Poondu Kuzhambu | Varuthu araicha kulambu

ByVidya Srinivasan
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Poondu Kuzhambu | Varuthu araicha kulambu | garlic kuzhambu | vatha kuzhambu | Arachuvitta vatha kulambu | Kara Kuzhambu | Puli kulambu | Tamil Nadu style kara kuzhambu |chettinadu kara kuzhambu | chettinadu style puli kuzhambu |  Saravana Bhavan kara kuzhambu | hotel puli kulambu | hotel-style puli kuzhambu | arachuvitta vatha kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe with step-by-step pictures and video recipe. Check out the vatha kuzhambu video recipe, and if you like the video, pls SUBSCRIBE to my channel.

Delicious Poondu Kuzhambu served with rice, vegetables, and spicy side dishes in a traditional South.

Poondu Kuzhambu | Varuthu Arachicha Kulambu | Garlic Kuzhambu | Vatha Kuzhambu | Arachuvitta Vatha Kulambu | Kara Kuzhambu is a tasty South Indian tamarind-based kuzhambu variety. Tamil Nadu-style puli kuzhambu is a popular hotel-style kara kuzhambu recipe. 

Poondu 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 are some of my favorite kulambu varieties.  I also love two versions of Tamil Nadu hotel-style Kara Kuzhambu with and without coconut. Freshly ground kuzhambu masala without coconut gives an aromatic flavor to the poondu kara kuzhambu. 

How much puli should I use for the Kuzhambu recipe?

Though it is a puli kuzhambu (tamarind-based) recipe, the sourness for this particular Kuzhambu is from tamarind and tomatoes

Can I use Sambar powder?

Yes, you can use Sambar powder instead of Kashmiri chili powder. Freshly ground Kuzhambu masala gives an aromatic flavor to the Kuzhambu, so I would recommend that for Tamil hotel-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

Garlic kuzhambu served in a traditional brass vessel.

What should be the consistency of puli kuzhambu?

In our home, we prefer slightly runny kara kuzhambu. Adjust the water according to the consistency you desire.  

Can I use frozen garlic in the Kuzhambu?

Garlic gives the Hotel flavor, so I add more. You can skip the small onion.  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 

Pulikaichal

puli aval

instant puli sadam

Traditional Poondu Kuzhambu served with rice and side dishes in a stainless steel plate.

Ingredients

To roast

1/4 fenugreek seeds

1/2 tsp chana dal

1/4 tsp urad dal

1/2 tsp pepper

Curry leaves

1/2 tbsp coriander seeds

5 garlic

1/2 tsp sesame oil

To temper

3 tablespoons sesame oil

1/2 teaspoon mustard seed

For kuzhambu

1+1/2 cups garlic clovesA 

few curry leaves

1/2 tablespoon Kashmiri chilli powder

1 tsp chilli powder

2 + 1/2  of tamarind water

required salt

jaggery little

Rich garlic kulambu served with rice and side dishes.

How to make poondu kuzhambu with step-by-step pictures 

  • Add fenugreek seeds, urad dal, chana dal, pepper, coriander seeds, cumin seeds, and sesame oil in a heavy-bottomed pan and saute well

Coriander seeds 1/2 tbsp for Poondu Kuzhambu preparation.

Dry garlic seeds in a pan for Poondu Kuzhambu preparation.

Cumin seeds being roasted in a pan for traditional Poondu Kuzhambu recipe.

Chana dal being roasted in a pan for traditional Poondu Kuzhambu recipe.

Cooking Poondu Kuzhambu with spices and ingredients in a modern kitchen.

Fenugreek seeds in a pan for traditional kulambu preparation.

Dry roasted garlic seeds in a pan for traditional South Indian kulambu.

  • Furthermore, add garlic and curry leaves; saute

Garlic being sautéed in a pan for traditional Poondu Kuzhambu recipe.

Fresh curry leaves and spices being sautéed in a pan for traditional South Indian kulambu.

  • cool completely. Add a little water and grind

Traditional Poondu Kuzhambu with garlic and spices in a stainless steel bowl.

  • Add sesame oil to a wide pan and heat
  • When oil is hot, add mustard seeds; splutter

  • Furthermore, add garlic and  curry leaves; saute till they turn golden brown

Freshly chopped garlic being added to a pan for traditional Sundakkai vatha kuzhambu.

Fresh curry leaves being added to a hot pan for flavorful cooking.

Golden brown Sundakkai vatha kuzhambu ingredients being cooked in a pan.

  • Add Kashmiri chilli powder and chilli powder; give a quick mix

A close-up of garlic being seasoned with Kashmiri chilli powder in a black wok.

Cooking sundakkai vatha kuzhambu with spices and garlic in a wok.

Delicious Sundakkai vatha kuzhambu with garlic and spices in a wok.

  • Furthermore, add tamarind water, salt, and boil for 5 minutes

Spicy Sundakkai vatha kuzhambu in a traditional Indian cooking pot.

  • Add ground masala and  jaggery; boil till the kuzhambu comes together

Spicy ground mixture used in Poondu Kuzhambu, a flavorful South Indian garlic curry.

Hand adding jaggery to traditional Poondu Kuzhambu for authentic flavor.

Delicious Poondu Kuzhambu served with rice, vegetables, and spicy side dishes in a traditional South.

Authentic South Indian garlic curry served with rice and side dishes.

poondu kuzhambu

varuthu araicha kuzhambu
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Ingredients

To roast

  • 1/4 fenugreek seeds
  • 1/2 tsp chana dal
  • 1/4 tsp urad dal
  • 1/2 tsp pepper
  • Curry leaves
  • 1/2 tbsp coriander seeds
  • 5 garlic
  • 1/2 tsp cumin seeds

To temper

  • 3 tablespoons sesame oil
  • 1/2 teaspoon mustard seed

For kuzhambu

  • 1 +1/2 cups garlic clovesA
  • few curry leaves
  • 1/2 tablespoon Kashmiri chilli powder
  • 1 tsp chilli powder
  • 2 + 1/2 of tamarind water
  • required salt
  • jaggery little

Instructions

  • Add fenugreek seeds, urad dal, chana dal, pepper, coriander seeds, cumin seeds, and sesame oil in a heavy-bottomed pan and saute well
  • Furthermore, add garlic and curry leaves; saute
  • cool completely. Add a little water and grind
  • Add sesame oil to a wide pan and heat
  • When oil is hot, add mustard seeds; splutter
  • Furthermore, add garlic and  curry leaves; saute till they turn golden brown
  • Add Kashmiri chilli powder and chilli powder; give a quick mix
  • Furthermore, add tamarind water, salt, and boil for 5 minutes
  • Add ground masala and  jaggery; boil till the kuzhambu comes together

Video

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Delicious garlic-based South Indian kulambu served hot in a traditional brass vessel.

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