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    Home » Kuzhambu | Kulambu » Sundakkai vatha kuzhambu | Arachuvitta Vathal kulambu

    Sundakkai vatha kuzhambu | Arachuvitta Vathal kulambu

    November 19, 2021 By Vidya Srinivasan Leave a Comment

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    Sundakkai vatha kuzhambu | Arachuvitta 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 | arachuvitta 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.

    Sundakkai vatha kuzhambu | Arachuvitta 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 | arachuvitta vatha kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe 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 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.

    Kuzhambu varieties  with tamarind

    Kuzhambu varieties without tamarind 

    Pulikaichal

    puli aval

    instant puli sadam

     

    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

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    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

    • 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

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