Sundakkai vatha kuzhambu | Arachuvitta Vathal kulambu | Kara Kuzhambu | Puli kulambu is a tasty South Indian tamarind based kuzhambu variety. Traditional Tamil Brahmin style kuzhambu is easy to make and stays good for a week
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 versions 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?
. The amount of tamarind depends on the sourness of the tamarind so adjust the quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind-based dishes
Any substitute for Vathal?
Okra | ladies finger is one 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 Kashmiri Chilli powder + fresh ground. Freshly ground Kuzhambu masala gives an aromatic flavor to the Kuzhambu so I would recommend that for authentic iyer 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, 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 at room temperature. Perfect travel food
What should be the consistency of pull kuzhambu?
In our home, we prefer thick kara kuzhambu. Adjust the water according to the consistency you desire.
can I add garlic to the Kuzhambu?
Yes, refer hotel sundakkai vatha kuzhambu. 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
Ingredients
To roast
1 teaspoon toor dal 4 red chilli 1/2 teaspoon fenugreek seeds 1/4 urad dal 1 teaspoon chana dal Curry leaves 1 tablespoon coriander seeds 1/2 teaspoon Kashmiri chilli powder, heaped 1/4 teaspoon rice
Roast sundakkai
2 tablespoon sesame oil 1/4 cup sundakkai
To temper
1 tablespoon sesame oil few fenugreek seeds 1/2 teaspoon mustard seed few curry leaves 2 red chilli 1 tablespoon chana dal a generous portion of asafoetida
For kuzhambu
1+1/2 cup thick tamarind water required salt 1+1/2 cup thin tamarind water 1/2 tablespoon jaggery little 1 cup water 1 teaspoon sesame oil
How to make Sundakkai vathal kuzhambu with step-by-step pictures
Add oil and heat
Furthermore add red chilli, fenugreek seeds, urad dal, chana dal, toor dal, coriander seeds, rice, red chilli, and curry leaves; mix well
Saute till they turn aromatic and change color
Transfer and cool
Add Kashmiri chilli powder and grind it into a powder
Furthermore, add water and grind again
Add sesame oil to a wide pan and heat
When the oil is hot add dried turkey berry roast
Turn off the stove and Transfer
Add 1 tablespoon of oil and heat
Furthermore add mustard seeds, chana dal, fenugreek seeds, curry leaves, and red chilli; splutter
Add asafoetida; mix well Add tamarind water, salt, turmeric powder, and boil for 8 minutes
Furthermore add the ground paste, water, and jaggery; mix well and boil for 10 minutes
Add roasted sundakkai and bring to a boil
Finally, add oil ; mix well and turn off the stove
