Basic Puli Kuzhambu
South Indian Meals
Gravies
Basic pulikuzhambu. Add various veggies to create your own versions.
Ingredients
- MK Puli Kuzhambu Podi
- Sesame /Gingelley oil
- Tamarind - lemon sized ball
- Rice flour - 1 to 1.5 tbso for thickening
- Jaggery - mediumm sized piece
- Mustard - 1 tsp
- Fenugreek seeds - a pinch
- Jeera - a pinch
- Channa dal - 1 tbsp
- Tuvar dal - 1 tbsp
- Red chillies - 2 to 3
- Curry leaves
- Asafoetida
Directions
Extract tamarind from a small lemon sized ball. I usually add the requisite salt along with the tamarind while soaking. Heating it up and cooling helps easy extraction.
Heat kadai and add sesame / gingelley oil. Temper with mustard seeds, a pinch of fenugreek seeds, channa dal, toor dal, red chillies, curry leaves and asafoetida. Switch off the flame. You can also do the next step by lowering the flame if you are sure you won’t burn the podis you are about to add.
- To this hot mixture, add 4 tbsp of @mylapore kitchens puli kuzhambu podi or vathakuzhambu podi and 1 tbsp of rice flour. Give a quick mix in the oil.
Once you start getting the aroma of the spice powders, add tamarind extract and let it boil. Add a medium sized chunk of jaggery to the kuzhambu.
- Add your veggies. let it all cook together. Once it starts thickening, you can switch it off.