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.
Ginger kulambu
freshly sauteed and ground ginger masala gives amazing flavor. 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? If you are skipping tomato, increase tamarind. adjust the tamarind water according to your taste. Pulikaichal, puli aval, and instant puli sadam are some of my favorite tamarind-based dishes.
The shelf life of ginger kuzhambu
It stays good for 2-3 days in the fridge. For longer shelf life skip coconut and increase oil.
Sambar powder for ginger kulambu?
you can use homemade sambar powder, it gives good flavor and consistency to the kuzhambu. In that case, roast and grind ginger and coconut alone
WHAT SHOULD BE THE CONSISTENCY OF inji kuzhambu?
In our home, we prefer thick kara kuzhambu. Adjust the water according to the consistency you desire.
CAN I skip onion and garlic?
Yes, make no onion no garlic version.
veggies for inji kulambu
you can add brinjal, okra, drumsticks, or any veggies of your choice. Cook the veggies accordingly.
Ingredients
Roast and grind
15 grams ginger 1/4 teaspoon sesame seeds 4 red chilli 1/2 tablespoon coriander seeds 1/4 teaspoon fenugreek seeds 1/2 teaspoon pepper 1/4 teaspoon cumin seeds 1/4 cup coconut
Temper
2 tablespoons sesame oil 1/2 teaspoon mustard seeds Curry leaves few
Kuzhambu
Small piece of jaggery Required salt 6 garlic 3/4 cup small onion 1/4 cup tomatoes turmeric powder chilli powder 1 tsp 1 cup + 1/2 cup Tamarind water water accordingly
How to make inji kuzhambu with step-by-step pictures
Grind kuzhambu masala
First, heat a pan and add sesame seeds, coriander seeds, fenugreek seeds, cumin seeds, pepper, and red chilli; saute well till sesame seeds pop and other ingredients golden brown
Furthermore, add ginger and coconut; mix well and cook till moisture evaporates
Turn off and cool add water and grind
Kuzhambu
Add 2 tablespoons of sesame oil to a wide-bottomed pan and when the oil is hot
Furthermore, Add mustard seeds; let them splutter
Add garlic and curry leaves; saute till garlic turns golden brown
furthermore, add onion and saute till they turn translucent
add tomatoes, turmeric powder, and salt; Saute till tomatoes turn mushy
furthermore, add tamarind water and turmeric powder; boil for 8 minutes
add the ground mixture, jaggery, chilli powder, and water; mix well and boil for 6 minutes
