Kara Kuzhambu | Puli kulambu

March 25, 2015 By Vidya Srinivasan 40 Comments

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Kara Kuzhambu recipe

I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes Appalam Kuzhambu and Onion Vatha Kuzhambu are two of my favorite kulambu varieties. I also love Saravana Bhavan hotel-style Kara Kuzhambu. Freshly ground Sambar paste gives an aromatic flavor to the vendakkai puli kuzhambu.

how much puli should I use for the Kuzhambu recipe?

Though it is a puli kuzhambu (tamarind-based) recipe, sourness for this particular Kuzhambu is from tamarind and tomatoes. The amount of tamarind depends on the sourness of the tamarind and tomatoes you use So Adjust the quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind based dishes

What kind of vegetables should I use?

Okra | ladies finger is of our family’s favorite vegetables. I love using it for puli kuzhambu, Mor Kuzhambu, Iru puli kuzhambu, thenga aracha Kuzhambu. You can use Brinjal, a drumstick instead of okra. If you are out of veggies, sauté Vathal and add them at the end. Also, try Bhindi Masala and Microwave Vendakkai fry

Can I use Sambar powder?

yes, you can use Sambar powder instead of Chilli powder. Freshly ground kara Kuzhambu paste gives an aromatic flavor to the Kuzhambu so I generally use Chilli powder.

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, tomatoes, etc. I have used Kashmiri Chilli powder hence my Kuzhambu looks reddish-brown.

shelf life of Kuzhambu

puli based Kuzhambu variety generally stays good for 3-4 days but since we added coconut for this Kuzhambu it won’t stay

What should be the consistency of pull kuzhambu?

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

can I add garlic to the Kuzhambu?

Yes, you can add garlic while sautéing or while tempering. If you like garlic flavor try Poondu Kuzhambu. Also, marandhu Kuzhambu and Milagu Kuzhambu are my other favorite garlic-based Kuzhambu.

Vendakkai Kara Kuzhambu

hotel style kara kuzhambu

5 from 4 votes

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Course: Kuzhambu

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

Ladies Finger - 10 - 12 depending on the size of ladies finger
Small onion - 20 + 3
Tomato - 1 big chopped
Turmeric powder - pinch
Tamarind - 1 small lemon sized ball or around 3 tbsp heaped tamarind paste
chilli powder or sambar powder - 2 tsp
Jaggery - 1 tbsp
Salt - to taste

To temper:

Sesame Oil - 2 tbsp + 2 tsp
Mustard seeds - 1/2 tsp
Fenugreek - 1/4 tsp
Curry leaves - few

To grind:

Coconut grated - 1/4 cup heaped
Cumin seeds - 1/2 tsp
Fennel seeds - 1 tsp
Coriander seeds - 1/2 tbsp
fenugreek seeds - 1/8 tsp
Pepper - 1/4 tsp
red chilli - 3
Tomato - 2 tbsp
Small Onion - 3

Instructions

Add 3 cups of water to 3 heaped tbsp of tamarind paste and mix well
In a pan add 1 tsp of sesame oil and add fenugreek seeds, pepper, coriander seeds, red chilli, and fennel seeds, saute till they turn aromatic and slightly change color
Add cumin seeds, onion, and tomato and saute till tomato turn slightly mushy for about 1 minute
Simmer the stove and add coconut and salt; mix well and turn off the stove
Finally, add chilli powder and mix well
Transfer everything to a plate and let it cool down
Add little water and grind after everything is cool
Add oil to a wide pan. When the oil is hot add 'to temper' ingredients and lets them splutter
Furthermore, add onion and sauté till the onion is translucent
Add tomato and ladies finger and saute well
Furthermore, add turmeric powder and a little salt and cook till tomatoes turn mushy and ladies finger stickiness is gone
Add tamarind water and boil for 10 minutes
Furthermore, add 1 cup of water and boil for 5 minutes
Add the ground paste and little water; cook for 10 minutes
Add jaggery and 1 tsp sesame oil and cook for 10 more minutes

Video

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Notes

Brinjal, drumstick, etc. can be used instead of ladies finger
Adjust the Kuzhambu consistency according to your desire
Jaggery is optional but gives a nice flavor
The color of the kuzhambu depends on the chilli and chilli powder you use
If you don't have tamarind paste, soak small lemon sized tamarind in hot water and extract juice
You can use sambar powder instead of chilli powder
You can use regular big onion instead of shallots
If you are using tangy tomatoes adjust the tamarind accordingly

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Ingredients:

Ladies Finger – 10 – 12 (depending on the size of ladies finger)

Small onion – 20 + 3

Tomato – 1, big chopped

Turmeric powder – pinch

Tamarind – 1 small lemon sized ball or around 3 tbsp, heaped tamarind paste

chilli powder or Sambar powder – 2 tsp

Jaggery – 1 tbsp

Salt – to taste

To temper:

Sesame Oil – 2 tbsp + 2 tsp

Mustard seeds – 1/2 tsp

Fenugreek – 1/4 tsp

Curry leaves – few

To grind:

Coconut grated – 1/4 cup, heaped

Cumin seeds – 1/2 tsp

Fennel seeds – 1 tsp

Coriander seeds – 1/2 tbsp

fenugreek seeds – 1/8 tsp

Pepper – 1/4 tsp

red chilli – 3

Tomato – 2 tbsp

Small Onion – 3

How to make hotel style Kara kuzhambu:

Add 3 cups of water to 3 heaped tbsp of tamarind paste and mix well
In a pan add 1 tsp of sesame oil and add fenugreek seeds, pepper, coriander seeds, red chilli, and fennel seeds, saute till they turn aromatic and slightly change color

Add cumin seeds, onion, and tomato and saute till tomato turn slightly mushy for about 1 minute

Simmer the stove and add coconut and salt; mix well and turn off the stove

Finally, add chilli powder and mix well

Transfer everything to a plate and let it cool down
Add little water and grind after everything is cool
Add oil to a wide pan. When the oil is hot add ‘to temper’ ingredients and lets them splutter