Basic Puli Kuzhambu
Category
Gravies
Cuisine
South Indian Meals
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.
Recipe Note
Now for the veggies that you can add to this - some veggies need to be sauteed in oil before its added to the kuzhambu - like small onions, vendakkai etc. Some can be added directly and they'll cook just fine - like sweet potatoes and pumpkin. Some need to be pressure cooked - like carrtos, beet root etc. You will get best results if you use @mylaporekitchens puli kuzhambu podi. Serve with hot rice !
You can also use @mylaporekitchens sambar podi, vathakuzhambu podi or kaara kuzhambu podi to make this. Flavours will differ with each podi.
Basic Puli Kuzhambu
This is the basic Puli Kuzhambu recipe. Adding different veggies creates various versions of the same.