Hello friends , sorry for disappearing these days from blogging. My sis & mom were with me So I was bit busy..We had a good time together. Time went on by chatting ,roaming n shopping. We enjoyed our mom’s Tirunelveli recipes after a long time. I learnt all my mom’s special recipes and clicked them. So next few recipes will be from my mom’s hand. Coming to this post,
This is my mom’s Tiruneliveli style puli kulambu recipe she learnt from her mom ( my aachi). This kulambu is made with freshly ground masala. So it smells great. U can also use vegetables like brinjal, drumstick, dried mango (manga vathal) and small onions. I used garlic here. We love to have it with kootu and papad as accompaniment. Its a very nice combo. For curd rice, we mix
dal/paruppuand this kulambu and have it as a side dish. It tastes yummy. We also make sunda curry with this left over kuzhambu by mixing it with
keerai kadayal. It’s one of the best side dishes for curd rice. This kulambu stays good for a week when refrigerated. This version is very different from our usual
kara kuzhambu and
vathakulambu. Try this Nellai puli kulambu recipe, you’ll love for its fresh masala flavour.
INGREDIENTS
- Tamarind – A big gooseberry size
- Salt and water – as needed
To roast and grind
- Cooking oil – 1 tsp
- Dhania/coriander seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Chana dal – 1/2 tsp
- Red chilli – 6 nos ( add 4 if you want less spicy taste)
- Pepper corns – 1/2 tsp
- Jeera – 1/4 tsp
Small onions – 3 nos
Curry leaves – few (5 nos)
To temper & saute
- Cooking oil – 2 tsp
- Mustard seeds – 1/2 tsp
- Methi seeds – 1/2 tsp
- Urad dal – 1 tsp
- Garlic – 20 cloves
- Curry leaves – few
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HOW TO MAKE PULI KULAMBU – METHOD
- Soak tamarind in warm water and take the extract using 1.5 cups of water. Set aside. Peel the garlic cloves and crush it slightly using the bottom of tumbler or rolling pin ( crushing the garlic slightly helps in getting a nice flavour of garlic while u saute).. Keep it aside. Roast all the above said ingredients using a tsp of oil ..
- Grind to make a smooth paste. Then add small onions and curry leaves and grind them again to make a very nice paste. Make sure the paste is very smooth , add water accordingly..
- In a kadai , heat a tbsp of oil and temper mustard , urad dal , methi seeds. Let it splutter. Now add the crushed garlic and saute till you get a nice smell.
- Finally add 1.5 cups of tamarind extract , turmeric powder , salt and the ground masala paste. Let it boil very well for 10mins. It thickens. This kulambu will be slightly watery and not very thick like vatha kuzhambu. Boil for some more time to make it thick if you like.
- Switch off the flame & transfer to a vessel. Enjoy mixing with plain rice topped with gingely oil (optional) !
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