Puli kuzhambu recipe – Brinjal puli kuzhambu

Puli kuzhambu recipe -Kathrikkai puli kuzhambu – Restaurant style puli kuzhambu recipe with detailed step by step pictures.

Puli kuzhambhu is a rare item which I make in my kitchen. Except for me, rest all in my family will not prefer this pulikuzhambhu much. Whenever we order Lunch thali meal in Saravana Bhavan this pulikuzhambhu will be on their menu. like to eat this curd rice or have it with plain rice and papad. I wanted to try this out at home for a long time.

One of my friends makes this pulikuzhambhu very nicely. I called her up and asked for the recipe. She elaborated the recipe and the puli kuzhambhu turned out super yummy. Traditionally Kathrikkai and drumsticks are added to this kuzhambhu. You can make with ladies finger and even bitter gourd too.

Also check out

• Thatta payaru kara kuzhambu
• Vengaya vatha kuzhambu
• Chettinad karuvepillai kuzhambu

Puli kuzhambu recipe

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Puli Kuzhambu recipe

Popular Tamarind based South Indian gravy

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Lunch, Main Course

Cuisine: Indian

Keyword: kuzhambu recipes, South Indian lunch recipes

Servings: 4

Author: Jeyashri suresh

Ingredients

• 4 Brinjal small
• 1 Drumstick
• 8 small onions
• Tamarind gooseberry sized
• 2 tbsp grated coconut
• 1 tsp cumin seed
• 2 tsp red chili powder
• 1 to mato
• 1 tbsp sesame oil
• ¼ tsp mustard seeds
• ¼ tsp Venthayam | methi seeds
• ¼ tsp turmeric powder
• Salt to taste
• Few curry leaves

Instructions

• Chop the drumsticks into medium size pieces. Cut the brinjals into four.
• Peel the shallots and finely chop the tomato.
• In a wide vessel, take the tamarind extract(taken from 1 medium gooseberry-sized tamarind).
• Grind the 3 shallots, coconut, jeera, red chili powder, turmeric powder into a fine paste by adding little water to this.
• Add this to the tamarind extract and add the drumstick and brinjals.
• Add salt and mix it nicely using clean hands.
• In a pan add sesame oil and add mustard seeds, curry leaves and vendayam.
• When the mustard splutters add the peeled shallots and chopped tomatoes.
• Add the veggie, masala, tamarind water mix to this.
• Keep this covered till it comes to a boil.
• When it starts boiling, take out the lid and let it boil nicely in a medium-low flame, till the gravy reaches the kuzhambhu consistency.
• Switch off the flame and garnish with curry leaves.
• Make this in the morning and have it for lunch as it will be more flavourful.

Notes

1. You can add sambar powder instead of red chili powder if you want.
2. Originally, for making puli kuzhambhu, fennel seeds (sombu) are used instead of cumin seeds. Since I don’t like the flavor much I added jeera.

• Chop the drumsticks into medium size pieces. Cut the brinjals into four.
• Peel the shallots and finely chop the tomato.

• In a wide vessel, take the tamarind extract(taken from 1 medium gooseberry-sized tamarind).
• Grind the 3 shallots, coconut, jeera, red chili powder, turmeric powder into a fine paste by adding little water to this.
• Add this to the tamarind extract and add the drumstick and brinjals.
• Add salt and mix it nicely using clean hands.

• In a pan add sesame oil and add mustard seeds, curry leaves, and vendayam.
• When the mustard splutters add the peeled shallots and chopped tomatoes.
• Add the veggie, masala, tamarind water mix to this.
• Keep this covered till it comes to a boil.
• When it starts boiling, take out the lid and let it boil nicely in a medium-low flame, till the gravy reaches the kuzhambu consistency.
• Switch off the flame and garnish with curry leaves.

• Make this in the morning and have it for lunch as it will be more flavourful.

1. You can add sambar powder instead of red chilli powder if you want.
2. Originally fennel seeds (sombu) is used instead of cumin seeds. Since I don’t like the flavour much I added cumin seeds.
3. Instead of brinjal you can add Vendakkai and make Vendakkai Puli kuzhambu.