VIRUNDHOMBAL

Yellow Pumpkin Puli Kuzhambu (Parangikai Puli kuzhambu) recipe with full video and step by step pictures. A lip smacking puli kuzhambu made with yellow pumpkins that is perfect for rice and it is quite easy to prepare.  During our last visit to SriRangam we had this tasty puli kuzhambu at Sri Chitra hotel.  It's an interesting kuzhambu recipe and they treated all their customers as their family members. We make puli kuzhambu using different vegetables and the most common one are drumstick, brinjal, lady's finger or simply with onions and garlic. When they told me the menu it was new to me and  I have not tasted this kuzhambu anywhere else. We were so happy and excited with their excellent service. After our lunch I went to their kitchen and asked them about the recipe details. I noted down the recipe from him and tried it on the next day for our lunch. It turned out very well and tasted exactly the same. It's a straightforward recipe and let's see how to prepare this ku...

Karamani Pulikuzhambu is another variety of pulikuzhambu with black eyed peas and brinjal. Black eyed peas are called karamani or thattapayaru in Tamil. We use thattapayaru in sundal or sometimes add in poriyal along with other veggies.  This karamani pulikuzhambu is similar to our Tirunelveli pulikuzhambu with a few variations. Drumstick pulikuzhambu and brinjal pulikuzhambu are quite popular in Tirunelveli. But it doesn't mean that you can make pulikuzhambu only with these two vegetables. You can make pulikuzhambu similarly with vathals, black chickpeas, bitter gourd, karunai kizhangu, etc. and you can use any one of these vegetables for this kuzhambu. But the taste varies a little depending upon the vegetables or vathals we add. Normally we reduce onions and garlic for pulikuzhambu made with vegetables because the garlic flavour will reduce the vegetables taste. For pulikuzhambu we don't make any separate powder and every time we prepare fresh masalas by roasting the spices ...

Pepper pulikuzhambu - easy, tasty and healthy kuzhambu that is loaded with excellent flavours. This kuzhambu is perfect during winter season. If you want to spend less time in your kitchen you can cook this kuzhambu with minimal work and time. I learnt this recipe from a TV cookery show by Chef Jacob.  You may have also read a couple of pulikuzhambu recipes in my blog that requires lots of small onions, garlic cloves, other spices and tamarind. In this recipe also it includes the same classic ingredients and in addition we have to add whole black peppercorns and black pepper powder. I always suggest to soak the tamarind in warm water for 10 to 15 minutes. If you noticed, when you soak the tamarind in warm water before extracting the juice, it is easier to extract thick pulp with less water. The most important ingredient in this recipe is the asafoetdia, so please don't forget to add it. This kuzhambu is perfect for beginners, bachelors without any complic...

Mint leaves (Pudhina) Pulikuzhambu (Mint leaves in tamarind sauce)  If you have so much mint leaves that you couldn't use up, then try this tasty mint pulikuzhambu and you will definitely enjoy the taste. I learned this recipe from a TV cookery show during my college days. This dish takes only 20 minutes from start to finish and it gives you a healthy dish. The kuzhambu flavor comes from  browning the mint leaves, small onions and garlics well in medium flame. If you saute them in high flame it gets lots of burnt bits which are not so nice. Varying the amount of sambar powder can make your kuzhambu to thick or thin consistency. You can also replace sambar powder with red chilly powder or vathakuzhambu powder. The addition of roasted sesame seeds, urid dal powder gives a nutty flavour to the kuzhambu.This kuzhambu is meant to be enjoyed with warm rice. I also like to serve this kuzhambu with simple potato fry and some papads.

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. If you do not have vegetables, add sundaikkai vathal along with onions and garlics. 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 th uvaram or any vegetable kootu. Try this tasty, tangy and spicy kuzhambu. Here is the recipe video f...