we don’t burn the masala ingredients while frying. Cook in the low / medium flame to avoid burning of the ingredients
- Cooking the tamarind gravy : Tamarind gravy should be cooked completely. Cook the Tamarind gravy in low-medium flame till you see oil separating at the last stage.
- Onion & Garlic : We usually make this kuzhambu without adding onion / garlic. But I also have seen this kuzhambu made with Onion and Garlic in many places. It’s your choice to add these to the kuzhambu. But if you don’t get Gingelly oil, then you can use the available cooking oil
- Gingelly Oil (Sesame Oil) : Use Gingelly oil for tempering. This gives an excellent flavor to the Kuzhambu
- Addition of Jaggery : This is optional. This gives mild sweetness to the kuzhambu and liked by many.
You may also like to make
- Hotel Style Kara Kuzhambu – With freshly ground masala spicy paste, this Hotel Style Kara Kuzhambu would be a perfect mix for hot steaming rice.
- Chettinadu style Kara Kuzhambu – Kara Kuzhambu cooked in chettinadu style. Very flavorful and spicy.
- Iru Puli Kuzhambu – Kuzhambu made using both butter milk and tamarind.
Recipe Card to make Puli Kuzhambu
Puli Kuzhambu | Arachuvitta Puli Kuzhambu
Puli Kuzhambu is one of the commonly made Kuzhambu in Tamil Nadu. In Arachu Vitta Puli Kuzhambu, we grind the fresh masala and add to the Kuzhambu instead of the instant Sambar / Chili powder. This gives us good flavor, taste and also we can get more quantity than the conventional one.
For Grinding
- 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tsp Toor Dal (Pigeon pea)
- 1 tbsp Coriander seeds
- 6 Red Chili
- ¼ tsp Fenugreek seeds
- 1 tsp Sesame Oil
For Tempering
- 2 tbsp Sesame Oil
- 1 tsp Mustard seeds
- 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- Few Curry leaves
Vegetables for Puli Kuzhambu
- 2 nos Lady Finger / Okra / Bhindi (chopped )
- ½ Cup Yellow Pumpkin (Cubed)
- 1 nos Brinjal (Cubed)
- 5 pieces Drumstick (chopped )
Other Ingredients
- 1 Lemon Size Tamarind ((or) 2 Tbsp Tamarind Puree/Paste)
- a Pinch Asafoetida (Asafetida / Hing)
- 1½ tsp Salt
- a Pinch Turmeric Powder
Preparation
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Soak tamarind in warm water for about 10 mins. Extract the juice and set aside. (Skip this step if you are using tamarind paste / puree)
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Wash the vegetables, peel the skin and cube the vegetables.
Preparing Grinding Ingredients
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Heat a teaspoon of oil in a pan. Add bengal gram, toor dal, coriander seeds, red chili, fenugreek seeds and fry till the dal turns golden brown in a medium flame.
Grinding Process
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Take the fried ingredients to the mixer jar and grind it to smooth paste. First grind it without adding water. Once it's powdered you can add little water and grind it till it becomes very smooth paste.
Tempering Process
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Heat oil in a pan. Add mustard seeds and allow it to sputter. Add bengal gram and fry till the dal becomes light brown. Add curry leaves and give a mix
Cooking Vegetables
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Add vegetables to the pan and saute it for 2-3 mins. Then add turmeric and water and cook vegetables till tender and soft
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Once the vegetables are cooked, add tamarind juice along with salt. Let the tamarind juice boils for about 5 mins in a medium flame to get rid of the raw smell of the tamarind
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Add the ground spice paste and stir well. Let the puli kuzhambu boil for about 10 mins in low flame
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The spice paste added gives a thicker consistency. Adjust the consistency of the kuzhambu by adding water. Also taste the kuzhambu and adjust the salt if required.
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Swtich off the flame. Delicious Puli Kuzhambu is now ready to serve with hot steaming rice along with a teaspoon of ghee or sesame oil.
- We can add a spoon of jaggery to add a mild sweetness.
Detailed Recipe with step by step pictures
PREPARATION
-
Soak tamarind in warm water for about 10 mins. Extract the juice and set aside. (Skip this step if you are using tamarind paste / puree)
-
Wash the vegetables, peel the skin and cube the vegetables.
PREPARING GRINDING INGREDIENTS
-
Heat a teaspoon of oil in a pan. Add bengal gram, toor dal, coriander seeds, red chili, fenugreek seeds and fry till the dal turns golden brown in a medium flame.
GRINDING PROCESS
-
Take the fried ingredients to the mixer jar and grind it to smooth paste. First grind it without adding water. Once it’s powdered you can add little water and grind it till it becomes very smooth paste.
TEMPERING PROCESS
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Heat oil in a pan. Add mustard seeds and allow it to sputter. Add bengal gram and fry till the dal becomes light brown. Add curry leaves and give a mix
COOKING VEGETABLES
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Add vegetables to the pan and saute it for 2-3 mins. Then add turmeric and water and cook vegetables till tender and soft
-
Once the vegetables are cooked, add tamarind juice along with salt. Let the tamarind juice boils for about 5 mins in a medium flame to get rid of the raw smell of the tamarind
-
Add the ground spice paste and stir well. Let the puli kuzhambu boil for about 10 mins in low flame. The spice paste added gives a thicker consistency. Adjust the consistency of the kuzhambu by adding water. Also taste the kuzhambu and adjust the salt if required.
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Swtich off the flame. Delicious Puli Kuzhambu is now ready to serve with hot steaming rice along with a teaspoon of ghee or sesame oil.
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