PULI KULAMBU | TIRUNELVELI GARLIC PULI KULAMBU

puli - kulambu copy

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.
Tirunelveli puli kulambu
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
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 ..

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  • 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..

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  • 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.

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  • 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. 

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  • Switch off the flame & transfer to a vessel. Enjoy mixing with plain rice topped with gingely oil (optional) !

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garlic puli kulambu recipe

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32 thoughts on “PULI KULAMBU | TIRUNELVELI GARLIC PULI KULAMBU”

  19. dewdrops

    Hi chitra
    Tried your easy puli kuzhambu.
    Everything was good. I felt I should have reduced tamarind quantity because it was too tangy. Will make some adjustments in the quantity next time and keep you posted.
    Thanks for the easy recipe. Why have you not posted easy kurma recipe for rice? Preferably without ginger garlic please.
    Keerthi

    Reply
    1. Chitra

      Thank u so much for trying and taking time to write here 🙂 I am so glad. Regarding tamarind,the tanginess of tamarind varies.ie,black color tamarind tastes too tangy and white ones are milder.So if u feel the gravy is too tangy after u prepare,u can adjust its tanginess by adding red chilli powder,little water and salt.Boil for sometime and taste.it will be right.This is what i do to adjust tanginess if it goes high 🙂 I'll post some easy kurma recipe for rice very soon.If u are interested,please check this soya chunks gravy which tastes like kurma.But it has ginger,garlic.U can omit and try.It tastes good.

      http://www.chitrasfoodbook.com/2013/09/soya-chunks-gravy-for-rice-n-rotisoya.html

      Reply
  20. Unknown

    Thank you for the delish recipe! .. Made this for lunch today .. Tho i added brinjal .. i did have a little trouble tryin to get it to thicken up .. but it tasted just as good! 🙂

    Reply
    1. Chitra

      Thanks Hareni for trying and feedback.I am glad.Regarding thickness,as we make this kuzhambu slightly thin,we don't boil it for long time.If u want thick gravy,u can boil for more time.It will sure becomes thick as it cools down.U made my day with ur feedback 🙂

      Reply
  21. sathiya

    wow delicious kulambu which my mom usually makes too and it brings back my memories of my home town tirunelveli, especially the terms acchi, sundacurry etc. even we had the custom of mixing pulikulambu with dal for curd rice. looking forward to try it….

    Reply
  22. sathiya

    wow delicious kulambu which my mom usually makes too. it brings back my memories of my home town tirunelveli , especially the terms acchi, sundacurry etc. even we had the custom of mixing this pulikulambu with dal for curd rice. thank u for rekindling my memories and looking forward to try it too….

    Reply
    2. Unknown

      Wow. Nice receipe. I am not a good cook however after I saw the receipe tempted and prepared the dish. It really came out good and my wife and daughter liked it very much. In fact it is a surprise dish for my wife. Thanks a ton for sharing this receipe.
      – Saravanan

      Reply
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