Wednesday, September 22, 2010

Poondu Kuzhambu / Spicy Chettinad Poondu Puli Kuzhambu - Step by step Recipe

Chettinad Poondu Kuzhambu
I've tried puli kuzhambu from many sources....each one different in its own way. But finally settled down with this one which is my keeper as its our family favorite. This is a chettinad style recipe which I learnt from a cookery show named 'Anjarai Petti' in Zee tamil channel. I made few changes and came up with this below recipe. It tastes best the next day with idly or dosa.....Pairs well with hot steamed rice too.
Chettinad Poondu Kuzhambu

Spicy Chettinad Poondu Kuzhambu - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian

Garlic - 10 to 12 cloves
Shallots/Chinna Vengayam - 5 to 6 halved
Tomato - 1/2 finely chopped
Mustard seeds - 1/2 tsp
Fenugreek seeds / Venthayam - 1/2 tsp
Red Chillies - 1
Curry leaves - few
Tamarind - lemon sized ball
Turmeric powder - a generous pinch
Chilli powder - 1/4 tsp
Sambar powder - 1/2 tsp
Hing - a pinch
Oil - 1.5 tbsp
Jaggery powder - 1/2 heaped tbsp (optional)
Salt - as required

To roast and grind to a fine paste:

Jeera - 1/2 tsp
Pepper corns - 1/2 tsp
Coriander seeds - 1/2 tsp
Channa Dal - 1/2 tbsp (optional)
Curry leaves - few
Shallots(Chinna Vengayam) - 3
Garlic - 3 to 4 cloves
Red Chillies - 1
Tomato - 1/2

Method:

  1. Add a tsp of oil and roast the ingredients in the same order given under : To roast and grind section.Allow it to cool and grind it with little water to form a thick paste and keep aside. Soak tamarind in warm water, leave it for 10mins.Then extract tamarind water and keep aside.
    How to make poondu kuzhambu - Step1
  2. Now heat the remaining oil in a wide kadai, add mustard seeds, let it splutter. Then add curry leaves, red chilli, fenugreek seeds saute for 2mins.Then add garlic and shallots, saute till garlic, onion turns lightly browned. Now add chopped tomato fry well till its slightly mushy and raw smell goes off. Then add the extracted tamarind water to the curry and mix well.
    How to make poondu kuzhambu - Step2
  3. Now add the ground paste and allow it to boil till raw smell leaves. When the curry thickens add half cup water and allow it to boil for 3mins.
    How to make poondu kuzhambu - Step3
  4. Add hing, turmeric, chilli, sambar powder and required salt. Mix well and simmer it. Add jaggery,allow it to boil till it becomes a thick curry. It may take around 10-15mins to thicken...depends on how watery is ur kuzhambu. When oil starts seperating the perfect stage is reached.Switch off and serve with hot steamed rice.
    How to make poondu kuzhambu - Step4
I luv garlic in any form, so this kuzhambu is obviously my fav. The spicy and tangy taste with a dash of sweetness is perfect for rice / idlies or even dosas. This keeps well for 3-4 days.I usually use this as the base for any pulikuzhambu either bhindis or brinjals and it comes out very well.

My Notes:

  • You can omit jaggery if you dont like sweet taste in ur curry but the show recommended to add it and we luved it as the tangy spicy taste compliments well with the sweetness.
  • You can also add veggies like brinjal and bhindis with garlic. Just saute the veggies like we do for garlic and onion and follow the same procedure.
  • The red chillies can be adjusted as per ur spice level adjust chilli powder accordingly.
Chettinad Poondu Kuzhambu
Written by: SHARMILEE J

71 comments:

  1. Lovely Clicks Sharmi ..... The kadhai is too cute n the recipe looks nice. Quite new to me though !

    Cheers n Happy Cooking,
    Satrupa

    http://satrupa-foodforthought.blogspot.com

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  2. spicy, tangy and looks very gorgeous!!

