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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 teaspoon Turmeric powder

2 Tomatoes

Salt

2 tablespoon Sambar powder

Temper

2 tablespoon sesame oil

1/2 teaspoon mustard seeds

1 teaspoon urad dal

1/2 teaspoon fenugreek seeds

2 tablespoon small onion

1 teaspoon garlic

Kuzhambu

Curry leaves

12 small onions

10 garlic
3/4 cup Pachai sundakkai

1/4 teaspoon castor oil

How to make pachai sundakkai kuzhambu with step by step pictures

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