cranberry kara kuzhambu | cranberry puli kuzhambu is a healthy tamarind-based south Indian kuzhambu recipe. Quick 20 minutes kuzhambu stays good for a week.
Poondu puli kuzhambu
I love tamarind based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes poondu kuzhambu, Appalam Kuzhambu, enna kathirikai kuzhambu, Onion Vatha Kuzhambu are some of my favorites kulambu varieties. I also love Saravana bhavan hotel style kara Kuzhambu. You can make hotel-style poondu kuzhambu with freshly ground coconut-based sambar paste. Today I have used sambar powder which comes in handy for a quick 30-minute kuzhambu.
Can I use store-bought tamarind paste?
you can soak small lemon-sized tamarind, extract tamarind water, and prepare kuzhambu. 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, instant puli sadam are some of my tamarind-based dishes
Why poondu cranberry kulambu?
Garlic is very good for health and I love any food prepared with garlic. It is widely used for 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 prepare kuzhambu in the pan?
yes add extra water and boil for 15 minutes. Skip pressure cooking
Shelf life of puli kuzhambu
puli based Kuzhambu variety generally stays good for Up to 1 week in the fridge
What should be the consistency of the kuzhambu?
In our home, we prefer thick cranberry kulambu. You can adjust the water according to your desired consistency. Kuzhambu generally thickens over time but if you think kuzhambu is runny make a slurry with kuzhambu and rice flour and add it to the kuzhambu . Kuzhambu varieties with tamarind Kuzhambu varieties without tamarind
Ingredients:
1/2 teaspoon mustard seeds 2 tablespoon oil sesame oil 1/2 teaspoon fenugreek seeds 1 tbsp sambar powder Curry leaves few 4 big Garlic, halved 1 tomato, chopped 3/4 cup small onion, halved 1 + 1/2 cup tamarind water Required salt 1/8 teaspoon turmeric powder
How to make cranberry kulambu with step-by-step pictures
Firstly add 2 tablespoon of sesame oil to a pressure cooker
Add mustard seeds, fenugreek seeds, and curry leaves; let them splutter
Add garlic and give a quick
Furthermore, add a small onion and sauté till onions turn translucent
Add tomatoes and cranberry; give a quick mix
Furthermore add salt, turmeric powder, and sambar powder; saute till tomatoes turn mushy
Add tamarind water and bring to boil
Pressure cook for 6 whistles; do natural pressure release
boil the kuzhambu for 5 minutes; till kuzhambu comes to your desired thickness