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  3. love poondu kozhambu! looks very tempting.

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  4. Hi Sharmilee!

    nice kulambu...looks rich...

    Dr.Sameena@

    www.myeasytocookrecipes.blogspot.com

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  5. i love the flavour of garlic" the gravy looks so gy and spicy>yummm

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  6. I love this more than anything,if you give me everyday also I will eat this :) Sounds mouthwatering your version!

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  7. When do we add the ground paste??????

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  8. @Anonymous : The ground paste shouls be added after tamarind water...have updated it in the recipe too :) Anyways thanks for the mention

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  9. Fingerlicking kuzhambu, very tempting..

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  10. A very flavourful winter dish! Imaging all the gravy over the steamed rice...mmm...yummy!

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  11. my mouth is watering just looking at it...

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  12. ohhhhh such a mouthwatery click to eyes...very colorful n nicely done dear...

    Tasty Appetite

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  13. Wow! The curry looks so mouthwatering... feel like having some with rice now:-)

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  14. Thanks for visiting my blog.Good snaps.I too love to watch zee tamil but unfortunately we dont have it in my place.Will be post few more bread snacks & sweets in my blog.

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  15. my fav one, looks very yummy and i am drooling over the pictures. Never tried adding fresh ground masala. bookmarking this

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  16. This looks so good Sharmilee..I can see how great it would taste with piping hot rice...

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  17. Spicy , tangy recipe for Garlic lovers like me...
    Looks very tempting

    Deepa
    Hamaree Rasoi

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  18. My mom makes similar to this. Looks mouthwatering sharmi :)

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  19. Delicious Poondu Kuzhambu. As you said it will be super good with Idly.

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  20. kuzhambu looks wonderful ..once i had at my friends place ,it really tastes awesome ...thanks for sharing ..i will try this soon

    Satya
    http://www.superyummyrecipes.com

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  21. Love your pictures and presentation, Sharmilee..Puli kuzhambu looks very yum!! I love garlic so am sure I would love this kuzhambu..Will try it sometime..

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  22. Do you know just looking at your post made my mouth water. I have a strong feeling that its going to be prepared soon.

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  23. Never heard of this. Delicious, will love to try it! YUM!

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  24. Would love to try this... Bookmarked..

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  25. Totally new..looks spicy, tangy n mouthwatering..yum yum!!

    US Masala

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  26. I love this version...Looks so tempting...

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  27. hey sharmi...i love the garlic curry...especially it with garlic n ofcourse a chettinad cuisine i love it...looks really special n spicy..

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  28. totally new to me ... looks tempting .......

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  29. Looks spicy and mouthwatering kuzhmbu. I also make it the same way but without jaggery..even more tastier the next day..

    http://aaha-oho.blogspot.com/

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  30. mouthwatering sharmi....i prefer next day with crisp dosa :) Sigh as of now i can only think

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  31. yummy looking kuzhambu...I love chettinad cuisine for the spice factor..this looks terffic and mouthwatering.

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  32. hi, I tried this recipe and it came out tasty and its a coconut free version,so more healthy.
    Thanxs, Deepa

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  33. @Deepa : Thats nice to hear that it came out well!

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  34. Nice, delicious kuzhambu, pramadamana kuzhambu... yes, we had it for lunch! Never tried such a curry... so it was different, I dont like tangy taste but the jaggery and spice helped,anyway next time will reduce the amount of tamarind.But it was really tasty with rice and it looked the same as in your pic. I doubt if there will be any left to taste tomorrow!
    Thank you Sharmi once again!

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  35. @Nimi : Wow super....Try next time reserving some for the next day...it tastes yumm :)

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  36. Hi,sharmi recipe luks awesome,gonna try it 2morow.Usually kuzhambu/gojju used to taste at its best when had a day after it is prepared....try tis too

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  37. Sharmi i am going to try this version today .. will let u know tomm...

