Tirunelveli Pulikuzhambu

The best and the most authentic Tirunelveli recipe is this Pulikuzhambu. This dish is tangy and spicy with unique taste. This kuzambu is a must - have during family gatherings and it is also easy to make. Adding of drumstick or brinjal gives extra taste to it. When you cook large amounts of this kuzhambu, you can save some for future meals. This kuzhambu tastes perfect the next day. The leftover kuzhambu can be mixed with any kootu or keerai masiyal and keep the mixture in low flame for 10 to 15 minutes. This thick mix of this kuzhambu and keerai or kootu gives you a tasty side dish for curd rice.Just serve this kuzhambu with a tsp of ghee over the rice and paruppu (dal) and  you will definitely enjoy the taste. The perfect side dish is yam masiyal, drumstick leaves thuvaram or any vegetable kootu.Try this tasty, tangy and spicy kuzhambu.

The best and the most authentic Tirunelveli recipe is this Pulikuzhambu. This dish is tangy and spicy with unique taste. This kuzambu is a must - have during family gatherings and it is also easy to make. Adding of drumstick or brinjal gives extra taste to it. When you cook large amounts of this kuzhambu, you can save some for future meals. This kuzhambu tastes perfect the next day. The leftover kuzhambu can be mixed with any kootu or keerai masiyal and keep the mixture in low flame for 10 to 15 minutes. This thick mix of this kuzhambu and keerai or kootu gives you a tasty side dish for curd rice.Just serve this kuzhambu with a tsp of ghee over the rice and paruppu (dal) and  you will definitely enjoy the taste. The perfect side dish is yam masiyal, drumstick leaves thuvaram or any vegetable kootu.Try this tasty, tangy and spicy kuzhambu.


Prep time : 20 minutes
Cook time : 25 minutes
Total time : 45 minutes
Yield : 2.5 cups of Kuzhambu

Ingredients
  • medium lemon sized ball tamarind
  • 15 small onions
  • 15 garlic cloves
  • 4 brinjal or 1 Drumstick
  • a small piece palm jaggery
  • 1/4 tsp fenugreek
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • few curry leaves
  • 5 tbsp gingelyoil
  • salt
Roast and Grind:
  • 9 red chilly
  •  3 tsp pepper
  • 1 tsp jeera
  • 2 tsp toordal
  • 1 tbsp coriander seeds
  • 1/2 tsp mustard and urid dal
  • 10 curry leaves
Cooking Directions

1. Soak the tamarind in hot water for 30 minutes. Remove the stem, wash brinjals and make 4 slits in the bottom and put them in the water. After 30 minutes extract the tamarind juice with 1.5 to 2 cups of water.
 


2. Heat 1/4 tsp of oil in a pan and add all the ingredients mentioned under roasted section. Fry them for a few seconds until it gives you a nice flavour.
3. Allow it to cool completely. Then add it to the  chutney jar and powder them coarsely. Then add 7 small onions and 9 garlic 2 tbsp of water. Grind it nicely. Again add some more water and grind it to a smooth paste.
4. Now add the ground paste and required salt to the tamarind extract. Mix them nicely without any lumps.

5. Heat oil in a heavy vessel and add the fenugreek. When it splutters add the small onions and garlic cloves. Fry them in low flame for a few seconds and add the slit brinjals .Saute them in low flame with a few turns on the brinjals.
6. When the brinjal colour slightly changes add the tamarind mixture to it. Once again mix them well and cook on  medium flame with a lid, leaving a small gap.

7. After 10 to 12 minutes the kuzhambu starts thickening at this stage add the powdered black jaggery to it .
8. Now keep in low flame and allow it to boil till the oil floats on the top of the kuzhambu.

9. Heat a tbsp of oil in a small pan and add mustard and urid dal. When urid dal turns golden brown, add the curry leaves and add it to the hot kuzhambu.
 10. Serve over steamed rice with a tsp of ghee. Enjoy the delicious puli kuzhambu.

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