Poondu Kuzhambu | Varuthu araicha kulambu

Poondu Kuzhambu | Varuthu araicha kulambu | garlic kuzhambu | vatha kuzhambu | Arachuvitta vatha 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 | arachuvitta vatha kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe with step-by-step pictures and video recipe. Check out the vatha kuzhambu video recipe, and if you like the video, pls SUBSCRIBE to my channel.

Poondu Kuzhambu | Varuthu Arachicha Kulambu | Garlic Kuzhambu | Vatha Kuzhambu | Arachuvitta Vatha Kulambu | Kara Kuzhambu is a tasty South Indian tamarind-based kuzhambu variety. Tamil Nadu-style puli kuzhambu is a popular hotel-style kara kuzhambu recipe. 

Poondu 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 of Tamil Nadu hotel-style Kara Kuzhambu with and without coconut. Freshly ground kuzhambu masala without coconut gives an aromatic flavor to the poondu kara kuzhambu. 

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

Can I use Sambar powder?

Yes, you can use Sambar powder instead of Kashmiri chili powder. Freshly ground Kuzhambu masala gives an aromatic flavor to the Kuzhambu, so I would recommend that for Tamil hotel-style kulambu 

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, etc. I have used Kashmiri Chilli powder 

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 be the consistency of puli kuzhambu?

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

Can I use frozen garlic in the Kuzhambu?

Garlic gives the Hotel flavor, so I add more. You can skip the small onion.  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

Ingredients

To roast

1/4 fenugreek seeds

1/2 teaspoon chana dal

1/4 teaspoon urad dal

1/2 teaspoon pepper

Curry leaves

1/2 tablespoon coriander seeds

5 garlic

1/2 teaspoon sesame oil

To temper

3 tablespoons sesame oil

1/2 teaspoon mustard seed

For kuzhambu

1+1/2 cups garlic clovesA 

few curry leaves

1/2 tablespoon Kashmiri chilli powder

1 teaspoon chilli powder

2 + 1/2  of tamarind water

required salt

jaggery little

How to make poondu kuzhambu with step-by-step pictures 

• Add fenugreek seeds, urad dal, chana dal, pepper, coriander seeds, cumin seeds, and sesame oil in a heavy-bottomed pan and saute well

• Furthermore, add garlic and curry leaves; saute

• cool completely. Add a little water and grind

• Add sesame oil to a wide pan and heat
• When oil is hot, add mustard seeds; splutter

• Furthermore, add garlic and  curry leaves; saute till they turn golden brown

• Add Kashmiri chilli powder and chilli powder; give a quick mix

• Furthermore, add tamarind water, salt, and boil for 5 minutes

• Add ground masala and  jaggery; boil till the kuzhambu comes together

poondu kuzhambu

varuthu araicha kuzhambu

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Ingredients

To roast

• 1/4 fenugreek seeds
• 1/2 teaspoon chana dal
• 1/4 teaspoon urad dal
• 1/2 teaspoon pepper
• Curry leaves
• 1/2 tablespoon coriander seeds
• 5 garlic
• 1/2 teaspoon cumin seeds

To temper

• 3 tablespoons sesame oil
• 1/2 teaspoon mustard seed

For kuzhambu

• 1 +1/2 cups garlic clovesA
• few curry leaves
• 1/2 tablespoon Kashmiri chilli powder
• 1 teaspoon chilli powder
• 2 + 1/2 of tamarind water
• required salt
• jaggery little

Instructions

• Add fenugreek seeds, urad dal, chana dal, pepper, coriander seeds, cumin seeds, and sesame oil in a heavy-bottomed pan and saute well
• Furthermore, add garlic and curry leaves; saute
• cool completely. Add a little water and grind
• Add sesame oil to a wide pan and heat
• When oil is hot, add mustard seeds; splutter
• Furthermore, add garlic and  curry leaves; saute till they turn golden brown
• Add Kashmiri chilli powder and chilli powder; give a quick mix
• Furthermore, add tamarind water, salt, and boil for 5 minutes
• Add ground masala and  jaggery; boil till the kuzhambu comes together

Video

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