This puli kuzhambu recipe is from my neighbor and ever since I started making this at home, this has been my goto recipe as my family loves. The version amma makes is with lots of coconut and the gravy is very thick so I prefer this recipe.Though I love any tangy version puli kuzhambu recipes, this one is my most favorite.
About Puli Kulambu
Puli in tamil means ‘tamarind’ and Kuzhambu means ‘curry / gravy’. So puli kuzhambu means gravy using tamarind, vegetables like ladies finger, brinjal, garlic, drumstick, bitter gourd, yam etc. Puli Kulambu is a spicy, tangy curry made by sauteing veggies, onion, tomato and cooking it with tamarind extract, spice powders and coconut paste. There are many variations to puli kuzhambu with coconut , without coconut , Arachuvitta Puli Kulambu etc. Puli Kulambu is one of the most popular tangy South Indian curries that serves as a great side dish for rice. We make Puli Kulambu to go with rice for lunch and use the leftover as a side dish for idli, dosa for dinner. This Puli Kuzhambu Recipe is from my neighbor friend. I have tasted this Puli Kulambu many times especially when I was having gugu in me. When I asked her the recipe she gave me and mentioned about the kulambu milagai thool she uses for many kuzhambu / gravies which gives it the unique taste. I replaced it with sambar powder but still the curry tastes so good and it was finger licking good. I love the balance of taste jaggery gives so do not skip it. This serves as a great side dish for idli, dosa, rice etc. My family loves this puli kuzhambu so much that I make it once a month at least.
Puli Kuzhambu Video
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Puli Kulambu Ingredients
Tamarind – Tamarind is one of the main ingredient for Puli Kulambu to give a tangy taste and forms the base for this. Spice powder – Spice powder like sambar powder is a must for Puli Kulambu as it helps to thicken the kulambu, also gives nice flavor to the curry. Additionally turmeric powder and red chili powder is used. Vegetables – Any vegetable like vendakkai, kathirikkai, sepenkilangu or just onion can be used for this puli kulambu. Tomato is added along with small onion to balance the tanginess and adds flavor. Tempering – A basic tadka is made using mustard seeds, urad dal, curry leaves and red chilies. Coconut – Puli Kulambu can be made with coconut, without coconut. With coconut the curry is slightly thick.
Puli Kulambu Recipe
These are the 2 popular vegetables used for puli kulambu.
Vendakkai Puli Kulambu – I use ladies finger or vendakkai mostly as it is my family favorite. even kids love it. Kathirikkai Puli Kulambu – Kathirikkai or Brinjal has become my favorite vegetable but except me no one likes it at home so I very rarely make puli kulambu with brinjal.
How to make Puli Kulambu Step by Step
1.Grind 1/4 cup coconut along with water to a paste and set it aside. 2.To a bowl add 1/4 cup tamarind add 2 cups warm water. 3.Crush it well. 4.Once crushed fully strain, press and extract juice and pulp completely. 5.Heat 2 tablespoon gingelly oil – add around 10 ladies cut into 1 inch long. Fry until it shrinks and is not sticky. Remove and set aside. Tip to reduce stickiness : Rinse ladies finger well to remove the dirt on the outer skin if any. Wipe off with a cloth to remove moisture. Trim both the edges then cut this way it will be less sticky. 6.To the same kadai – add 1 teaspoon mustard seeds let it splutter then add 1/2 teaspoon urad dal, 4 small red chilies, 1/4 teaspoon fenugreek seeds, few curry leaves let it splutter. 7.Add 8 garlic cloves, around 20 small onion saute until golden. 8.Add 1 big tomato roughly chopped saute until it shrinks, mushy and raw smell leaves. 9.Now add fried ladies finger along with salt to taste. 1 tablespoon sambar powder, 1 teaspoon red chili powder and 1/4 teaspoon turmeric powder. 10.Saute for a minute. Do not burn the masala, saute in low flame. 11.Add tamarind extract. 12.Let the gravy start to boil. 13.Cook covered for a good 10 minutes. 14.It will start to thicken. 15.Add coconut paste to it. 16.Give a quick mix. Let it boil until oil separates. 17.Add 1 teaspoon jaggery powder. 18.Add 1 teaspoon gingelly oil. 19.Give a quick mix and switch off. Puli kulambu is ready!
Brinjal Puli Kulambu – Kathrikai Puli Kuzhambu
Brinjal recipes have become a routine at home these days. After ennai kathirikai kulambu my fav is this Kathirikai Puli Kuzhambu….make some rice,a simple stir fry and you are done with your meal. There were days when I used to hate brinjals and now I wonder myself for being a great lover of brinjals. For this version, I did not add tomato, if you want you can add it. Ingredients around 8 to 10 brinjals10 small onion5 garlic cloves1/4 cup coconuta small lemon size tamarind1 and 1/2 teaspoon red chili powder1 tablespoon sambar powder1/4 teaspoon turmeric powderaround 2 cups watersalt to taste To temper2 tablespoon oil 3/4 teaspoon mustard seeds1/2 teaspoon urad dal2 small red chiliesfew curry leaves Method : 1.In a pan heat oil – add the items under ‘to temper’ let it splutter then add onion and garlic saute till golden. Meanwhile slit the brinjals like shown(a plus sign) and add the brinjals. I added around 8 medium sized brinjals.Pin 2.Saute well till brinjals shrink, add water and let it get cooked. Add tamarind to water and mash it up well and extract the pulp.Pin 3.Add the tamarind pulp once brinjals turn soft, allow it to boil. Now add turmeric, red chilli and sambar powders.Add required salt. Grind coconut to a fine paste with little water.Pin 4.Add the coconut paste and allow it boil for few more mins until it reaches a thick kulambu consistency and oil starts separating. Switch off.
Expert Tips
I recommend adding gingelly oil(nallennai) , if you don’t have then go ahead with your usual cooking oil. You can replace kuzhambu milagai thool with sambar powder or add 1 teaspoon red chilli powder along with 1 teaspoon coriander powder. It tastes great too. You can use vegetables like Vendakkai, Kathirikkai, Small onion for Puli Kulambu. You can make this kulambu without coconut too but makes a thin gravy. The gravy thickens a bit after cooling down so switch it off accordingly.
Serving & Storing
You can serve this curry with rice, idli, dosa, upma etc. It keeps well for a day in room temperature and for 2 days if refrigerated.
1.Can I make puli kulambu without coconut?
Yes you can make puli kuzhambu without coconut but the curry is a bit runny. You can add 1 teaspoon rice flour mixed with little water to the curry and let it boil to make it thick.
2.What are the vegetables that can be added to puli kulambu?
We can add brinjal – kathrikkai, ladies finger – vendakkai, sepenkilangu – arbi etc. You can even make puli kulambu with just onion and tomato. If you have any more questions about this Puli Kulambu Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Puli Kulambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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