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    Kara Kuzhambu | Puli kulambu

    March 25, 2015 By Vidya Srinivasan 40 Comments

    48 shares
    Jump to Recipe Jump to Video Print Recipe

    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 puli kuzhambu | coconut kara kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe with step-by-step pictures and video recipe. Check out the kara kuzhambu recipe and if you like the video pls SUBSCRIBE to my channel.


    Kara Kuzhambu | Puli kulambu | Tamil Nadu style puli kuzhambu |chettinadu kara kuzhambu | chettinadu style kara kuzhambu |  Saravana Bhavan puli kuzhambu | hotel puli kulambu  | arachuvitta puli kuzhambu | coconut puli kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe
    is a tasty South Indian tamarind based kuzhambu variety. Tamil Nadu-style coconut-based puli kuzhambu is a popular hotel-style kara kuzhambu recipe. 

    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.

    Kuzhambu varieties  with tamarind

    Kuzhambu varieties without tamarind 

    Pulikaichal

    puli aval

    instant puli sadam

    Vendakkai Kara Kuzhambu

    hotel style kara kuzhambu
    5 from 4 votes
    Print Pin Comment
    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 tablespoon + 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 tablespoon of tamarind paste and mix well
    • In a pan add 1 teaspoon 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 teaspoon sesame oil and cook for 10 more minutes

    Video

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    Notes

    1. Brinjal, drumstick, etc. can be used instead of ladies finger
    2. Adjust the Kuzhambu consistency according to your desire
    3. Jaggery is optional but gives a nice flavor
    4. The color of the kuzhambu depends on the chilli and chilli powder you use
    5. If you don't have tamarind paste, soak small lemon sized tamarind in hot water and extract juice
    6. You can use sambar powder instead of chilli powder
    7. You can use regular big onion instead of shallots 
    8. If you are using tangy tomatoes adjust the tamarind accordingly 
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    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 tablespoon + 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 tablespoon of tamarind paste and mix well
    • In a pan add 1 teaspoon 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 teaspoon sesame oil and cook for 10 more minutes

     

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    Comments

    1. Francesca Trucco

      March 25, 2015 at 5:13 pm

      I appreciate that you don't only provide us with recepits but also with some details of your memories. Thanks for that, this makes me emotional sometimes 🙂

      Reply
      • Traditionally Modern Food

        March 26, 2015 at 3:57 pm

        Thanku Francesca:-)

        Reply
    2. Chitra Jagadish

      March 25, 2015 at 5:22 pm

      My mom does similar kind of Kuzhambu- looks yummylicious V... 🙂

      Reply
      • Traditionally Modern Food

        March 26, 2015 at 3:53 pm

        Thanku Chitra:-)

        Reply
    3. Malar

      March 25, 2015 at 6:57 pm

      This is common in chettinad style, I have tasted only in marriages, but I never do it at home 😛 Gotta try this version some time soon...Looks so inviting dear 🙂

      Reply
      • Traditionally Modern Food

        March 26, 2015 at 3:58 pm

        Thanks for the info Malar:-) grt to hear such comment from a chettinad cuisine queen

        Reply
    4. Aruna Panangipally

      March 25, 2015 at 7:09 pm

      Lovely recipe, Vidhya. Your Kuzhambu has a lovely Color.

      Reply
      • Traditionally Modern Food

        March 26, 2015 at 3:58 pm

        Thanku Aruna:-)

        Reply
    5. srividhya

      March 25, 2015 at 9:00 pm

      yummy I like this very much... This is one among the dish that I like from my hostel menu. 🙂

      Reply
      • Traditionally Modern Food

        March 26, 2015 at 3:57 pm

        🙂 Sri, you have fav from hostel menu? Guess ur college canteen is awesome

        Reply
        • srividhya

          March 27, 2015 at 10:27 am

          The food was so different pa.. Tirunelveli style of cooking naa. As it was new I liked it. I hate the breakfast menus but lunch was ok. 🙂

          Reply
          • Traditionally Modern Food

            March 28, 2015 at 11:57 pm

            Nice:-) I know one tirunelveli dish very well,halwaaaaa

            Reply
    6. Madraasi

      March 25, 2015 at 9:23 pm

      No words for comments, all your dishes are rocking :). Happy to have a blogger like you in my circle.