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  38. @Pavithra : Sure do try and let me know Pavithra!

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  39. Sharmi the poondu kulambu superaa irunthuchu.. we all liked it. Thanks for sharing this recipe sharmi !!! Hope it tastes more the next day too.

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  40. @Pavithra : Was wondering whether it didnt turn out well as there was no feedback since mrg...now I can sleep happily :) Sure it would taste even more better 2mrw

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  41. i love the spiciness of the chettinad cuisine...this recipe looks like it is a keeper...:)

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  42. sharmi i tried this came out very good must stick to the quantity given orelse it becomes very spicy.no need of chilli powder.thanks 4 sharing this recepie.

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  43. Goodness...it looks so tempting.....

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  44. gonna try it tomorrow...luks spicy n tempting sharmi!...thnx for sharing so that i planned to cook this for tomorrow's lunch menu...

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  45. Hi Sharmi,

    Love your site..
    I have a question about the tamarind measure. Can this be replaced by a measure of tamarind concentrate? If so, how much tamarind concentrate would equal to 1 lemon sized ball?

    Thanks in advance,
    Regards

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  46. @Anonymous : Yes you can do it by measuring 3/4 - cup of tamarind concetrate(am assuming that the concentrate you are mentioning will not be very thick and pulpy)

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  47. Hi Sharmi!!

    I tried it today.. it came out to be real great!! My husband said it tastes more good than hotel kuzhambu!

    Also, I added tamarind concentrate which is thick and pulpy. I added 2 tsps of tamarind concentrate plus 2/3 rd cup water when boiling with ground paste.

    Thanks for posting this recepie.

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  48. @Shruti Ajay : Thats really great to hear....am glad that you all liked it!

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  49. Hai sharmi,

    Great recipe, loved it..."woww" its fabulous!!

    kalpana

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  50. Hi Sharmi
    I tried this kulambu.It was awesome. You have a beautiful site with interesting recipes.

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  51. Tried this recipe sharmi., it became instant hit... :) Thank you so much for sharing the recipe with us!

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  52. Hello Sharmi,

    I have become fan of yours. Its wonderful to look at your blog specially the step by step instructions and beautiful photography. By look of it people can understand so easily. Simply great keep going. Great job!!!

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  53. Hi sharmi akka ...

    I recently came to know about ur blog.. I tried it today and its awesome... Thanks alot for sharing.. It was like my moms preparation.. but i never knew i can prepare so well :) Thanks A lot once again

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  54. @Raji : Glad to hear that,keep visiting !! :)

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  55. super delicious dear..we love this

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  56. HI Just tried :)

    really good.. thanks

    Arul.g

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  57. Hi .. i tried it out .. and it came out delicious :) well written...

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  58. It came out very well, my hubby loved it!!! Thanks for the wonderful recipie

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  59. I did this for a party...oh god,it's really yummy...everyone appreciated me...it goes to you only Sharmi...Thanks a lot for this wonderful receipe..Gonna try some other receipe from yours..Keep going .

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  60. Just had this for lunch:) superb:)thanks a lot:) shoul I need to refrigerate for next days use?

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  61. Hi, the dish turned out lovely. I have a very critical dad when it comes to cooking. He only had to smell it to like it. This is the first time I used ground masala paste for the curry, and I have to say, I am in love with my own cooking. Thanks for such a detailed recipe that could not go wrong.

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  62. hi Ms.Sharmi,

    i m n dubai.i tried both of paruppu urundai and poondu kuzambu.

    all my frnds was stunned by the taste.really appreciates ur interest for posting such great recipes in simply manner.

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  63. Ohh I made this today, It was so delicious, as I wanted it to be. It was tangy, sweet and spicy. I had it with uppuma. It was a good meal as I'm craving for something sour, saviour for my pregnancy.

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  64. Hi Sharmi,

    Thanks so much! This came out well.

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