Puli Kuzhambu is a tangy tamarind based South Indian gravy which is made using a single or a combination of vegetables. As such Puli Kulambu makes a very rare appearance in my household as there are no takers for it, but I love to have it with hot rice dribbled liberally with ghee. Of all the Puli Kulambu varieties, I love this one very much as the flavor and aroma is more appetizing than the other varieties of puli kulambu. The drumstick (Murungakkai) soaked in the puli kulambu is absolutely mouthwatering to eat along with curd rice. If you have not given it a try, its high time you did and also do not forget to check out Vendakkai Puli Kuzhambu as well.
Murungakkai Puli Kuzhambu Recipe
Prep time: 10 mins | Cook time: 20 mins | Serves: 4
Recipe Cuisine: South Indian | Recipe Category: Main
Recipe Cuisine: South Indian | Recipe Category: Main
Ingredients:
- Drumstick (Murungakkai) – 2
- Tamarind – 1 small lemon size
- Shallots (Sambar vengayam) – 100 gms
- Tomato – 1/2
- Sambar powder – 3 tsp
- Coriander powder – 1/2 tsp
- Mustard seeds – 1/2 tsp
- Vengaya Kari Vadagam – 2 pinch
- Asafetida – 2 pinch
- Fenugreek seeds – 1/4 tsp
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 2 tbsp
Instructions:
- Soak the tamarind in hot water for 15 to 20 mins, extract the pulp and keep aside.
- Chop the shallots into half and chop the tomatoes finely and keep aside. Cut the drumstick into finger length pieces and keep it ready.
- Heat a pan with oil, add mustard seeds and kari vadagam and let it splutter.
- Add asafetida, fenugreek seeds, curry leaves, chopped sambar vengayam and saute over medium flame till the onions become pink.
- Add the tomatoes, drumsticks, mix well and close with a lid. Reduce the flame to low and let it cook for 4 to 5 mins. The tomatoes will become mushy and the drumstick would have softened.
- Add sambar powder, coriander powder and mix well. Sauté well and you can see the mixture becoming dry and thick.
- Add the tamarind extract, salt and add 1/4 cup water approx., if you find the mixture to be too thick and let the kulmabu cook over medium flame for 8 to 10 mins. Switch off stove and transfer to a serving bowl.
- Serve hot with rice and accompaniments.
Notes:
- Instead of using the combination of sambar powder and coriander powder like I usually do while making puli kulambu, you can use store bought kulambu chilly powder.
- I prefer to add 1/2 a tomato while I reduce the amount of tamarind extract to compensate the tanginess as tamarind is a heat emitting substance.
- Instead of sambar vengayam, you can also use regular onions.
- Using sesame oil (nalla ennai) enhances the flavor of the kulambu.
- Using vengaya kari vadagam is optional. I add it because I love its flavor in the kulambu.
