Puzhi Kuzhambu – Puli Kuzhambu

Puzhi Kuzhambu is one traditional recipe that we make quite often at home. It goes well with steamed rice and some kootu variety.  For some reasons it tastes best the next day. This stores well outside for 2-3 days and for a week if refrigerated. This Poondu Kuzhambu is a varation to this Kuzhambu.

Now to the recipe….

Puzhi Kuzhambu Ingredients:

• Tamarind paste – 1 tbsp(Approx a lemon’s size)
• Garlic pods – 10 to 15
• Gingely Oil – 5tbsp
• Curry leaves –  a sprig
• Mustard – 1 tsp
• Fenugreek seeds – 1/4 tsp
• Salt – as needed

For the Powder (Puzhi Kuzhambu Podi):

• Pepper Corns – 1 handful
• Coriander seeds – 1tbsp
• Jeera – 1 tsp
• Rice – 1 tsp
• Toor dal – 1 tsp
• Shallots – 3

Method:

• Soak tamarind for 15-20 mins and extract juice from it. Keep aside. I used tamarind paste so mixed it with warm water.For the powder dry roast all the ingredients except shallots until a nice aroma comes from it (Or u can dry roast until the rice is fried). Cool this and grind this to a powder. Then add shallots, (a little amount of water to grind easily) and make a paste.

• Mix this paste along with tamarind extract, add salt and keep it ready. Heat a pan with oil and fry the garlic pods until the raw smell goes off. Add this to the kuzhambu mix that is kept ready. Now in the same oil add mustard and once it splutters add fenugreek seeds followed by curry leaves.

• Pour in the kuzhambu mix and bring it to a boil. Then keep the flame in medium and allow it to boil until it thickens and oil oozes out.

Yummy Puzhi Kuzhambu is ready. Serve hot with steamed rice.. Curd rice and this kuzhambu is the best combo!!!

I love to have this hot with rice and a dollop of gingely oil..

Tips:

1. U can add drumstick or brinjal along with garlic for this kuzhambu. They go well with this.
2. Use gingely oil as it has a unique flavor.
3. U can reduce the amount of pepper corns and add 1 or 2 red chillies.
4. If u want to store the kuzhambu powder, skip the adding of shallots.

Linking this recipe to Anu’s Healthy Kitchen and to the event

– By Sundari Nathan