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

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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

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Reader Interactions

Comments

  39. nimi says

    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!

    Reply

  47. karkum says

    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.

    Reply

  50. Anonymous says

    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

    Reply

  52. Shruti Ajay says

    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.

    Reply

  57. Anonymous says

    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!!!

    Reply

  58. Raji says

    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

    Reply

  65. Dhivya..:) says

    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 .

    Reply

  67. Janani Ganesan says

    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.

    Reply

  68. ameen-83 says

    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.

    Reply

  69. Unknown says

    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.

    Reply

  71. Sindhu Ja says

    Hi Akka,am Sindhu one of your follower of your recipe's, I learned a lot about cooking from your site only.I tried out many recipes from your site, Today I tried out this columbu It came out very well and My family also liked the taste of it.Thank you for providing such a good recipes in your site akka.I dono anything about cooking but I love to cook and your site helped and teaches me a lot to make many dishes.

    Reply

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