      Reply
      • Traditionally Modern Food

        March 26, 2015 at 3:52 pm

        You are kind on me Deeepa, thanks:-)

        Reply
        • Madraasi

          March 26, 2015 at 9:44 pm

          Mt pleasure. What I told is fact Vidhya.

          Reply
    7. coconutcraze

      March 25, 2015 at 9:51 pm

      Looks good. I like curries with tamarind because it is extra tangy.

      Reply
      • Traditionally Modern Food

        March 26, 2015 at 3:50 pm

        Thanku Sridevi:-)

        Reply
    8. Vasun

      March 26, 2015 at 6:25 am

      my grandpa loves this dish.

      Reply
      • Traditionally Modern Food

        March 26, 2015 at 3:51 pm

        🙂 glad my recipe went through ur memory lane

        Reply
    9. farin ahmed

      March 26, 2015 at 7:48 am

      lipsmacking and delicious kulambu da..

      Reply
      • Traditionally Modern Food

        March 26, 2015 at 3:50 pm

        Thanku dear:-)

        Reply
    10. Zoale.com

      March 26, 2015 at 9:35 am

      Looks incredibly flavorful <3

      Reply
      • Traditionally Modern Food

        March 26, 2015 at 3:50 pm

        Thanku:-)

        Reply
    11. smitha kalluraya

      March 26, 2015 at 11:38 pm

      love anything from bhindi..i know this tastes yummy

      Reply
      • Traditionally Modern Food

        March 30, 2015 at 4:50 pm

        Thanku Smitha:-)

        Reply
    12. Sundari

      March 27, 2015 at 9:16 am

      lip-smacking kulambu!! Would love to have with rice and papad!!

      Reply
      • Traditionally Modern Food

        March 28, 2015 at 11:56 pm

        Thanks dear:-)

        Reply
    13. Amanda | What's Cooking

      March 27, 2015 at 12:29 pm

      What a lovely story. I'd make this just because of that. But it also looks so delicious, healthy and flavorful. Yum!

      Reply
      • Traditionally Modern Food

        March 28, 2015 at 11:52 pm

        Thanku Amanda:-)

        Reply
    14. Padma

      March 27, 2015 at 2:38 pm

      I love vendakai and when it is combined with tangy and coconut flavours..it tastes out of the world:)...Thanks for sharing and reminding me:)

      Reply
      • Traditionally Modern Food

        March 28, 2015 at 11:52 pm

        Thanku Padma:-)

        Reply
    15. MyKabulKitchen

      March 27, 2015 at 3:52 pm

      I love how some dishes bring back such sweet memories 🙂

      Reply
      • Traditionally Modern Food

        March 28, 2015 at 11:58 pm

        Yes totally:-)

        Reply
    16. Charanya

      March 28, 2015 at 6:21 am

      Yum <3 I have never had this either. I feel less 'Tamil' when you post such authentic recipes 🙂

      Reply
      • Traditionally Modern Food

        March 28, 2015 at 11:50 pm

        Thanku Charu:-)

        Reply
    17. Bouesso

      March 28, 2015 at 8:12 am

      Very delicious your Puli Kuzhambu!

      Reply
    18. Subha

      June 18, 2015 at 10:48 pm

      My daughter loves Vendakkai..I am going to try this soon dear..Will let you know how it turns out..

      Reply
      • Vidya Srinivasan

        June 18, 2015 at 11:21 pm

        Thanku Subha:-)

        Reply
    19. Jayashree

      January 31, 2016 at 7:59 pm

      Lovely one Vidya

      Reply
    20. Nandhini

      March 29, 2016 at 3:50 am

      I tried this receipe and it came out very well. My husband loved it.. Thanks vidhya

      Reply
    5 from 4 votes (4 ratings without comment)

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