Last Updated on January 2, 2018
Poondu puli kuzhambu is a staple dish in our house. I love it so much, that it takes places atleast once in our weekly lunch. This method is super easy to make but taste really delicious.
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Maa Vatral Kuzhambu
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CHECK THIS OUT
85 Kuzhambu recipes in my blog.
This kuzhambu is little spicy, sweet and tangy which is perfect when mixed with hot rice and had with any dry sidedish like poriyal or thoran on the side.
Hope you will give this a try and let me know how it turns out for you.
Preparation Time : 10 mins
Cooking Time : 30 mins
Gingelly Oil - 4 tblspn
Mustard Seeds / Kaduku - 1 tsp
Fenugreek Seeds / Vendayam / Methi - ¼ tsp
Curry leaves - 1 sprig
Garlic - 20 cloves peeled
Tamarind - 1 small gooseberry size
Chilli Powder - 2 tsp
Coriander Powder - 1.5 tblspn
Turmeric Powder - 1 tsp
Salt to taste
Jaggery - 1 tsp
Water as needed
Soak tamarind in water for 10 mins. squeeze and extract all the juice and set aside.
Heat oil in a kadai. Add mustard, fenugreek and curry leaves. Mix well.
Add in garlic and fry for couple of mins.
Add in tamarind water, all spice powders, salt and jaggery and mix well. Bring it to a boil. Simmer for 10 to 15 mins.
Now serve with rice.
|heat oil in a pan|
|add fenugreek seeds|
|add curry leaves|
|fry for a min|
|add in tamarind water|
|add chilli powder|
|bring it to a boil|
|now simmer this till oil separates|