Kondakadalai Kara Kuzhambu recipe
I Like Saravana Bhavan hotel-style Kara Kuzhambu. This Kondakadalai kulambu is a version with homemade sambar powder and freshly ground coconut. protein-rich tasty one-pot kara kuzhambu. Chettinad sundal kulambu is flavorful.
how much puli should I use for the Kuzhambu recipe?
Though it is a puli kuzhambu (tamarind-based) recipe, the sourness of 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 ttps://youtube.com/playlist?list=PL3zYDDQHDMSvGFsFp6gDGFDGnZzXpeEEi
What kind of vegetables should I use?
I have used brinjal but a drumstick and potatoes can also be used. sundal puli kulambu tastes good with just garlic, onion, and tomato without any additional vegetable
Replacement for chilli powder
You can use Sambar powder instead of chili powder, coriander, and pepper. Adjust according to your taste
Color of the puli kuzhambu
the color of the Kuzhambu depends on the sambar powder you use, tamarind, tomatoes, etc.
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 kara kuzhambu?
Adjust the water according to the consistency you desire. I made slightly thick kuzhambu
Can I skip fennel seed?
Fennel seeds give amazing flavor to the kulambu so I would highly recommend it.
PRESSURE COOKER RECIPES
KUZHAMBU VARIETIES WITH TAMARIND
Brinjal recipes in TMF
Ingredients
To soak
1/4 cup chickpeas | kondakadalai water
Pressure cook chickpeas
1 +1/2 cup water required salt
To grind
3 tablespoon coconut 1 teaspoon coriander seeds 1/2 teaspoon cumin seeds 6 red chilli 1/2 teaspoon pepper Cinnamon salt pinch of turmeric powder 1 big tomato 4 small onion 3 garlic water
Kuzhambu
1 tablespoon sesame oil 1/2 teaspoon fennel seeds 1/4 teaspoon mustard seeds Curry leaves 8 small onion 1/2 cup thin tamarind extract
How to make Karamani kuzhambu with step-by-step pictures
First soak chickpeas overnight
Add soaked Chana, water, and salt; pressure cook for 6 whistles and simmer for 2 minutes
Add oil and roast coriander seeds, cumin seeds, pepper and red chilli
Furthermore add onion, garlic and tomato; saute till tomatoes turn slightly mushy
Add salt, turmeric powder, and coconut; mix well and cool
Grind into a coarse mixture
Add water and grind into a fine puree
Add oil to a 2-liter pressure cooker and turn on the stove to medium flame
Furthermore, add mustard seeds and fennel seeds; let them splutter
Add curry leaves and mix well
Furthermore, add onion; saute till onion turns translucent
Add ground mixture; saute for a minute
Furthermore, add cooked chickpea, water, tamarind water; brinjal, salt, and chilli powder; mix well and boil
Pressure cook for 3 whistles; do natural pressure release
Boil for 2 minutes and turn off
