E-mail : chitra.ganapathy@gmail.com

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June 12, 2013

PULI KULAMBU | LUNCH RECIPES


puli - kulambu copy
Hello friends , sorry for disappearing these days from blogging. My sis & mom were with me So i was a bit busy..We had a good time together. Time went on by chatting ,roaming n shopping  Winking smile..We enjoyed our mom’s recipes after a long time.I learnt all my mom’s special recipes and clicked them.So next few recipes will be from my mom’s hand.Coming to this post,
This is my mom’s tiruneliveli style puli kulambu recipe which she learnt from her mom ( my aachi).This kulambu is made with freshly ground masala.So it smells great.U can use vegetables like brinjal , drumstick & small onions. I used garlic here..We love to have it with kootu and papad as accompaniment..Its a very nice combo. For curd rice, we mix dal/paruppu & this kulambu and have it as a side dish. It tastes yummy.We also make sunda curry with this left over kuzhambu by mixing it with keerai kadayal.It’s one of the best side dishes for curd riceWinking smile. This kulambu stays good for a week when refrigerated. This version is very different from our usual kara kuzhambu and vathakulambu. Try this, u’ll love for its fresh masala flavour ..

puli kulambu2 copy
INGREDIENTS
  • Tamarind – A big gooseberry size
  • Salt & water  - as needed
To roast & grind
  • Cooking oil – 1/4 tsp
  • Dhania – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Channa dal – 1/2 tsp
  • Red chilli – 6 nos ( add 4 if u want mild spice)
  • Pepper corns – 1/2 tsp
  • Jeera – 1/4 tsp
Small onions – 3 nos
Curry leaves – few (8 nos)
To temper & saute
  • Mustard seeds – 1/2 tsp
  • Methi seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Garlic – 20 cloves
  • Curry leaves – few

METHOD
  • Soak tamarind in warm water and take the extract using 2 cups of water.set aside. Peel the garlic cloves and crush it slightly using the bottom of tumbler or rolling pin ( crushing the garlic slightly helps in getting a nice flavour of garlic while u saute)..Keep it aside.  Roast all the above said ingredients using a drop of oil ..
puli kulambu tile3
puli kulambu tile1
  • Grind to make a smooth paste. Then add small onions and curry leaves and grind them again to make a very nice paste. Make sure the paste is very smooth , add water accordingly..
puli kulambu tile2
  • In a kadai , heat a tbsp of oil and temper mustard , urad dal , methi seeds. Let it splutter. Now add the crushed garlic and saute till u get a nice smell.
puli kulambu tile4
  • Finally add the tamarind extract , turmeric powder , salt and the ground masala paste. Let it boil very well for 10mins. It thickens slightly.
puli kulambu tile5
  • Switch off the flame & transfer to a vessel.Enjoy mixing with plain rice topped with gingely oil (optional) !
puli kulambu tile6

puli kulambu & kootu

20 comments:

  1. Delicious and inviting Kuzhambu.. My favorite..

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  2. Looks so tempting !! Love the colour of the gravy !!
    ShrutiRasoi

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  3. Surely will give a try.Tempting a lot.

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  4. Looks very delicious and inviting.

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  5. Yummy I wanna the plate,my fav ...

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  6. flavorful and delicious kulambu :)

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  7. Tempting texture and i just made this last week and will be posting next week

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  8. Very tempting and delicious kulambu.. too good !!

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  9. super tempting puli kuzhambu...love the way that poondu is floating on top

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  10. The step wise pics is making me feel & drool over the smell & taste.. Bookmarked !!

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  11. The dish looks very inviting.Love to try.

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  12. My fav kulambu...Looks so tempting...

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  13. looks sooo yummy n delicious...

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  14. excellent variation to the regular puli kuzhambu.will try it for sure

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  15. Tangy and yummy kulambu..tempting clicks

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  16. Hi chitra
    Tried your easy puli kuzhambu.
    Everything was good. I felt I should have reduced tamarind quantity because it was too tangy. Will make some adjustments in the quantity next time and keep you posted.
    Thanks for the easy recipe. Why have you not posted easy kurma recipe for rice? Preferably without ginger garlic please.
    Keerthi

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    Replies
    1. Thank u so much for trying and taking time to write here :) I am so glad. Regarding tamarind,the tanginess of tamarind varies.ie,black color tamarind tastes too tangy and white ones are milder.So if u feel the gravy is too tangy after u prepare,u can adjust its tanginess by adding red chilli powder,little water and salt.Boil for sometime and taste.it will be right.This is what i do to adjust tanginess if it goes high :) I'll post some easy kurma recipe for rice very soon.If u are interested,please check this soya chunks gravy which tastes like kurma.But it has ginger,garlic.U can omit and try.It tastes good.

      http://www.chitrasfoodbook.com/2013/09/soya-chunks-gravy-for-rice-n-rotisoya.html

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