Pachai Sundakkai Puli Kuzhambu | Pachai Sundakkai Kara kuzhambu

ByVidya Srinivasan
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Pachai Sundakkai Puli Kuzhambu | Pachai Sundakkai Kara kuzhambu | pacha sundakka kuzhambu | pachai sundakka kara kuzhambu | Sundakkai vatha kuzhambu |  Vathal 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 | vatha kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe with step-by-step pictures and video recipe. Check out the Sundakkai vatha kuzhambu video recipe, and if you like the video, pls SUBSCRIBE to my channel.

Pachai Sundakkai Puli Kuzhambu | Pachai Sundakkai Kara Kuzhambu is a tasty South Indian tamarind-based kuzhambu variety. Tamil Nadu-style puli kuzhambu is a popular hotel-style kara kuzhambu recipe. 

Sundakkai vatha kuzhambu recipe

I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes manathakali vathal kuzhambu, Appalam Kuzhambu and Onion Vatha Kuzhambu are some of my favorite kulambu varieties.  I also love two versions Tamil Nadu hotel-style Kara Kuzhambu with and without coconut. Freshly ground kuzhambu masala without coconut gives the sundakkai kara kuzhambu an aromatic flavor. 

how much puli should I use for the Kuzhambu recipe?

Though it is a puli kuzhambu (tamarind-based) recipe, the 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 

tips To buy pachai sundakkai

fresh and tender sundakkai tastes best. crush it or chop. If you see lots of seeds, wash them and discard.

Can I skip Sambar powder?

Yes, in that case, prepare fresh kuzhambu powder or use chilli powder, coriander powder, cumin powder, and pepper powder 

Color of the puli kuzhambu  

The color of the pachai sundakkai kara Kuzhambu depends on various factors like the sambar powder you use, tamarind, tomatoes, etc. 

shelf life of Kuzhambu 

Puli-based Kuzhambu variety generally stays good for 3-4 days. You can store it at room temperature. Perfect travel food

What should the consistency of pull kuzhambu be?

In our home, we prefer slightly runny kara kuzhambu. Adjust the water according to the consistency you desire.  

Can I skip the garlic in the Kuzhambu?

Garlic gives the Hotel flavor, so I add more. You can skip the small onion and garlic if you prefer a no-onion-no-garlic kulambu recipe.  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

Tamarind mixture

Tamarind water, a small lemon-sized tamarind

1/4 tsp Turmeric powder

2 Tomatoes

Salt

2 tbsp Sambar powder

Temper

2 tbsp sesame oil

1/2 tsp mustard seeds

1 tsp urad dal

1/2 tsp fenugreek seeds

2 tbsp small onion

1 tsp garlic

Kuzhambu

Curry leaves

12 small onions

10 garlic
3/4 cup Pachai sundakkai

1/4 tsp castor oil

Authentic Pachai Sundakkai Puli Kuzhambu served with rice and crispy papad.

How to make pachai sundakkai kuzhambu with step by step pictures

  • Add ingredients under “tamarind pulp,” mix well

Tamarind water in a stainless steel vessel for traditional South Indian curry.

Hand adding salt to Pachai Sundakkai Puli Kuzhambu in a stainless steel vessel.

Close-up of Kuzhambu powder in a stainless steel container for traditional South Indian curry.

Fresh tomatoes being added to a cooking pot for traditional South Indian Pachai Sundakkai Puli Kuzha.

  •  Heat oil and add ingredients under” temper”; roast well

Close-up of fenugreek seeds being roasted in a pan for traditional South Indian curry.

Sautéing small onions in a pan for Pachai Sundakkai Puli Kuzhambu recipe.

Close-up of hand adding mustard seeds to hot oil in a pan for cooking.

Urad dal being roasted in a pan for Pachai Sundakkai Puli Kuzhambu.

Fresh garlic cloves being sautéed in a wok for Pachai Sundakkai Puli Kuzhambu.

Roasting spices in a pan for Pachai Sundakkai Puli Kuzhambu.

  • Add curry leaves, small onion, and garlic; saute for 30 seconds

Fresh curry leaves being added to a cooking pan for traditional South Indian dish.

Small onions being sautéed in a pan for traditional South Indian curry.

Sautéing garlic and spices in a pan for Pachai Sundakkai Puli Kuzhambu recipe.

Cooking Pachai Sundakkai and garlic in a pan for Puli Kuzhambu.

  • Add tomato; quick mix
  • Add pachai sundakkai; saute for 2 minutes

Traditional South Indian Pachai Sundakkai Puli Kuzhambu in a wok.

Healthy Pachai Sundakkai and vegetables being sautéed in a pan.

  • Add tamarind mixture; boil well till the raw smell goes off and the kuzhambu comes together

Tamarind extract in a traditional black pot, used for making Pachai Sundakkai Puli Kuzhambu.

Pachai Sundakkai Puli Kuzhambu in a traditional black cast iron vessel.

Castor oil used in Pachai Sundakkai Puli Kuzhambu preparation.

Pachai Sundakkai Puli Kuzhambu in a pan, ready to serve.

Healthy Pachai Sundakkai Puli Kuzhambu served with rice and side dishes.

Healthy green turkey berry curry served with rice and side dishes.

Pachai sundakkai kara kuzhambu

puli kuzhambu
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Ingredients

Tamarind mixture

  • Tamarind water a small lemon-sized tamarind
  • 1/4 tsp Turmeric powder
  • 2 Tomatoes
  • Salt
  • 2 tbsp Sambar powder

Temper

  • 2 tbsp sesame oil
  • 1/2 tsp mustard seeds
  • 1 tsp urad dal
  • 1/2 tsp fenugreek seeds
  • 2 tbsp small onion
  • 1 tsp garlic

Kuzhambu

  • Curry leaves
  • 12 small onions
  • 10 garlic
  • 3/4 cup Pachai sundakkai
  • 1/4 tsp castor oil

Instructions

  • Add ingredients under “tamarind pulp,” mix well
  • Heat oil and add ingredients under” temper”; roast well
  • Add curry leaves, small onion, and garlic; saute for 30 seconds
  • Add tomato; quick mix
  • Add pachai sundakkai; saute for 2 minutes
  • Add tamarind mixture; boil well till the raw smell goes off and the kuzhambu comes together

Video

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Authentic Pachai Sundakkai Puli Kuzhambu served with rice and crispy papad.

 

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