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.
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.
Gingelly Oil (Sesame Oil) : Use Gingelly oil for tempering. This gives an excellent flavor to the Kuzhambu. But if you don’t get Gingelly oil, then you can use the available cooking oil
Addition of Jaggery : This is optional. This gives mild sweetness to the kuzhambu and liked by many.
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Hotel Style Kara Kuzhambu – With freshly ground masala spicy paste, this Hotel Style Kara Kuzhambu would be a perfect mix for hot steaming rice.
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.
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 smooth paste.
Tempering Process
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
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 to the Kuzhambu. Check and adjust the consistency of the kuzhambu by adding water. Also taste the kuzhambu and adjust the salt if required.
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.
Video
Notes
We can add a spoon of jaggery to add a mild sweetness.
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.
Use Gingelly oil for tempering. This gives an excellent flavor to the Kuzhambu
Nutritional Info
Nutrition Facts
Puli Kuzhambu | Arachuvitta Puli Kuzhambu
Amount Per Serving (1 Cup)
Calories 132Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 8g3%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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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
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
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.
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.
This is some what like our udupi sambar
But for sambar we add dal. Here we are not adding cooked toor dal
Our family favorite. We add two teaspoons coconut also while making masala.
Thats a nice idea. I will try it next time
Adding carrot instead of jaggery will give sambar natural sweetness .
yeah true Latha.
Nice recipe !
you have not specified when hing should be added, may be when it is boiling ?
yes pls add it to tamarind juice when its boiling ???? sorry i will correct the recipe.