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chettinad poondu kuzhambu is a flavorful tamarind-based south Indian kuzhambu recipe. Quick 20 minutes kuzhambu stays good for 2-3 days. kuzhambu is often servesmd in the hotel and chettinad marriages.

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 SKIP TOMATOES?

Yes, I like the soreness from tomatoes hence I have used them. If you are skipping tomatoes adjust the tamarind accordingly. Pulikaichal, puli aval, and instant puli sadam are some of my favorite tamarind-based dishes

The shelf life of chettinad thenga aracha kuzhambu

It stays good for 2-3 days in the fridge. For longer shelf life skip coconut and increase oil.

Sambar powder for karuveppila 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 totally depends on various factors like the Chilli powder, tamarind, tomatoes, etc.

WHAT SHOULD BE THE CONSISTENCY OF Chettinad kara KUlAMBU?

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

CAN I skip onion and garlic?

Yes, they are optional but it gives an amazing taste to vendhya kulambu so I would recommend them.

Ingredients

Roast and grind

1 tablespoon coriander seeds

½ teaspoon fenugreek seeds

1 teaspoon cumin seeds

¾ teaspoon pepper

1 teaspoon fennel seeds

¼ cup coconut

1 teaspoon Chana dal

2 garlic

1 teaspoon sesame oil

1 teaspoon pepper

1 tablespoon chilli powder

Temper

2 tablespoons sesame oil

¼ teaspoon mustard seeds

½ teaspoon fenugreek seeds

1 teaspoon urad dal

Curry leaves few

Kuzhambu

¼ cup Garlic roughly chopped

1 cup small onion, chopped

Small piece of jaggery

Required salt

10 pieces Drumstick

1 Tomato

2 cups Tamarind water

1 cup water

How to make Chettinad vendhaya kuzhambu with step-by-step pictures

Grind masala

First, add oil and heat

Furthermore, add coriander seeds, fennel seeds, Chana dal, fenugreek seeds, pepper, and cumin seeds; saute well till they turn aromatic

Add garlic and mix well

Furthermore, add coconut and mix again

Turn off the stove
Transfer everything to a mixie jar
Add chilli powder and water; grind

Kuzhambu

Add 2 tablespoons of sesame oil to a wide bottomed pan and when the oil is hot

Furthermore, Add mustard seeds, fenugreek seeds, urad dal, and curry leaves; let them

Add garlic and mix well

furthermore, add small onion; sauté till onions turn translucent

add tomatoes, drumsticks, and required salt; mix well and saute till tomatoes turn mushy

add tamarind water; boil for 5 minutes

Furthermore add ground mixture, jaggery, and water; mix well and boil for 10 minutes

Finally, add sesame oil and boil for 4 minutes