Sundakkai Vatha Kuzhambu Arachuvitta Vathal Kulambu

Sundakkai vatha kuzhambu recipe

I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes manathakali vathal kuzhambu, Appalam Kuzhambu and Onion Vatha Kuzhambu some of my favorite kulambu varieties. I also love two version tamil nadu hotel-style Kara Kuzhambu with and without coconut. Freshly ground kuzhambu masala without coconut gives an aromatic flavor to the sundakkai kara 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

Any subsitute for Vathal?

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 also use Brinjal, a drumstick. If you are out of veggies, sauté manathakkali vathal and add them at the end.

Can I use Sambar powder?

yes, you can use Sambar powder instead of kashmiru Chilli powder. Freshly ground Kuzhambu masala gives an aromatic flavor to the Kuzhambu so I would recommd that for tamil hotel style kulambu

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

shelf life of Kuzhambu

puli based Kuzhambu variety generally stays good for 3-4 days. You can store it in room temperature. Perfect travel food

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 skip garlic to the Kuzhambu?

Garlic gives Hotel flavor so i add more .you can skip small onion and garlic if you prefer no onion no garlic kulambu recipe. 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

To roast

3 red chilli Few fenugreek seeds 1 urad dal 2 teaspoon chana dal 1 teaspoon pepper 1 + 1/2 teaspoon coriander seeds 1/2 teaspoon fennel seeds 8 garlic 1/2 teaspoon cumin seeds 1 teaspoon peanut oil 1/2 tablespoon Kashmiri chilli powder, heaped generous pinch of turmeric powder

To temper

3 tablespoon sesame oil 1/4 cup sundakkai few fenugreek seeds 1/4 teaspoon mustard seed few curry leaves

For kuzhambu

10 garlic cloves, chopped 15 small onions, chopped 1 big tomato, chopped 3 cups of tamarind water required salt 1 cup of water jaggery little a generous portion of asafoetida 1 teaspoon sesame oil

How to make Sundakkai vatha kuzhambu with step by step pictures:

Add red chilli, fenugreek seeds, urad dal, chana dal, fennel seeds, pepper, coriander seeds, garlic, and peanut oil in a heavy-bottomed pan and saute in low flame for 2 minutes

Furthermore, add cumin seeds and saute in low flame till they turn aromatic

Add Kashmiri chilli powder and turn off the stove. Mix well and add turmeric powder

Transfer to a plate and cool completely. add little water and grind

Add sesame oil to a wide pan and heat

When oil is hot add dried turkey berry, mustard seeds, fenugreek seeds and saute. Let mustard seeds splutter and turkey berry get roasted

Add curry leaves and give a quick saute

Furthermore, add garlic and saute for 2 minutes

Add small onion and saute for 2 minutes

Furthermore, add tomato and saute for 2 minutes

Add tamarind water, salt, ground masala, water, and boil for 20 minutes

Finally add jaggery, hing, and oil, boil for 3 minutes and turn off the stove. tasty Tamil Nadu hotel-style kuzhambu ready

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