Kara Kuzhambu | Puli 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 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

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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 tablespoon + 2 tsp
• Mustard seeds - ½ tsp
• Fenugreek - ¼ tsp
• Curry leaves - few

To grind:

• Coconut grated - ¼ cup heaped
• Cumin seeds - ½ tsp
• Fennel seeds - 1 tsp
• Coriander seeds - ½ tbsp
• fenugreek seeds - ⅛ tsp
• Pepper - ¼ 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 

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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 tablespoon + 2 tsp

Mustard seeds - ½ tsp

Fenugreek - ¼ tsp

Curry leaves - few

To grind:

Coconut grated -  ¼ cup, heaped

Cumin seeds - ½ tsp

Fennel seeds - 1 tsp 

Coriander seeds - ½ tbsp

fenugreek seeds - ⅛ tsp

Pepper - ¼ 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