|Vendaikkai Puli Kuzhambu|
Puli Kuzhambu is one of the traditional South Indian Stews made with Vegetables in Tamarind Extract. Generally, this Kuzhambu does not require Tomatoes as we include more Tamarind.I like my mom, make this often. This Kuzhambu stays good and fresh for a longer time.
Chopped Vegetables ½ cup (350ml cup)
Tamarind (Lemon Size)
Water 4 cups (350ml cup)
Sambar Powder 2.5 tbsp or to taste
Asafoetida crystal 1 / Asafoetida Powder ¼ tsp
Garlic Cloves 5
Pearl Onions 6
Curry Leaves 5
Mustard Seeds/Kadugu 1 tsp
Fenugreek Seeds/ Vendhayam ½ tsp
Salt 1.5 tsp or to taste
Sesame / Til Oil 4-5 tbsp
Soak Tamarind in one cup of water for 15-20 mins.
Extract Tamarind Juice using 3 more cups of water and strain.
Chop Vegetables and Pearl Onions. Peel off Garlic.
Heat Oil in a pan. When it is hot, add Mustard Seeds.
Wait till it pops up, reduce flame.
Add Fenugreek Seeds. Wait till it crackles.
Add Garlic and Pearl Onions. Fry till it turns slightly brown.
Now add Vegetables and strained Tamarind Juice.
Add Sambar Powder, Asafoetida and Salt. Do not add water.
Boil on a medium flame till the kuzhambu reduces.
Simmer for some more minutes so that it gets thickened more and the oil floats on the top.
Serve hot with Cooked Plain White Rice and any Dry Curry/Poriyal(contains Coconut) or any Kootu.
Note: Be careful while frying Fenugreek Seeds. If burnt, it would give a bitter taste. This Kuzhambu tastes better only if it is thickened more.
Vegetables used in Puli Kuzhambu:
Cluster Beans (Kothavarankai Puli Kuzhambu in Tamil)Drumstick (Murangaikkai Puli Kuzhambu)
Okra / Ladys Finger(Vendaikkai Puli Kuzhambu)
Turkey Berry / Pea EggPlant(Sundaikkai Puli Kuzhambu) - Use 1/4 cup of Sundaikkai.
Drumstick and Brinjal
Plaintain (Vazhakkai) and Cluster Beans
This Kuzhambu can also be made only with Garlic and no vegetables called as Poondu(Garlic) Kuzhambu. In this case add, 8-10 Garlic. This Kuzhambu stays fresh for 1-2 days without refrigerating.Paruppu Urundai Kuzhambu is a also form of Puli Kuzhambu.