Sundakkai vatha kuzhambu | Arachuvitta Vathal kulambu | Kara Kuzhambu | Puli kulambu | Tamil Nadu style kara kuzhambu |iyer vatha kuzhambu | iyengar puli kuzhambu | arachuvitta vatha kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe with step-by-step pictures and video recipe. Check out the vathal kuzhambu video recipe and if you like the video pls SUBSCRIBE to my channel.
Sundakkai vatha kuzhambu | Arachuvitta Vathal kulambu | Kara Kuzhambu | Puli kulambu is a tasty South Indian tamarind based kuzhambu variety. Traditional Tamil Brahmin style kuzhambu is easy to make and stays good for a week
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 versions 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?
. The amount of tamarind depends on the sourness of the tamarind so adjust the quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind-based dishes
Any substitute for Vathal?
Okra | ladies finger is one 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 Kashmiri Chilli powder + fresh ground. Freshly ground Kuzhambu masala gives an aromatic flavor to the Kuzhambu so I would recommend that for authentic iyer 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 pull kuzhambu?
In our home, we prefer thick kara kuzhambu. Adjust the water according to the consistency you desire.
can I add garlic to the Kuzhambu?
Yes, refer hotel sundakkai vatha kuzhambu. 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
To roast
1 teaspoon toor dal
4 red chilli
1/2 teaspoon fenugreek seeds
1/4 urad dal
1 teaspoon chana dal
Curry leaves
1 tablespoon coriander seeds
1/2 teaspoon Kashmiri chilli powder, heaped
1/4 teaspoon rice
Roast sundakkai
2 tablespoon sesame oil
1/4 cup sundakkai
To temper
1 tablespoon sesame oil
few fenugreek seeds
1/2 teaspoon mustard seed
few curry leaves
2 red chilli
1 tablespoon chana dal
a generous portion of asafoetida
For kuzhambu
1+1/2 cup thick tamarind water
required salt
1+1/2 cup thin tamarind water
1/2 tablespoon jaggery little
1 cup water
1 teaspoon sesame oil
How to make Sundakkai vathal kuzhambu with step-by-step pictures
- Add oil and heat
- Furthermore add red chilli, fenugreek seeds, urad dal, chana dal, toor dal, coriander seeds, rice, red chilli, and curry leaves; mix well
- Saute till they turn aromatic and change color
- Transfer and cool
- Add Kashmiri chilli powder and grind it into a powder
- Furthermore, add water and grind again
- Add sesame oil to a wide pan and heat
- When the oil is hot add dried turkey berry roast
- Turn off the stove and Transfer
- Add 1 tablespoon of oil and heat
- Furthermore add mustard seeds, chana dal, fenugreek seeds, curry leaves, and red chilli; splutter
- Add asafoetida; mix well
- Add tamarind water, salt, turmeric powder, and boil for 8 minutes
- Furthermore add the ground paste, water, and jaggery; mix well and boil for 10 minutes
- Add roasted sundakkai and bring to a boil
- Finally, add oil ; mix well and turn off the stove
Ingredients
To roast
- 1 teaspoon toor dal
- 4 red chilli
- 1/2 teaspoon fenugreek seeds
- 1/4 urad dal
- 1 teaspoon chana dal
- Curry leaves
- 1 tablespoon coriander seeds
- 1/2 teaspoon Kashmiri chilli powder heaped
- 1/4 teaspoon rice
Roast sundakkai
- 2 tablespoon sesame oil
- 1/4 cup sundakkai
To temper
- 1 tablespoon sesame oil
- few fenugreek seeds
- 1/2 teaspoon mustard seed
- few curry leaves
- 2 red chilli
- 1 tablespoon chana dal
- a generous portion of asafoetida
For kuzhambu
- 1 +1/2 cup thick tamarind water
- required salt
- 1 +1/2 cup thin tamarind water
- 1/2 tablespoon jaggery little
- 1 cup water
- 1 teaspoon sesame oil
Instructions
- Add oil and heat
- Furthermore add red chilli, fenugreek seeds, urad dal, chana dal, toor dal, coriander seeds, rice, red chilli, and curry leaves; mix well
- Saute till they turn aromatic and change color
- Transfer and cool
- Add Kashmiri chilli powder and grind it into a powder
- Furthermore, add water and grind again
- Add sesame oil to a wide pan and heat
- When the oil is hot add dried turkey berry roast
- Turn off the stove and Transfer
- Add 1 tablespoon of oil and heat
- Furthermore add mustard seeds, chana dal, fenugreek seeds, curry leaves, and red chilli; splutter
- Add asafoetida; mix well
- Add tamarind water, salt, turmeric powder, and boil for 8 minutes
- Furthermore add the ground paste, water, and jaggery; mix well and boil for 10 minutes
- Add roasted sundakkai and bring to a boil
- Finally, add oil ; mix well and turn off the stove
Video
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