GravyArai puli kuzhambhu recipe| sundakkai vatha kuzhambhu with pidi karunai

Arai puli kuzhambhu recipe| sundakkai vatha kuzhambhu with pidi karunai

Arai puli kuzhambhu is a not a different dish, it is a vathal kuzhambhu with pidi karanai and black channa. Last year during our December holidays, when i was staying in my mom’s place , i learnt this . My perimma made this and tasted very well. I have never cooked pidi karanai (not the elephant foot yam), but with  vathalkuzhambhu it tasted super yum. We all really enjoyed it a lot. I took step wise pictures there but the final one were not good. So after coming here i made this twice and clicked the pictures also. Sharing the recipe of arai puli kuzhambhu. Though the name signifies half tamarind(arai puli) never know why it got the name. Quantity of tamarind water is same as we do for normal vathal kuzhambhu


Arai Puli kuzhambhu

  Preparation Time : 10 mins | Cooking Time : 30 |    Serves: 5-6
     Pidi karanai   2
    Sambar powder   4 and 1/2 tsp   
    Black Channa(kondakadalai)  1 cup
    Sundakkai vathal(turkey berry dried)   1 tblsp
    Dry red chilli 2
   Tamarind extract (from big lemon sized tamarind)    3 cups
   Fenugreek seeds (vendayam)   1/2 tsp
   Mustard seeds  1/4 tsp
   Asafoetida   2 pinches
   Urad dal  1/4 tsp
   Sesame oil  3-4 tblsp
   Jaggery   1/2 tsp
   Curry leaves  few
   Salt   as needed 



  • Soak the black channa in water for 6 hours or overnight.
  • Pressure cook this with very little salt.
  • Drain excess water and keep it aside.
  • Soak tamarind and extract water also.
  • sundal
  • Peel the skin of the pidi karanai.Wash them nicely. I don’t know exactly what it is called in English.
  • Chop then into slices.

pidi karanai
pidi karanai

    • Heat oil in a  deep pan and add sesame oil. Throw in the mustard seeds, urad dal, vendayam(methi seeds), red chilli and curry leaves.
    • When the dal turns golden brown color add sundakkai and pidi karanai.
    • Saute for five minutes in low flame.

Add pidi karanai

  • When the pidi karunai turns golden brown add sambar powder to this and saute for a minute.

Add pidi karanai
add Sambar powder

    • Add the cooked channa and mix well.

Add channa

  • Add the tamarind extract and add 1 cup of water. Add salt, turmeric powder, asafoetida and jaggery.
  • Let this boil nicely for 12-15 minutes in a low flame. Stir in between
  • Once the raw smell goes off and the pidi karunai gets cooked , check for a thick gravy consistency.


  • Kuzhambhu is ready to serve.
  • Enjoy with simple papad |appalam. This will taste heaven even with curd rice.


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  1. I love tangy and sour kuzhambu. It's an addiction. I wish I could be at your house to taste this because I don't know where to find pidi karanai in Malaysia. Your photos are making me so hungry.

  2. Thanks for the recipe. My mother in law used to add some coconut milk at the end which will give a nice taste. Also she uses karamani instead of Chana and no sundakkai. She has used Senai kizhangu or banana flowers (vazhai poo) also suitable for this recipe.


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