south indian kuzhambu recipe

PULIKUZHAMBU

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022Pulikuzhambu 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. It is one of the main dishes served in a marriage feast along with Sambar. There are many variations of Pulikuzhambu but I would say almost every one of them is easy to make.
018Pulikuzhambu is one of my favorite vegetarian dishes. I love the tanginess (because of tamarind) in it. And I love the one prepared by my mom. There is this tradition in most of the homes in Tamilnadu where quite often families have dinner under moon light, sharing food with their dear ones. It is called as Nilachoru (Nila- Moon, Choru – rice) in Tamil. Pulikuzhambu is often the dish that we used to have in our nilachoru back home. So whenever I prepare Pulikuzhambu here, I feel nostalgic and start missing my home.
The drumstick Pulikuzhambu recipe that I have given here is my Mom’s so it guaranteed to come out well when you prepare it :). I love having Pulikuzhambu with rice and poriyal (for which I given the recipe here (link)) and also with curd (yoghurt). So do try this wonderful and simple recipe at your home and let me know your comments.

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DRUMSTICK PULI KUZHAMBU |MURUNGAIKAI PULI KUZHAMBU
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
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
  1. Soak tamarind in a cup of water and extract the juice.
  2. Blend together a shallot, grated coconut and a tbs of sambar powder with little water to make a paste.
  3. 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.
  4. 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).
  5. Serve hot with any poriyal or kootu. Enjoy!

 

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KONDAIKADALAI KURMA

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Kondaikadalai kurmaChanna dal is one of the most protein rich gram varieties out there. And black channa is the best among them. It is called as kondaikadalai (kondai – bun, similar to bun hairstyle,  kadalai- dal/gram) in my native tongue, Tamil. Usually this black channa gravy (kondaikadalai kurma) is had with white rice and rasam but is also good side dish for chappati and dosa. People who are in a diet or planning to go on a diet can include this item in their menu.
Kondaikadalai kurmaOne main step in preparing this dish is to leave the kondaikadalai soaked in water overnight. So a certain degree of pre -planning is required. Once this is done, you can prepare this black channa gravy in no time. Also, I prefer this version over the white channa (white garbanzo beans) version any day. 🙂

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BLACK CHANNA GRAVY |KONDAKADALAI KURMA
Recipe type: Lunch/Dinner
Cook time: 
Total time: 
Serves: 3
 
Channa dal is one of the most protein rich gram varieties out there. And black channa is the best among them. It is called as kondaikadalai (kondai – bun, similar to bun hairstyle, kadalai- dal/gram) in my native tongue, Tamil. Usually this black channa gravy (kondaikadalai kurma) is had with white rice and rasam but is also good side dish for chappati and dosa. People who are in a diet or planning to go on a diet can include this item in their menu.
Ingredients
  • Onion -1
  • Tomato – 1
  • Black channa – 1 cup
  • Oil – 1 tbs
  • Salt as required
To grind :
  • Grated coconut – 1 tbs
  • Garlic clove – 1
  • Fennel seeds – 1 /2 tbs
  • Sambar powder – 2 tbs
Instructions
  1. Soak black channa or kondakadalai in water for 8 hours or overnight and pressure cook for 5 whistles.
  2. Grind the ingredients given above to fine paste and keep it ready.
  3. Heat oil in a pan, add onion and sauté until the color changes. Add tomato and saute until soft. Add cooked channa followed by the ground mixture and bring it to boil. Switch off the flame when the gravy thickens.
  4. Serve it hot with chapathi or white rice with rasam. Enjoy!

Kondakadalai kurma

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Tirunelveli Pulikuzhambu

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028Tirunelveli always reminds me of so many special memories. I learnt this super dish from my mom’s bestie (and her daughter is my bestie!). We go to Tirunelveli just to visit them and of course to enjoy her food. She always makes this dish whenever we visit them as it is my favorite. (I must say that this is one among many she prepares for the lunch). My mom’s friend is an avid cook. It was very kind of her to share this recipe. I also love her Sothi for which I will post the recipe very soon. Thanks to aunty and my friend, who took the time to ask her mom and e-mail me the recipe.
Tirunelveli pulikuzhambuPulikuzhambu is a tamarind based gravy popular in my home state of Tamilnadu, India. And Tirunelveli pulikuzhambu is one of the best. The key to this recipe is the roasting of spices to the right temper which is then ground to a paste and that forms the base for this gravy. Tirunelveli pulikuzhambu goes very well with rice, idli and dosa.
tirunelveli pulikuzhambuLooks yummy rite? Pulikuzhambu is my most favorite vegetarian gravy and this Tirunelveli variety is at the top of the pecking order. That is mainly because of the taste and the traditional method in which it is prepared. Hope you enjoy it as much as I do!

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Tirunelveli Pulikuzhambu
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Easy puli kuzhambu made in tirunelveli style for the spicy food lovers and mom to be's.
Ingredients
  • Garlic cloves – 15 nos
  • Shallots – 4 (if small – 6, cut into slits)
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Tamarind – big gooseberry size
  • Gingelly oil – 2 tbs
  • Salt as required
To roast
  • Cumin seeds – 1 tbs
  • Whole black pepper – 12 nos
  • Red chillies – 3
  • Coriander seeds – 1 tbs
  • Split bengal gram/ kadalai paruppu - 1 tbs
  • Raw rice – 1 tsp
  • Fenugreek seeds – ½ tbs (7 to 8 nos)
Instructions
  1. Soak tamarind in a cup of water for 15 minutes and extract the juice.
  2. Heat a tsp of gingelly oil, add and roast the ingredients given above for a couple of minutes until the aroma spreads (simmer it to avoid burning). Allow it to cool and grind along with a shallot and keep it ready.
  3. Heat gingelly oil in a sauce pan and add mustard seeds and urad dal. When it starts to pop, add shallots and garlic cloves. Sauté until onion turn translucent.
  4. Now add in the ground masala and immediately the tamarind juice with enough salt. Mix well and allow it to boil. Switch off the flame when oil separates.
Notes
Add whole garlic cloves to this gravy *WITHOUT* chopping. This gives an added taste. Chopped garlic not so much.

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