chettinad poondu kuzhambu is a flavorful tamarind-based south Indian kuzhambu recipe. Quick 20 minutes kuzhambu stays good for 2-3 days. kuzhambu is often servesmd in the hotel and chettinad marriages.
Puli KUZHAMBU
I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes poondu kuzhambu, Appalam Kuzhambu, enna kathirikai kuzhambu, and Onion Vatha Kuzhambu are some of my favorite kulambu varieties. I also love Saravana Bhavan hotel style kara Kuzhambu.
Chettinad kulambu
freshly sauteed and ground kuzhambu masala gives amazing flavor. Fenugreek seeds and garlic are widely used in Indian pathiya samayal recipes. Milagu Kuzhambu, marundhu Kuzhambu, Poondu sadam, vetrilai poondu Saddam,poondu rasam are some of my favorite Indian postpartum recipes
CAN I USE TAMARIND PASTE?
Yes, you can use homemade tamarind paste. If you are using store-bought tamarind paste, adjust the quantity according to its soreness.
CAN I SKIP TOMATOES?
Yes, I like the soreness from tomatoes hence I have used them. If you are skipping tomatoes adjust the tamarind accordingly. Pulikaichal, puli aval, and instant puli sadam are some of my favorite tamarind-based dishes
The shelf life of chettinad thenga aracha kuzhambu
It stays good for 2-3 days in the fridge. For longer shelf life skip coconut and increase oil.
Sambar powder for karuveppila kuzhambu?
you can use homemade sambar powder, it gives good flavor and consistency to the kuzhambu. In that case, skip red chilli powder and coriander seeds
COLOR OF THE karuveppila kulambu
The color of the kara Kuzhambu totally depends on various factors like the Chilli powder, tamarind, tomatoes, etc.
WHAT SHOULD BE THE CONSISTENCY OF Chettinad kara KUlAMBU?
In our home, we prefer thick kara kuzhambu. Adjust the water according to the consistency you desire.
CAN I skip onion and garlic?
Yes, they are optional but it gives an amazing taste to vendhya kulambu so I would recommend them.
Ingredients
Roast and grind
1 tablespoon coriander seeds 1/2 teaspoon fenugreek seeds 1 teaspoon cumin seeds 3/4 teaspoon pepper 1 teaspoon fennel seeds 1/4 cup coconut 1 teaspoon Chana dal 2 garlic 1 teaspoon sesame oil 1 teaspoon pepper 1 tablespoon chilli powder
Temper
2 tablespoons sesame oil 1/4 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds 1 teaspoon urad dal Curry leaves few
Kuzhambu
1/4 cup Garlic roughly chopped 1 cup small onion, chopped Small piece of jaggery Required salt 10 pieces Drumstick 1 Tomato 2 cups Tamarind water 1 cup water
How to make Chettinad vendhaya kuzhambu with step-by-step pictures
Grind masala
First, add oil and heat
Furthermore, add coriander seeds, fennel seeds, Chana dal, fenugreek seeds, pepper, and cumin seeds; saute well till they turn aromatic
Add garlic and mix well
Furthermore, add coconut and mix again
Turn off the stove Transfer everything to a mixie jar Add chilli powder and water; grind
Kuzhambu
Add 2 tablespoons of sesame oil to a wide bottomed pan and when the oil is hot
Furthermore, Add mustard seeds, fenugreek seeds, urad dal, and curry leaves; let them
Add garlic and mix well
furthermore, add small onion; sauté till onions turn translucent
add tomatoes, drumsticks, and required salt; mix well and saute till tomatoes turn mushy
add tamarind water; boil for 5 minutes
Furthermore add ground mixture, jaggery, and water; mix well and boil for 10 minutes
Finally, add sesame oil and boil for 4 minutes
Nj
