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June 10, 2019

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.



This Puli Thanni is made with tamarind extract, small onions, red chillies, curry leaves, asafoetida powder and other tempering ingredients. Adding compounded asafoetida and small onions to this kuzhambu adds flavour to it. If you do not have compounded asafoetida, add the asafoetida powder in the final stage. If the kuzhambu appears watery, don't  thicken with rice flour because it will thicken slightly after cooling down. As much as possible, do not make the tamarind extract watery because it will take more time to thicken. Finally, add fresh curry leaves when the kuzhambu starts to boil. Please do not add the curry leaves while tempering because you can't get the fresh aroma if it was fried in the oil. This Puli thanni is best served with hot rice and fried gram chutney.

Check out my other Kuzhambu recipes




Puli Thanni Recipe Details
 

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Prep time : 10 minutes
Cook time : 10 minutes
Serves : 3
Category : kuzhambu
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • big lemon sized tamarind
  • 1 tsp mustard
  • 1 tsp urid dal
  • 1/2 tsp fenugreek
  • 1 tsp chana dal
  • 1/2 tsp turmeric powder
  • 9 to 11 dried red chillies
  • 20 small onions
  • few curry leaves
  • 4 tbsp gingely oil
  • salt to taste
  • small piece asafoetida

Cooking Directions

  1. Peel and chop the small onions. Soak the tamarind in 1/2 cup of warm water for 10 minutes.
  2. After 10 minutes, extract the tamarind juice with 1 cup of water and add it in a kuzhambu vessel. Add the required salt to it.
  3. In a plate keep all the tempering ingredients ready to add for the kuzhambu.
  4. Heat the gingely oil in a pan and add the fenugreek followed by mustard, urid dal, chana dal and broken red chillies. Stir them as the chillies will turn black quickly.
  5. Next, add the chopped onions and fry until golden brown.
  6. Now add this to the tamarind extract and mix it well. Let the kuzhambu simmer for about 10 minutes
  7. When the kuzhambu starts to boil well, add the asafoetida and mix it well. When the asafoetida has dissolved in the kuzhambu well, you can get a nice aroma in your kitchen. At that time, add the fresh curry leaves to the kuzhambu and boil for a couple of minutes and turn off the heat. Transfer the kuzhambu to the serving dish.

Puli Thanni with step by step photos

In a plate keep all the tempering ingredients ready to add for the kuzhambu. Peel and chop the small onions.

Soak the tamarind in 1/2 cup of warm water for 10 minutes.

After 10 minutes, extract the tamarind juice with 1 cup of water and add it in a kuzhambu vessel. If there is any impurities strain it well and add the required salt to it.

Heat the gingely oil in a pan and add the fenugreek followed by mustard, urid dal, chana dal and broken red chillies. Stir them as the chillies will turn black quickly.

 
 Next, add the chopped onions and fry until golden brown.

Now add these to the tamarind extract and mix it well. Let the kuzhambu simmer for about 10 minutes.

 When the kuzhambu starts to boil well, add the asafoetida and mix it well.

When the asafoetida has dissolved in the kuzhambu well, you can get a nice aroma in your kitchen. At that time, add the fresh curry leaves to the kuzhambu and boil for a couple of minutes and turn off the heat. Transfer the kuzhambu to the serving dish.


For fried gram (pottu kadalai) chutney

1/4 cup fried gram, 1 red chilly, 2 garlic cloves, 1 tbsp coconut and salt. Add all the ingredients in a mixer jar and powder them nicely. Then transfer it to the bowl add some water and mix it to a thick paste. Tasty fried gram thuvaiyal is ready. You can also add green chilly. 

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