Puli Thanni - Tamarind sauce with onions and red chillies

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

Here is a short video for Puli Thanni

Puli Thanni Recipe Details

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

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. Add the required salt to it.
In a plate keep all the tempering ingredients ready to add for the kuzhambu.
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 this 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.

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 tumrmeric powder and 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.

புளித்தண்ணி குழம்பு தமிழில்

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.

Here is a short video for Tirunelveli Puli Thanni Kuzhambu

Comments

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry -...

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

About me

Hai, I am Muthulakshmi Madhavakrishnan welcoming you to my blog VIRUNDHOMBAL . Basically, I am a computer science graduate from Bhrathidasan university, Tiruchy. From my infancy stage till I get married I have been nurtured In Tiruchy. I went to a school where a rich tradition and heritage find a valuable space. Yes, I did my schooling in Railway mixed High school and all disciples are unique in their own way. Even while I was pursuing my higher education in Jamal Mohmaed college, Tiruchy we the students feel free to interact with our co students about our way beyond our college days. After my college days are over I was about to choose Home science with specialization of food science my wedlock ceremony, though not an interruption, had to be arranged as a part of the parental care. It was a blessing in disguise as my husband a busy software techie found his own time to appreciate my magical work in the kitchen.That was an inspiration for me, a hou...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers. During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker. To make this h...

Carrot Capsicum Stir Fry - Low Calorie Side Dish Recipes

Carrot Capsicum Stir Fry - another low calorie side dish for chapathi and rice. You can prepare this healthy side dish within 10 minutes. Last year during lockdown I prepared many sabji recipes for the Aval Vikatan magazine. This carrot capsicum stir fry is also one among those dishes and l often prepare this stir fry for our dinner. In addition to carrot and capsicum, you can also add boiled cauliflower, potato and broccoli. The crushed cumin pepper powder gives a nice flavour to this dish. There is no need for any other extra masala powders for this recipe. Made with a few simple ingredients and this will be your favourite 10 minute side dish. If you cook the capsicums correctly, it brings out their unique flavour and you can absolutely enjoy this dish as a salad. If you don't crush the cumin pepper you can also add chat masala powder. Check out my other low calorie recipes here Low calorie Black Chana Masala Sprouts and Mushroom Dal Green Moong Dal Sabji Easy Dal Dal Fry ...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Puli Curry Kuzhambu - Nagercoil Puli Curry - Kuzhambu Recipes - Nanjil Recipes

Puli curry is a popular Nanjil kuzhambu recipe made with coconut red chilly small onion paste cooked in tamarind extract with the vegetables. After my 30 varieties of Nanjil articles in Aval vikatan, I love Nanjil foods very much. When I want to try new Nanjil dishes, I usually whatsapp with Raji Tamilselvi athai from Nagercoil. She taught me Yellow pumpkin eriseri, Nanjil sambar, Kadala theeyal, Vendakka pachadi and many Nanjil dishes. The way of expressing the recipe details inspired me to try more Nanjil recipes. For every recipe, she teaches me with the exact ingredients, measurements, final dish appearance and the cooking time also. This recipe is also from her. Today I am sharing how to make an authentic Nanjil Puli curry recipe made with drumstick and brinjal. These are the main ingredients needed for this Puli curry. Vegetables - you can use a mix of vegetables like drumstick, brinjal, lady's finger, yam, yellow pumpkin, seppankizhangu (Colocasia) for th...

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli ...

VIRUNDHOMBAL

Search This Blog