VATHA KUZHAMBU
I love tamarind-based Kuzhambu recipes. If you follow me on Instagram you might have noticed puli kuzhambu at least once a week. When it comes to south Indian puli Kuzhambu recipes Vathal Kuzhambu, Urundai Kuzhambu, poondu kuzhambu, Appalam Kuzhambu, enna kathirikai kuzhambu, Onion Vatha Kuzhambu are some of my favorites kulambu varieties. I also love Saravana bhavan hotel style 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 tamarind paste you use. you can use homemade tamarind paste or soak lemon size tamarind and prepare tamarind extract and use it. If you are using store-bought tamarind paste, adjust the quantity according to its soreness. Pulikaichal, puli aval,instant puli sadam are some of my tamarind-based dishes
SHELF LIFE OF VATHA KUZHAMBU
puli-based Kuzhambu variety generally stays good for at least 3 days. If you are planning to keep it at room temperature for a long time make it thick like thokku consistency and add extra oil.
WHAT SHOULD BE THE CONSISTENCY OF PULI KUZHAMBU?
In our home, we prefer slightly thick Vatha kuzhambu. Adjust the water according to the consistency you desire. You can also add extra rice flour to make the kulambu thick.
Can I skip sauteeing okra?
Sauteeing okra in sesame oil gives the best flavor so i would recommend it
Oil for puli kuzhambu
Sesame oil gives the best flavor for kara kuzhambu. it also helps for shelf life. based on your taste use of your choice
KUZHAMBU VARIETIES WITH TAMARIND RECIPE IN TMF
KUZHAMBU VARIETIES WITHOUT TAMARIND RECIPE IN TMF
SAMBAR POWDER
HOMEMADE TAMRAIND PASTE
Ingredients
To temper
2 tablespoon sesame oil 1/2 teaspoon mustard seeds 3 green chilli curry leaves few 1 tablespoon chana dal
Kuzhambu
10 Okra 3 cups Tamarind water 1 tablespoon Sambar powder required Salt little Jaggery Asafoetida little Turmeric powder
how to make vendakkai vatha kuzhambu with step-by-step pictures
first, add oil and heat
Furthermore, add mustard seeds and chana dal; splutter
Add curry leaves and green chilli; mix well
Furthermore, add okra; roast till color changes and shrinks
Add turmeric powder, asafoetida, and salt; mix well
Furthermore, add sambar powder and give a quick mix
Add the tamarind water; boil for 10 minutes
Finally, add jaggery, and hing; boil for 6-8 minutes
