Puli Kulambu is a spicy, tangy curry made by sauteeing veggies, tomato & onion and cooking it with tamarind extract, spice powders & ground coconut paste. Puli Kulambu is an excellent curry for rice & side for tiffin. Vendakkai Puli Kulambu and Kathirikkai Puli Kulambu Recipe featured in this post with step by step pictures.
Puli Kuzhambu Recipe is from my neighbor. The version amma makes is with lots of coconut and the gravy is very thick.Though I love any tangy version pulizhambu recipes, this one is my most favorite.
About Puli Kulambu
Puli Kulambu is one of the most popular tangy south indian curries that serves as a great sidedish for rice. We make Puli Kulambu to gow tih rice for lunch and use the leftover as a sidedish for idli, dosa for dinner.
Puli Kulambu is a tangy tamarind based curry made with vegetable, spices and ground coconut paste. There are many variations to puli kuzhambu with coconut , without coconut , Arachuvitta Puli Kulambu etc.
This Puli Kulambu Recipe is from my friend / neighbour. I have tasted this Puli Kulambu many times especially when I was having gugu in me.When I asked her the recipe she gave me and mentioned about the kulambu milagai thool she uses for many south indian kuzhambu and gravies which gives it the unique taste. But this time I used my sambar powder only but still the curry tastes so good and it was finger lickingly good. Next time I will try with kuzhambu milagai thool as she said.
Puli Kulambu Recipe
- Vendakkai Puli Kulambu – This is my most favorite recipe that tops all my puli kulambu recipes, do try this and enjoy.
- Kathirikkai Puli Kulambu – Kathirikkai has become my favorite vegetable but except me no one likes it at home so I very rarely make this kuzhambu.
Puli Kulambu Ingredients
- Tamarind : Tamarind is one of the main ingredient for Puli Kulambu to give a tangy taste.
- Spice powder : Spice powder like sambar powder is a must for Puli Kulambu as it helps to thicken the kulambu, also gives nice flavour to the curry.
- Vegetables : Any vegetable like vendakkai, kathirikkai, sepenkilangu or just onion can be ised for this puli kulambu. Tomato is added along with small onion to balance the tanginess and adds flavour.
- Tempering : A basic tadka is made using mustard seeds, urad dal, curry leaves and red chillies.
- Coconut : Puli Kulambu can be made with coconut, without coconut.
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Puli Kulambu
Ingredients
- 10 nos ladies finger or any vegetable of your choice
- 1 small lemon size tamarind
- 15 nos small onion
- 5 pearls garlic
- 1 medium sized tomato
- 1 and 1/2 tbsp coconut
- 2 tsp sambar
- a generous pinch turmeric powder
- 1 cup water
- salt to taste to taste
To Temper:
- 3 tbsp gingelly oil
- 1 tsp vadagam optional
- 3 small red chillies
- few curry leaves
- 3/4 tsp mustard seeds
- 1/2 tsp urad dal
Instructions
-
Rinse the veggie well to remove the dirt on the outer skin if any.Wipe off with a tissue paper to remove moisture. Trim both the edges.
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Chop it into bite sized pieces nearly 3/4 inch long.In a kadai(I used my mud pot kadai) heat gingelly oil, add vendakkai and saute till it shrinks.Fry till it shrinks in size and the stickiness is reduced.
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In a kadai / pan heat oil - add the items listed under 'to temper', then add onion and garlic, fry for 2mins.
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Add tomato and saute till its mushy and raw smell leaves.Then add sambar powder or kuzhambu milagai thool and saute for 2 mins or until the masalas are nicely blended.
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Add the cooked vendakkai and saute for few mins.Soak tamarind in hot water and extract the slightly thin tamarind water.
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Strain it and add it.Now add water and let the gravy boil for a good 10 mins in low flame.
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It will start to thicken.Grind coconut with little water to a smooth paste.
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Add coconut paste and let it boil for a good 5mins in low flame.When oil starts to separate switch off.
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Serve with hot rice.
