Kara Kuzhambu | Puli kulambu | Tamil Nadu style puli kuzhambu |chettinadu kara kuzhambu | chettinadu style kara kuzhambu | Saravana Bhavan puli kuzhambu | hotel puli kulambu | arachuvitta puli kuzhambu | coconut puli kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe is a tasty South Indian tamarind based kuzhambu variety. Tamil Nadu-style coconut-based puli kuzhambu is a popular hotel-style kara kuzhambu recipe.
Kara Kuzhambu recipe
I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes Appalam Kuzhambu and Onion Vatha Kuzhambu are two of my favorite kulambu varieties. I also love Saravana Bhavan hotel-style Kara Kuzhambu. Freshly ground Sambar paste gives an aromatic flavor to the vendakkai puli kuzhambu.
how much puli should I use for the Kuzhambu recipe?
Though it is a puli kuzhambu (tamarind-based) recipe, sourness for this particular Kuzhambu is from tamarind and tomatoes. The amount of tamarind depends on the sourness of the tamarind and tomatoes you use So Adjust the quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind based dishes
What kind of vegetables should I use?
Okra | ladies finger is of our family’s favorite vegetables. I love using it for puli kuzhambu, Mor Kuzhambu, Iru puli kuzhambu, thenga aracha Kuzhambu. You can use Brinjal, a drumstick instead of okra. If you are out of veggies, sauté Vathal and add them at the end. Also, try Bhindi Masala and Microwave Vendakkai fry
Can I use Sambar powder?
yes, you can use Sambar powder instead of Chilli powder. Freshly ground kara Kuzhambu paste gives an aromatic flavor to the Kuzhambu so I generally use Chilli powder.
Color of the puli kuzhambu
the color of the hotel-style kara Kuzhambu totally depends on various factors like the Chilli powder you use, tamarind, tomatoes, etc. I have used Kashmiri Chilli powder hence my Kuzhambu looks reddish-brown.
shelf life of Kuzhambu
puli based Kuzhambu variety generally stays good for 3-4 days but since we added coconut for this Kuzhambu it won’t stay
What should be the consistency of pull kuzhambu?
In our home, we prefer slightly runny kara kuzhambu. Adjust the water according to the consistency you desire.
can I add garlic to the Kuzhambu?
Yes, you can add garlic while sautéing or while tempering. If you like garlic flavor try Poondu Kuzhambu. Also, marandhu Kuzhambu and Milagu Kuzhambu are my other favorite garlic-based Kuzhambu.
Kuzhambu varieties with tamarind
Kuzhambu varieties without tamarind
Pulikaichal
puli aval
instant puli sadam
Ingredients:
Ladies Finger - 10 - 12 (depending on the size of ladies finger) Small onion - 20 + 3 Tomato - 1, big chopped Turmeric powder - pinch Tamarind - 1 small lemon sized ball or around 3 tbsp, heaped tamarind paste chilli powder or Sambar powder - 2 tsp Jaggery - 1 tbsp Salt - to taste To temper: Sesame Oil - 2 tablespoon + 2 tsp Mustard seeds - 1/2 tsp Fenugreek - 1/4 tsp Curry leaves - few To grind: Coconut grated - 1/4 cup, heaped Cumin seeds - 1/2 tsp Fennel seeds - 1 tsp Coriander seeds - 1/2 tbsp fenugreek seeds - 1/8 tsp Pepper - 1/4 tsp red chilli - 3 Tomato - 2 tbsp Small Onion - 3
How to make hotel style Kara kuzhambu:
Add 3 cups of water to 3 heaped tablespoon of tamarind paste and mix well In a pan add 1 teaspoon of sesame oil and add fenugreek seeds, pepper, coriander seeds, red chilli, and fennel seeds, saute till they turn aromatic and slightly change color
Add cumin seeds, onion, and tomato and saute till tomato turn slightly mushy for about 1 minute
Simmer the stove and add coconut and salt; mix well and turn off the stove
Finally, add chilli powder and mix well
Transfer everything to a plate and let it cool down Add little water and grind after everything is cool Add oil to a wide pan. When the oil is hot add ’to temper’ ingredients and lets them splutter
Furthermore, add onion and sauté till the onion is translucent
Add tomato and ladies finger and saute well
Furthermore, add turmeric powder and a little salt and cook till tomatoes turn mushy and ladies finger stickiness is gone
Add tamarind water and boil for 10 minutes
Furthermore, add 1 cup of water and boil for 5 minutes
Add the ground paste and little water; cook for 10 minutes
Add jaggery and 1 teaspoon sesame oil and cook for 10 more minutes
