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Kara Kuzhambu | Puli kulambu

March 25, 2015 By Vidya Srinivasan 39 Comments

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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 favorites kulambu varieties.  I also love Saravana bhavan hotel style kara Kuzhambu. Freshly ground Sambar paste giving a aromatic flavor for the vendakkai puli kuzhambu. 

how much puli should I use for the Kuzhambu recipe?

Though it is 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 quanity according to your puli you use. Pulikaichal, puli aval, instant puli sadam some of my tamarind based dishes 

What kind of vegetables should I use?

Okra | ladies finger is of our family’s favorite vegetable. I love using it for puli kuzhambu,  Mor Kuzhambu, Iru puli kuzhambu, thenga aracha Kuzhambu. You can use Brinjal, 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  a 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 stays

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 of 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 3 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 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

  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 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

  • 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

 

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Comments

  1. Francesca Trucco says

    March 25, 2015 at 17:13

    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 says

      March 26, 2015 at 15:57

      Thanku Francesca:-)

      Reply
  2. Chitra Jagadish says

    March 25, 2015 at 17:22

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

    Reply
    • Traditionally Modern Food says

      March 26, 2015 at 15:53

      Thanku Chitra:-)

      Reply
  3. Malar says

    March 25, 2015 at 18:57

    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 says

      March 26, 2015 at 15:58

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

      Reply
  4. Aruna Panangipally says

    March 25, 2015 at 19:09

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

    Reply
    • Traditionally Modern Food says

      March 26, 2015 at 15:58

      Thanku Aruna:-)

      Reply
  5. srividhya says

    March 25, 2015 at 21:00

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

    Reply
    • Traditionally Modern Food says

      March 26, 2015 at 15:57

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

      Reply
      • srividhya says

        March 27, 2015 at 10:27

        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 says

          March 28, 2015 at 23:57

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

          Reply
  6. Madraasi says

    March 25, 2015 at 21:23

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

    Reply
    • Traditionally Modern Food says

      March 26, 2015 at 15:52

      You are kind on me Deeepa, thanks:-)

      Reply
      • Madraasi says

        March 26, 2015 at 21:44

        Mt pleasure. What I told is fact Vidhya.

        Reply
  7. coconutcraze says

    March 25, 2015 at 21:51

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

    Reply
    • Traditionally Modern Food says

      March 26, 2015 at 15:50

      Thanku Sridevi:-)

      Reply
  8. Vasun says

    March 26, 2015 at 06:25

    my grandpa loves this dish.

    Reply
    • Traditionally Modern Food says

      March 26, 2015 at 15:51

      🙂 glad my recipe went through ur memory lane

      Reply
  9. farin ahmed says

    March 26, 2015 at 07:48

    lipsmacking and delicious kulambu da..

    Reply
    • Traditionally Modern Food says

      March 26, 2015 at 15:50

      Thanku dear:-)

      Reply
  10. Zoale.com says

    March 26, 2015 at 09:35

    Looks incredibly flavorful <3

    Reply
    • Traditionally Modern Food says

      March 26, 2015 at 15:50

      Thanku:-)

      Reply
  11. smitha kalluraya says

    March 26, 2015 at 23:38

    love anything from bhindi..i know this tastes yummy

    Reply
    • Traditionally Modern Food says

      March 30, 2015 at 16:50

      Thanku Smitha:-)

      Reply
  12. Sundari says

    March 27, 2015 at 09:16

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

    Reply
    • Traditionally Modern Food says

      March 28, 2015 at 23:56

      Thanks dear:-)

      Reply
  13. Amanda | What's Cooking says

    March 27, 2015 at 12:29

    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 says

      March 28, 2015 at 23:52

      Thanku Amanda:-)

      Reply
  14. Padma says

    March 27, 2015 at 14:38

    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 says

      March 28, 2015 at 23:52

      Thanku Padma:-)

      Reply
  15. MyKabulKitchen says

    March 27, 2015 at 15:52

    I love how some dishes bring back such sweet memories 🙂

    Reply
    • Traditionally Modern Food says

      March 28, 2015 at 23:58

      Yes totally:-)

      Reply
  16. Charanya says

    March 28, 2015 at 06:21

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

    Reply
    • Traditionally Modern Food says

      March 28, 2015 at 23:50

      Thanku Charu:-)

      Reply
  17. Bouesso says

    March 28, 2015 at 08:12

    Very delicious your Puli Kuzhambu!

    Reply
  18. Subha says

    June 18, 2015 at 22:48

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

    Reply
    • Vidya Srinivasan says

      June 18, 2015 at 23:21

      Thanku Subha:-)

      Reply
  19. Jayashree says

    January 31, 2016 at 19:59

    Lovely one Vidya

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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