Notes
- Add a cup of water to tamarind and make a thin extract.
- I recommend adding gingelly oil(nallennai) , if you don't have then go ahead with your usual cooking oil.
- Keeps well for 1 day even without refrigeration.
- I used kuzhambu milagai thool, you can use sambar powder instead.
- You can even add any other vegetable that you use four puli kuzhambu.
How to make Puli Kulambu
- Rinse the veggie well to remove the dirt on the outer skin if any.Wipe off with a tissue paper to remove moisture. Trim both the edges.
- Chop it into bite sized pieces nearly 3/4 inch long.In a kadai(I used my mud pot kadai) heat gingelly oil, add vendakkai and saute till it shrinks.Fry till it shrinks in size and the stickiness is reduced.
- In a kadai / pan heat oil – add the items listed under ‘to temper’, then add onion and garlic, fry for 2mins.
- Add tomato and saute till its mushy and raw smell leaves.Then add sambar powder or kuzhambu milagai thool and saute for 2 mins or until the masalas are nicely blended.
- Add the cooked vendakkai and saute for few mins.Soak tamarind in hot water and extract the slightly thin tamarind water.
- Strain it and add it.Now add water and let the gravy boil for a good 10 mins in low flame.
- It will start to thicken. Grind coconut with little water to a smooth paste.
- Add coconut paste and let it boil for a good 5mins in low flame.When oil starts to separate switch off.
Serve with hot rice.
Expert Tips
- Add a cup of water to tamarind and make a thin extract.
- I recommend adding gingelly oil(nallennai) , if you don’t have then go ahead with your usual cooking oil.
- Keeps well for 1 day even without refrigeration.
- I used kuzhambu milagai thool, you can use sambar powder instead.
- You can even add any other vegetable that you use four puli kuzhambu.
Variations
- You can replace kuzhambu milagai thool with sambar powder or add 1 tsp red chilli powder along with 1 tsp coriander powder. It tastes great too.
- You can use vegetables like Vendakkai, Kathirikkai, Small onion for Puli Kulambu.
Kathirikai Puli Kulambu, Brinjal Puli Kulambu
Brinjal recipes have become a routine at home these days. After ennai kathirikai kulambu my fav is this Kathirikai Puli Kuzhambu….make some rice,a simple stir fry and you are done with your meal. There were days when I used to hate brinjals and now I wonder myself for being a great lover of brinjals.
Ingredients
Brinjals – 8 to 10
Small Onion – 10
Garlic – 5 pearls
Coconut – 1/4 cup
Tamarind – 1 small lemon size
Red Chilli powder – 1.5 tsp
Coriander powder – 1 tsp
Turmeric powder – a generous pinch
Water – 1 cup
Salt – to taste
To temper
Oil -1 tbsp
Mustard Seeds – 3/4 tsp
Urad Dal – 1/2 tsp
Vadagam – 1 tsp
Red Chillies – 2
Curry leaves – few
Method
- In a pan heat oil – add the items under ‘to temper’ let it splutter then add onion and garlic saute till nicely browned.Meanwhile slit the brinjals like shown(a plus sign) and add the brinjals.
- Saute well till brinjals shrink, add water and let it get cooked.Add tamarind to water and mash it up well and extract the pulp.
- Add the tamarind pulp once brinjals turn soft, allow it to boil. Now add turmeric, red chilli and coriander powders.Add required salt.Grind coconut to a fine paste with little water.
Add the coconut paste and allow it boil for few more mins until it reaches a thick kulambu consistency and oil starts separating.Switch off. 
Cool down and store in a clean airtight container.
My Notes:
- I dont add tomatoes for this kulambu but there is no harm adding it.
- Make sure you add the tamarind and coconut paste only after brinjals get cooked.
- You can add a 1/2 tsp of sambar powder too but make sure to reduce red chilli powder accordingly.
- You can even use other veggies like drumstick along with it.
- It is a spicy curry so adjust spice level accordingly.
- The color of the kuzhambu purely depends on the chilli powder you use.
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