Pulikuzhambu is a south Indian gravy made from tamarind. Again, there are many variations to it based on geographical locations. It is specific to Tamilnadu. Pulikuzhambu is very easy to make and involves very limited ingredients.
Ingredients
Gingelly oil – 1 tbs
Mustard seeds & urad dal - 1 tsp each
Fennel seeds- ½ tsp
Curry leaves- a sprig
Shallots – 7 nos (cut lenghtwise)
Garlic cloves – 5 (cut lenghtwise)
Drumstick – 1 (cut into equal pieces)
Sambar powder – 1 to 2 tbs
Grated coconut – 1 tbs
Tamarind – big gooseberry size
Salt as required
Instructions
Soak tamarind in a cup of water and extract the juice.
Blend together a shallot, grated coconut and a tbs of sambar powder with little water to make a paste.
Heat a pan with gingelly oil followed by mustard, urad dal, fennel seeds and curry leaves. When they start to sizzle, add in chopped garlic and sauté for few seconds until the aroma spreads. Add shallots and sauté for a while.
When the shallots turn translucent, add sambar powder followed by drumstick. Give a quick stir and add the ground paste and the tamarind extract. Stir and bring it to boil. Close the lid and cook until the drumstick is done (drumsticks easily disintegrates when you poke it with your cooking spatula).
Serve hot with any poriyal or kootu. Enjoy!
Recipe by MyEdibleCravings at http://myediblecravings.com/pulikuzhambu/