Chettinad Kara Kuzhambu mix | grand sweets kuzhambu mix
Chettinad Kara Kuzhambu | kalyana kara Kuzhambu | grand sweets kulambu | Grand sweets Chettinad kulambu | Poondu Kuzhambu | Poondu Kulambu | spicy poondu kuzhambu | garlic tamarind curry | spicy south Indian garlic gravy | south Indian kuzhambu recipe | poondu milagu kuzhambu with step-by-step pictures and video recipe. Check out the Chettinad Kulambu mix recipe. If you like the video pls SUBSCRIBE to my channel.
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 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1 tsp pepper
1/2 tsp fennel seeds
Red chilli
1/2 tsp Chana dal
1/2 tsp sesame seeds
Temper
4 tablespoons sesame oil
1/2 teaspoon mustard seeds
Asafoetida
Kuzhambu
1 tbsp sundakkai
Curry leaves few
1 tbsp manathakkali
Small piece of jaggery
1 Garlic bulb
Required salt
1/4 tsp 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 tbsp 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
Ingredients
Roast and grind
- 1/2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1 tsp pepper
- 1/2 tsp fennel seeds
- Red chilli
- 1/2 tsp Chana dal
- 1/2 tsp sesame seeds
Temper
- 4 tablespoons sesame oil
- 1/2 teaspoon mustard seeds
- Asafoetida
Kuzhambu
- 1 tbsp sundakkai
- Curry leaves few
- 1 tbsp manathakkali
- Small piece of jaggery
- 1 Garlic bulb
- Required salt
- 1/4 tsp Turmeric powder
- 3 cups Tamarind water
- 1/2 cup water +as required
Instructions
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 tbsp 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
Video
