Pulikuzhambu is one of the easiest kuzhambu variety that could be made instantly if pulikuzhambu podi is handy. In every tirunelveli home, this recipe is made more often. I love this recipe especially when my mom makes it. During my college days, my friends used love this recipe. One of my college friend requested to post this recipe in my blog post. It can be served with hot steam rice,gingelly oil and sutta applam. It can also be served as a side dish for dosa, upma and adai.
Separate pulikuzhambu podi is prepared and stored at home,similar to sambar powder and rasam powder. It is one of the handy spice powder that should be available in home. If we add any vathal such as lady finger vathal, manathakali vathal to this puzhikulambu it is called as vatha kuzhambu.
Onion and garlic add additional flavour to this pulikuzhambu. Any one of the following vegetable can be added while making this pulikuzhmabu such as drumstick, potato, senai kizhanghu (Yam), brinjal, bitter guard or lady's finger.
Preparation time: 10 mins
Cooking time: 20 mins
Serves: 4 nos
Ingredients:
Small onion/ shallots- 25 nos
Garlic cloves - 10 to 15 nos
Curry leaves - few nos
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Drumstick - 1 no (cut into 1 inch length)
Tamarind - 1 (big lemon size)
Pulikuzhambu podi - 2 teaspoon
Turmeric powder - 1 teaspoon
Salt - to taste
Manathakali podi (optional) - 1 teaspoon
Jaggery - 1 small piece / (1 tablespoon)
Gingelly oil - 4 tablespoon
Method to prepare Manathakali podi:
1. Heat one teaspoon of oil in a kadai and add manathakali vathal and few curry leaves to it. Roast well and allow them to cool off.
2. In a mixer, blend off the above mixture and store it in a airtight container. When ever this pulikuzhambu is made, you can add one teaspoon of it, which is good for health and adds additional flavour to kuzhambu.
Method:
1. Soak tamarind in luke warm water and make a thick tamarind juice and extract it. Add rock salt, turmeric powder, puli kuzhambu podi and mix well and keep it aside.
2. Heat 3 tablespoon oil in a kadai, add mustard seeds,once mustard seed splutter add fenugreek seeds, saute it for few seconds and add garlic, curry leaves and onion one by one. Mix well and saute it, until shallots turns translucent colour. Finally add drumstick and saute well.
3. Add tamarind mixture to kadai and allow them to boil until raw smell vanish off.
4. Kuzhambu turns thick and almost oil starts oozing by its side, at this stage reduce the flame and optionally you can add manathakali podi.
5. Mix well and finally add jaggery and one tablespoon oil before switching off the flame.
Yummy, tangy and spicy pulikuzhambu is ready to be served. Serve it with hot rice and sutta appalam.
Tips:
1. Gingelly oil is generally used for making this kuzhambu, it gives nice aroma to kuzhambu.
2. Adding jaggery at last gives little sweetness to this kuzhambu.
Separate pulikuzhambu podi is prepared and stored at home,similar to sambar powder and rasam powder. It is one of the handy spice powder that should be available in home. If we add any vathal such as lady finger vathal, manathakali vathal to this puzhikulambu it is called as vatha kuzhambu.
Onion and garlic add additional flavour to this pulikuzhambu. Any one of the following vegetable can be added while making this pulikuzhmabu such as drumstick, potato, senai kizhanghu (Yam), brinjal, bitter guard or lady's finger.
Preparation time: 10 mins
Cooking time: 20 mins
Serves: 4 nos
Ingredients:
Small onion/ shallots- 25 nos
Garlic cloves - 10 to 15 nos
Curry leaves - few nos
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Drumstick - 1 no (cut into 1 inch length)
Tamarind - 1 (big lemon size)
Pulikuzhambu podi - 2 teaspoon
Turmeric powder - 1 teaspoon
Salt - to taste
Manathakali podi (optional) - 1 teaspoon
Jaggery - 1 small piece / (1 tablespoon)
Gingelly oil - 4 tablespoon
Method to prepare Manathakali podi:
1. Heat one teaspoon of oil in a kadai and add manathakali vathal and few curry leaves to it. Roast well and allow them to cool off.
2. In a mixer, blend off the above mixture and store it in a airtight container. When ever this pulikuzhambu is made, you can add one teaspoon of it, which is good for health and adds additional flavour to kuzhambu.
Method:
1. Soak tamarind in luke warm water and make a thick tamarind juice and extract it. Add rock salt, turmeric powder, puli kuzhambu podi and mix well and keep it aside.
2. Heat 3 tablespoon oil in a kadai, add mustard seeds,once mustard seed splutter add fenugreek seeds, saute it for few seconds and add garlic, curry leaves and onion one by one. Mix well and saute it, until shallots turns translucent colour. Finally add drumstick and saute well.
3. Add tamarind mixture to kadai and allow them to boil until raw smell vanish off.
4. Kuzhambu turns thick and almost oil starts oozing by its side, at this stage reduce the flame and optionally you can add manathakali podi.
5. Mix well and finally add jaggery and one tablespoon oil before switching off the flame.
Yummy, tangy and spicy pulikuzhambu is ready to be served. Serve it with hot rice and sutta appalam.
Tips:
1. Gingelly oil is generally used for making this kuzhambu, it gives nice aroma to kuzhambu.
2. Adding jaggery at last gives little sweetness to this kuzhambu.
N thanks for the quick reply...aunty's superhit recipe...can't wait to try
ReplyDeleteThank you dear
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