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Vetrilai kulambu is a healthy tamarind-based south Indian kuzhambu recipe. Quick 20 minutes kuzhambu stays good for a week. kulambu is travel friendly.

Puli KUZHAMBU

I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes poondu kuzhambu, Appalam Kuzhambu, enna kathirikai kuzhambu, and Onion Vatha Kuzhambu are some of my favorite kulambu varieties. I also love Saravana Bhavan hotel style kara Kuzhambu.

Vethalai marundhu kulambu

If you are thinking of tasty ways to make betel leaves-based recipes, this kuzhambu is a great option. It is good for digestion.

CAN I USE TAMARIND PASTE?

Yes, you can use homemade tamarind paste. If you are using store-bought tamarind paste, adjust the quantity according to its soreness.

CAN I add TOMATOES?

If you like the soreness from tomatoes adjust the tamarind accordingly. Pulikaichal, puli aval, and instant puli sadam are some of my favorite tamarind-based dishes

The shelf life of betel leaves kuzhambu

It stays good for 1 week in the fridge. For longer shelf life increase oil and reduce into a thick kuzhambu.

Spice for marudhu kuzhambu?

I have used pepper and red chilli for spice. Adjust the seasoning according to your taste. You can use sambar powder instead in that case adjust other ingredients accordingly.

COLOR OF THE vetrilai kulambu

the color of the kara Kuzhambu depends on various factors like the red Chilli, tamarind, etc.

WHAT SHOULD BE THE CONSISTENCY OF betel leaves kulambu?

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

CAN I skip small onions and garlic?

Yes, they are optional but it gives an amazing taste to vethala vendhya kulambu so I would recommend them.

Ingredients

Roast and grind

1/2 teaspoon fenugreek seeds

6 betel leaves

1/2 tablespoon coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

4 red chilli

1/2 tablespoon sesame seeds

1/8 teaspoon carom seeds

1 teaspoon sesame oil

3 garlic

1 teaspoon pepper

3 small onion

18 g tamarind

Ginger

Temper

2 tablespoons sesame oil

1/2 teaspoon mustard seeds

Curry leaves few

Asafoetida

Kuzhambu

Small piece of jaggery

2+ 1/2 cup water

1 teaspoon salt

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

First, Add oil and heat

Furthermore add coriander seeds, mustard seeds, fenugreek seeds, pepper, red chilli, and sesame seeds; saute well and roast well till they turn aromatic

Add small onions and garlic; mix well

Furthermore, add betel leaves and tamarind; mix well

Add 1/2 cup of water; cool and grind

Furthermore add 2 cups of water; blend well

Add 2 tablespoons of sesame oil to a wide-bottomed pan and when the oil is hot

Furthermore, Add mustard seeds; let them splutter

Add curry leaves and asafoetida; mix well

Furthermore, add ground mixture; jaggery and salt ; mix well and boil for around 12 minutes