Puli Kuzhambhu

Puli Kuzhambhu is a traditional south TamilNadu curry which is prepared atleast once (may be twice or thrice) in a week in almost all the houses. This kuzhambhu can be of different varieties depending upon the veges added.

Ingredients

Choice of vegetable - Refer 'varieties section' below
Tamarind - 1 1/2 pods
Coconut - 1/4 of a whole coconut
Red chillies - 2
Cumin - 1/4 sp
Big onion - 1/2 (or) equivalent small onions
Coriander powder - 1 sp
Red chilli powder - 1/2 sp
Turmeric powder - 1/4 sp
Salt - To taste
Tomato - 1 / 2
Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Onion - 2 sp
Curry leaves - 10 Nos.

Method

1. Grind coconut, red chillies and cumin to a fine paste along with necessary water.
2. To this, add big onion and grind to a fine paste.
3. Soak tamarind in hot water for 10 min and extract tamarind juice.
4. Cut the vegetable into big bite - sized pieces.
5. Transfer the diced veges to a pan and add water just to cover the veges and cook in a mediun heat. (Some veges need not be cooked at the beginning. They need to be added later. REFER - 'varieties')
6. When the veges are half cooked, add the grind masala, tamarind extract, the masala powders,salt and tomato (cut into four) along with necessary water to cook the masala.
7. If the veges are to be added later, add them once the kuzhambhu starts to boil.
8. When the kuzhambhu is 3/4th done, do the seasoning and add to the kuzhambhu.
9. Let this simmer for about 5 - 10 min in a low heat till the required consistency is reached.
10. Serve with white rice. Can also be taken with idli / dosa occasionally.

Varieties

Name of the Kuzhambhu	Basic vegetable / Ingredient	How to add	When to add	Special Ingredients / Conditions
Katharikai Puli Kuzhambhu	Brinjal - 3 Nos.	Cut into big pieces & add as such	In the beginning with water till half cooked	-
Urulaikilangu Puli Kuzhambhu	Potato - 2 Nos. medium sized	Cut into big pieces & add as such	In the beginning with water till half cooked	-
Vendaikkai Puli Kuzhambhu	Okra (Ladys finger) - 10 Nos.	Cut into big pieces, dry roast in low heat for 5 min & add	When Kuzhambhu starts to boil	-
Paagarkai Puli Kuzhambhu	Bittergourd - 1 No. medium sized	Cut into thin round slices & add as such	When Kuzhambhu starts to boil	-
Mochakottai Puli Kuzhambhu	Mochakottai - 1/2 cup	Soak in water overnight, pressure cook & add	When Kuzhambhu starts to boil	Do not overcook the mochakottai in the pressure cooker
Mochakottai Katharikai Puli Kuzhambhu	Mochakottai - 1/4 cup Brinjal – 1 No	Soak mochakottai in water overnight, pressure cook & add. Cut brinjal into big pieces & add as such	Add brinjal in the beginning with water till half cooked & Mochakottai when kuzhambhu starts to boil.	Do not overcook the mochakottai in the pressure cooker
Cauliflower Potato Puli Kuzhambhu	Cauliflower florets – 10 Nos. (big size) Potato – 1 No.	Cut into big pieces & add as such	Add potato in the beginning with water till half cooked & cauliflower when Kuzhambhu starts to boil	Grind 3 pods of garlic and ½ inch of ginger along with coconut masala. Reduce the tamarind to 1 pod only.

Urulaikilangu Puli Kuzhambhu

Vendaikkai Puli kuzhambhu

Cauliflower Potato Puli kuzhambhu