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Sunday, 30 October 2011

Poondu Puli Kuzhambu

Onion small chopped- 1
Tomato large crushed- 1
Small Garlic cloves( whole)- 12
Turmeric powder- 1/4 tsp
Tamarind big lemon sized- 1
Salt to taste
Sesame/ Gingely oil- 4 tbsp
Mustard seeds- 1 tsp
Fenugreek seeds- 1/4 tsp
Curry leaves- few sprigs

Note- if you don't have kulambu thool, use 2 tsp of red chilli powder and 3 tbsp of coriander powder instead of kulambu thool.

Poondu Puli Kuzhambu
Soak lemon sized tamarind in 1/4 cup of hot water, until the water reaches room tempature, then extract the tamarind pulp and discard the residue.
In a medium sized cooking vessel add kulambu thool, turmeric powder, extracted tamarind pulp, crushed tomato and required salt. 
Mix well the tamarind mixture along with other ingredients and add required water until you get thin kulambu consistency. 
In a small kadai heat Gingely oil, when oil is hot add mustard seeds and fenugreek seeds and fry for few seconds. 
Now add the chopped onions, garlic and curry leaves, saute for few mins until onion turns brown and turn of the heat. 
Place the vessel with kulambu mixture on heat and bring it to boil, when the kulambu starts boiling add the fried onion mixture and mix well. 
Check the salt, reduce heat and cook the Pulikulambu until the raw taste of kulambu thool leaves and desired thickness is arrived. 
Serve hot Pulikumabu with Steamed Rice, Poriyal and Applam.


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