Jump to Recipe Jump to Video Print 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 some of my favorite kulambu varieties. I also love two version tamil nadu hotel-style Kara Kuzhambu with and without coconut. Freshly ground kuzhambu masala without coconut gives an aromatic flavor to the sundakkai kara kuzhambu.

how much puli should I use for the Kuzhambu recipe?

Though it is a 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 quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind based dishes

Any subsitute for Vathal?

Okra | ladies finger is of our family’s favorite vegetables. I love using it for puli kuzhambu, Mor Kuzhambu, Iru puli kuzhambu, thenga aracha Kuzhambu. You can also use Brinjal, a drumstick. If you are out of veggies, sauté manathakkali vathal and add them at the end.

Can I use Sambar powder?

yes, you can use Sambar powder instead of kashmiru Chilli powder. Freshly ground Kuzhambu masala gives an aromatic flavor to the Kuzhambu so I would recommd 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, tomatoes, 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 in room temperature. Perfect travel food

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 skip garlic to the Kuzhambu?

Garlic gives Hotel flavor so i add more .you can skip small onion and garlic if you prefer 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.

Sundakkai vatha kuzhambu

hotel style kara kulambu

5 from 2 votes

Print Pin Comment

Ingredients

To roast

3 red chilli
Few fenugreek seeds
1 urad dal
2 teaspoon chana dal
1 teaspoon pepper
1 + 1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
8 garlic
1/2 teaspoon cumin seeds
1 teaspoon peanut oil
1/2 tablespoon Kashmiri chilli powder heaped
generous pinch of turmeric powder

To temper

3 tablespoon sesame oil
1/4 cup sundakkai
few fenugreek seeds
1/4 teaspoon mustard seed
few curry leaves

For kuzhambu

10 garlic cloves chopped
15 small onions chopped
1 big tomato chopped
3 cups of tamarind water
required salt
1 cup of water
jaggery little
a generous portion of asafoetida
1 teaspoon sesame oil

Instructions

Add red chilli, fenugreek seeds, urad dal, chana dal, fennel seeds, pepper, coriander seeds, garlic, and peanut oil in a heavy-bottomed pan and saute in low flame for 2 minutes
Furthermore, add cumin seeds and saute in low flame till they turn aromatic
Add Kashmiri chilli powder and turn off the stove. Mix well and add turmeric powder
Transfer to a plate and cool completely. add little water and grind
Add sesame oil to a wide pan and heat
When oil is hot add dried turkey berry, mustard seeds, fenugreek seeds and saute. Let mustard seeds splutter and turkey berry get roasted
Add curry leaves and give a quick saute
Furthermore, add garlic and saute for 2 minutes
Add small onion and saute for 2 minutes
Furthermore, add tomato and saute for 2 minutes
Add tamarind water, salt, ground masala, water, and boil for 20 minutes
Finally add jaggery, hing, and oil, boil for 3 minutes and turn off the stove. tasty Tamil Nadu hotel-style kuzhambu ready

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients

To roast

3 red chilli

Few fenugreek seeds

1 urad dal

2 teaspoon chana dal

1 teaspoon pepper

1 + 1/2 teaspoon coriander seeds

1/2 teaspoon fennel seeds

8 garlic

1/2 teaspoon cumin seeds

1 teaspoon peanut oil

1/2 tablespoon Kashmiri chilli powder, heaped

generous pinch of turmeric powder

To temper

3 tablespoon sesame oil

1/4 cup sundakkai

few fenugreek seeds

1/4 teaspoon mustard seed

few curry leaves

For kuzhambu

10 garlic cloves, chopped

15 small onions, chopped

1 big tomato, chopped

3 cups of tamarind water

required salt

1 cup of water

jaggery little

a generous portion of asafoetida

1 teaspoon sesame oil

How to make Sundakkai vatha kuzhambu with step by step pictures:

Add red chilli, fenugreek seeds, urad dal, chana dal, fennel seeds, pepper, coriander seeds, garlic, and peanut oil in a heavy-bottomed pan and saute in low flame for 2 minutes