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
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 tablespoon heaped tamarind paste
- chilli powder or sambar powder - 2 teaspoon
- Jaggery - 1 tablespoon
- Salt - to taste
To temper:
- Sesame Oil - 2 tablespoon + 2 teaspoon
- Mustard seeds - 1/2 teaspoon
- Fenugreek - 1/4 teaspoon
- Curry leaves - few
To grind:
- Coconut grated - 1/4 cup heaped
- Cumin seeds - 1/2 teaspoon
- Fennel seeds - 1 teaspoon
- Coriander seeds - 1/2 tablespoon
- fenugreek seeds - 1/8 teaspoon
- Pepper - 1/4 teaspoon
- red chilli - 3
- Tomato - 2 tablespoon
- 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
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
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 tablespoon, heaped tamarind paste
chilli powder or Sambar powder - 2 teaspoon
Jaggery - 1 tablespoon
Salt - to taste
To temper:
Sesame Oil - 2 tablespoon + 2 teaspoon
Mustard seeds - 1/2 teaspoon
Fenugreek - 1/4 teaspoon
Curry leaves - few
To grind:
Coconut grated - 1/4 cup, heaped
Cumin seeds - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Coriander seeds - 1/2 tablespoon
fenugreek seeds - 1/8 teaspoon
Pepper - 1/4 teaspoon
red chilli - 3
Tomato - 2 tablespoon
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
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 🙂
Thanku Francesca:-)
My mom does similar kind of Kuzhambu- looks yummylicious V... 🙂
Thanku Chitra:-)
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 🙂
Thanks for the info Malar:-) grt to hear such comment from a chettinad cuisine queen
Lovely recipe, Vidhya. Your Kuzhambu has a lovely Color.
Thanku Aruna:-)
yummy I like this very much... This is one among the dish that I like from my hostel menu. 🙂
🙂 Sri, you have fav from hostel menu? Guess ur college canteen is awesome
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. 🙂
Nice:-) I know one tirunelveli dish very well,halwaaaaa
No words for comments, all your dishes are rocking :). Happy to have a blogger like you in my circle.
You are kind on me Deeepa, thanks:-)
Mt pleasure. What I told is fact Vidhya.
Looks good. I like curries with tamarind because it is extra tangy.
Thanku Sridevi:-)
my grandpa loves this dish.
🙂 glad my recipe went through ur memory lane
lipsmacking and delicious kulambu da..
Thanku dear:-)
Looks incredibly flavorful <3
Thanku:-)
love anything from bhindi..i know this tastes yummy
Thanku Smitha:-)
lip-smacking kulambu!! Would love to have with rice and papad!!
Thanks dear:-)
What a lovely story. I'd make this just because of that. But it also looks so delicious, healthy and flavorful. Yum!
Thanku Amanda:-)
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:)
Thanku Padma:-)
I love how some dishes bring back such sweet memories 🙂
Yes totally:-)
Yum <3 I have never had this either. I feel less 'Tamil' when you post such authentic recipes 🙂
Thanku Charu:-)
Very delicious your Puli Kuzhambu!
My daughter loves Vendakkai..I am going to try this soon dear..Will let you know how it turns out..
Thanku Subha:-)
Lovely one Vidya
I tried this receipe and it came out very well. My husband loved it.. Thanks vidhya