Karuvadam kuzhambu | karu vadam kulambu | vatha kuzhambu | Iyer vatha kulambu | easy Vatha kulambu recipe | Kuzhambu recipe | no onion no garlic Vatha Kuzhambu recipe | Iyengar Vatha Kuzhambu with step-by-step pictures and video recipe. Check out the Karuvadam kuzhambu recipe and if you like the video pls SUBSCRIBE to my channel.
Karuvadam kuzhambu | karu vadam kulambu | Vatha Kulambu | Kulambu recipe | tamarind curry | spicy south Indian tamarind gravy | south Indian kuzhambu recipe | vathal kuzhambu recipe is healthy, tasty tamarind based south Indian kuzhambu recipe. Kulambu can be prepared within 25 minutes. kuzhambu stays good for 3 days at room temperature.
What is karuvadam?
Karuvadagam | Kuzhambu Vadaam is a popular Tamil brahmin recipe from south India | Tamil Nadu. sun-dried fryums prepared with urad dal and black-eyed peas come in handy for preparing kuzhambu or kootu
Why karuvadam vatha kuzhambu?
when you are running out of vegetables kuzhambu vadam comes in handy. Also, you are trying to add protein in everyday meals this is one great way to enjoy puli kuzhambu with a good amount of protein.
Can I skip roasting karuvadam?
No always roast the Karu vadam till they turn brown and crisp.
HOW MUCH PULI SHOULD I USE FOR THE KUZHAMBU RECIPE?
The amount of tamarind depends on the sourness of the tamarind so adjust the quantity according to the tamarind paste you use. Today I have used homemade tamarind paste instead you can soak lemon size tamarind and prepare tamarind extract and use. If you are using store-bought tamarind paste, adjust the quantity according to its soreness. Pulikaichal, puli aval, instant puli sadam are some of my tamarind based dishes
SHELF LIFE OF VATHA KUZHAMBU
puli based Kuzhambu variety generally stays good for at least 3 days. If you are planning to keep it at room temperature for a long time make it thick like thokku consistency and add extra oil.
CAN I USE Chilli POWDER?
yes, you can use chilli powder instead of sambar powder, Sambar powder gives an aromatic flavor to the Kuzhambu so I would recommend that for vatha kulambu
WHAT SHOULD BE THE CONSISTENCY OF PULI KUZHAMBU?
In our home, we prefer slightly thick Vatha kuzhambu. Adjust the water according to the consistency you desire.
KUZHAMBU VARIETIES WITH TAMARIND RECIPE IN TMF
KUZHAMBU VARIETIES WITHOUT TAMARIND RECIPE IN TMF
SAMBAR POWDER
HOMEMADE TAMRAIND PASTE
Ingredients
- 15 Karu vadam
- 2 tablespoon sesame oil
Temper
- 1/2 teaspoon mustard seeds
- Fenugreek seeds few
- 1 tablespoon chana dal
- 2 red chilli
- Few curry leaves
- Asafeotida
Kuzhambu
- 3 cups tamarind water + extra as needed
- 1 tablespoon + 1/2 tablespoon Sambar powder
- Required salt
- Jaggery
Instructions
- Firstly add sesame oil to a pan and when oil turns hot add karuvadam
- Saute well till they get roasted and turns brown
- Transfer and keep aside
- To the remaining oil add mustard seeds, fenugreek, chana dal, red chilli, and curry leaves; let them splutter
- Add asafoetida and mix well
- Furthermore, add sambar powder and give a quick mix
- Add tamarind water, required salt, mix well
- Boil for 15 minutes; mix well in between
- Add roasted karuvadam, jaggery, and water (according to your desired kuzhambu consistency ); mix well and boil for 5 minutes
Video
Notes
- Kuzhambu stats good for 2-3 days in room temperature
- Always roast Karu vadam well else kuzhambu might not taste good; saute well for even roasting
- Adjust the sambar powder according to your desired spice
- You can use homemade tamarind paste for this kuzhambu
- if kuzhambu turn watery prepare rice flour slurry, add and boil
Ingredients
15 Karu vadam
2 tablespoon sesame oil
Temper
1/2 teaspoon mustard seeds
Fenugreek seeds few
1 tablespoon chana dal
2 red chilli
Few curry leaves
Asafeotida
Kuzhambu
3 cups tamarind water + extra as needed
1 tablespoon + 1/2 tablespoon Sambar powder
Required salt
Jaggery
how to make karuvadam kuzhambu with step by step pictures
- Firstly add sesame oil to a pan and when oil turns hot add karuvadam
- Saute well till they get roasted and turns brown
- Transfer and keep aside
- To the remaining oil add mustard seeds, fenugreek, chana dal, red chilli, and curry leaves; let them splutter
- Add asafoetida and mix well
- Furthermore, add sambar powder and give a quick mix
- Add tamarind water, required salt, mix well
- Boil for 15 minutes; mix well in between
- Add roasted karuvadam, jaggery, and water (according to your desired kuzhambu consistency ); mix well and boil for 5 minutes
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