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chettinad poondu kuzhambu mix is a flavorful tamarind-based south Indian kuzhambu recipe.

Puli KUZHAMBU

I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes poondu kuzhambu, Appalam Kuzhambu, enna kathirikai kuzhambu, and Onion Vatha Kuzhambu are some of my favorite kulambu varieties. I also love Saravana Bhavan hotel style kara Kuzhambu.

Chettinad kulambu

freshly sauteed and ground kuzhambu masala gives amazing flavor. Fenugreek seeds and garlic are widely used in Indian pathiya samayal recipes. Milagu Kuzhambu, marundhu Kuzhambu, Poondu sadam, vetrilai poondu Saddam,poondu rasam are some of my favorite Indian postpartum recipes

CAN I USE TAMARIND PASTE?

Yes, you can use homemade tamarind paste. If you are using store-bought tamarind paste, adjust the quantity according to its soreness.

Can I add TOMATOES?

If you are making kuzhambu for a few days add a little tomato but for a longer shelf life skip tomato. Pulikaichal, puli aval, and instant puli sadam are some of my favorite tamarind-based dishes

The shelf life of chettinad kara kuzhambu

Kuzhambu stays good for months. Cool completely and store in an airtight glass jar. Avoid using a wet spoon.

Sambar powder for chettinad kuzhambu?

you can use homemade sambar powder, it gives good flavor and consistency to the kuzhambu. In that case, skip red chilli powder and coriander seeds

COLOR OF THE karuveppila kulambu

The color of the kara Kuzhambu depends on various factors like the Chilli powder, tamarind, tomatoes, etc.

WHAT SHOULD BE THE CONSISTENCY OF Chettinad kara KUlAMBU?

If you are planning to store it in the fridge make it in thokku consistency.

CAN I skip garlic?

Garlic gives an amazing taste to pulo kulambu so I would recommend them.

Ingredients

Roast and grind

1/2 tablespoon coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon fenugreek seeds

1 teaspoon pepper

1/2 teaspoon fennel seeds

Red chilli

1/2 teaspoon Chana dal

1/2 teaspoon sesame seeds

Temper

4 tablespoons sesame oil

1/2 teaspoon mustard seeds

Asafoetida

Kuzhambu

1 tablespoon sundakkai

Curry leaves few

1 tablespoon manathakkali

Small piece of jaggery

1 Garlic bulb

Required salt

1/4 teaspoon Turmeric powder

3 cups Tamarind water

1/2 cup water +as required

How to make Chettinad kara kuzhambu mix with step-by-step pictures

Grind masala

First, add coriander seeds, fennel seeds, Chana dal, fenugreek seeds, pepper, sesame seeds, red chilli, and cumin seeds; saute well till they turn aromatic

Transfer and cool

Grind kuzhambu powder

Add water and mix well

Roast vathal

Add 1 tablespoon of oil and heat

Furthermore, add sundakkai vathal and manathakkali vathal; saute well till they get fried

Transfer and retain the oil

Kuzhambu

Add 1 tablespoon of sesame oil to a wide-bottomed pan and when the oil is hot

Furthermore, Add mustard seeds, and splutter

Add asafoetida and mix well

furthermore, add garlic; sauté till garlic turns golden brown

add tamarind water, turmeric powder, curry leaves and salt; boil for 10 minutes

Furthermore add ground mixture, jaggery, and water; mix well and cook till kuzhambu thickens

add sesame oil and roasted vathal; cook till it comes to thokku consistency