Puli Kuzhambu | Arachuvitta Puli Kuzhambu
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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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Kuzhambu
Cuisine: South Indian, Tamil Brahmin, Tamil Nadu
Servings: 4 people
Calories: 132kcal
Author: Sowmya Venkatachalam

Equipment

Ingredients

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)
  • tsp Salt
  • a Pinch Turmeric Powder

Instructions

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 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

  1. We can add a spoon of jaggery to add a mild sweetness.
  2.  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.
  3. Use Gingelly oil for tempering. This gives an excellent flavor to the Kuzhambu

Nutrition

Serving: 1Cup | Calories: 132kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g