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    You are here: Home / RandomPosts / Puli Kulambu Recipe

    Puli Kulambu Recipe

    Last Updated On: Sep 19, 2024 by Sharmilee J

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    Puli Kulambu is a spicy, tangy South Indian tamarind-based curry that is known for its flavors. Puli Kulambu is an excellent curry for rice & side dish for idli, dosa. Learn to make Vendakkai Puli Kulambu Recipe with step by step pictures and video.

    This puli kuzhambu recipe is from my neighbor and ever since I started making this at home, this has been my goto recipe as my family loves. The version amma makes is with lots of coconut and the gravy is very thick so I prefer this recipe.Though I love any tangy version puli kuzhambu recipes, this one is my most favorite.

    Jump to:
    • About Puli Kulambu
    • Puli Kuzhambu Video
    • Puli Kulambu Ingredients
    • How to make Puli Kulambu Step by Step
    • Brinjal Puli Kulambu – Kathrikai Puli Kuzhambu
    • Expert Tips
    • Serving & Storing
    • FAQS
    • 📖 Recipe Card

    About Puli Kulambu

    Puli in tamil means ‘tamarind’ and Kuzhambu means ‘curry / gravy’. So puli kuzhambu means gravy using tamarind, vegetables like ladies finger, brinjal, garlic, drumstick, bitter gourd, yam etc.

    Puli Kulambu is a spicy, tangy curry made by sauteing veggies, onion, tomato and cooking it with tamarind extract, spice powders and coconut paste. There are many variations to puli kuzhambu with coconut , without coconut , Arachuvitta Puli Kulambu etc.

    Puli Kulambu is one of the most popular tangy South Indian curries that serves as a great side dish for rice. We make Puli Kulambu to go with rice for lunch and use the leftover as a side dish for idli, dosa for dinner.

    puli kulambu in a ladle

    This Puli Kuzhambu Recipe is from my neighbor friend. I have tasted this Puli Kulambu many times especially when I was having gugu in me. When I asked her the recipe she gave me and mentioned about the kulambu milagai thool she uses for many kuzhambu / gravies which gives it the unique taste. I replaced it with sambar powder but still the curry tastes so good and it was finger licking good.

    I love the balance of taste jaggery gives so do not skip it. This serves as a great side dish for idli, dosa, rice etc. My family loves this puli kuzhambu so much that I make it once a month at least.

    puli kulambu served with rice

    Puli Kuzhambu Video

    Similar Recipes

    • Masala Kulambu
    • Vathal Kulambu
    • Onion Vatha Kulambu
    • Mor Kulambu
    • Curry Leaves Kulambu

    Puli Kulambu Ingredients

    • Tamarind – Tamarind is one of the main ingredient for Puli Kulambu to give a tangy taste and forms the base for this.
    • Spice powder –  Spice powder like sambar powder is a must for Puli Kulambu as it helps to thicken the kulambu, also gives nice flavor to the curry. Additionally turmeric powder and red chili powder is used.
    • Vegetables – Any vegetable like vendakkai, kathirikkai, sepenkilangu or just onion can be used for this puli kulambu. Tomato is added along with small onion to balance the tanginess and adds flavor.
    • Tempering – A basic tadka is made using mustard seeds, urad dal, curry leaves and red chilies.
    • Coconut – Puli Kulambu can be made with coconut, without coconut. With coconut the curry is slightly thick.
    puli kulambu ingredients

    Puli Kulambu Recipe 

    These are the 2 popular vegetables used for puli kulambu.

    • Vendakkai Puli Kulambu – I use ladies finger or vendakkai mostly as it is my family favorite. even kids love it.
    • Kathirikkai Puli Kulambu – Kathirikkai or Brinjal has become my favorite vegetable but except me no one likes it at home so I very rarely make puli kulambu with brinjal.

    How to make Puli Kulambu Step by Step

    1.Grind 1/4 cup coconut along with water to a paste and set it aside.

    grind coconut to a paste

    2.To a bowl add 1/4 cup tamarind add 2 cups warm water.

    soak tamarind in water

    3.Crush it well.

    crush it well

    4.Once crushed fully strain, press and extract juice and pulp completely.

    strain and extract

    5.Heat 2 tablespoon gingelly oil – add around 10 ladies cut into 1 inch long. Fry until it shrinks and is not sticky. Remove and set aside.

    Tip to reduce stickiness : Rinse ladies finger well to remove the dirt on the outer skin if any. Wipe off with a cloth to remove moisture. Trim both the edges then cut this way it will be less sticky.

    fry ladies finger

    6.To the same kadai – add 1 teaspoon mustard seeds let it splutter then add 1/2 teaspoon urad dal, 4 small red chilies, 1/4 teaspoon fenugreek seeds, few curry leaves let it splutter.

    prepare the tadka

    7.Add 8 garlic cloves, around 20 small onion saute until golden.

    saute garlic, onion

    8.Add 1 big tomato roughly chopped saute until it shrinks, mushy and raw smell leaves.

    saute tomatoes until mushy

    9.Now add fried ladies finger along with salt to taste. 1 tablespoon sambar powder, 1 teaspoon red chili powder and 1/4 teaspoon turmeric powder.

    add spice powders

    10.Saute for a minute. Do not burn the masala, saute in low flame.

    saute for a minute

    11.Add tamarind extract.

    add tamarind water

    12.Let the gravy start to boil.

    let it boil

    13.Cook covered for a good 10 minutes.

    cook covered for few minutes

    14.It will start to thicken.

    let the gravy thicken

    15.Add coconut paste to it.

    add coconut paste

    16.Give a quick mix. Let it boil until oil separates.

    let the gravy boil

    17.Add 1 teaspoon jaggery powder.

    add jaggery powder

    18.Add 1 teaspoon gingelly oil.

    add gingelly oil

    19.Give a quick mix and switch off.

    let the gravy boil

    Puli kulambu is ready!

    Brinjal Puli Kulambu – Kathrikai Puli Kuzhambu

    Brinjal recipes have become a routine at home these days. After ennai kathirikai kulambu my fav is this Kathirikai Puli Kuzhambu….make some rice,a simple stir fry and you are done with your meal. There were days when I used to hate brinjals and now I wonder myself for being a great lover of brinjals. For this version, I did not add tomato, if you want you can add it.

    kathrikai puli kulambu served with rice and stir fry

    Ingredients

    around 8 to 10 brinjals
    10 small onion
    5 garlic cloves
    1/4 cup coconut
    a small lemon size tamarind
    1 and 1/2 teaspoon red chili powder
    1 tablespoon sambar powder
    1/4 teaspoon turmeric powder
    around 2 cups water
    salt to taste

    To temper
    2 tablespoon oil
    3/4 teaspoon mustard seeds
    1/2 teaspoon urad dal
    2 small red chilies
    few curry leaves

    Method :

    1.In a pan heat oil – add the items under ‘to temper’ let it splutter then add onion and garlic saute till golden. Meanwhile slit the brinjals like shown(a plus sign) and add the brinjals. I added around 8 medium sized brinjals.
    How to make puli kuzhambu - Step1

    2.Saute well till brinjals shrink, add water and let it get cooked. Add tamarind to water and mash it up well and extract the pulp.
    How to make puli kuzhambu - Step2

    3.Add the tamarind pulp once brinjals turn soft, allow it to boil. Now add turmeric, red chilli and sambar powders.Add required salt. Grind coconut to a fine paste with little water.
    How to make puli kuzhambu - Step3

    4.Add the coconut paste and allow it boil for few more mins until it reaches a thick kulambu consistency and oil starts separating. Switch off.

    8432545994 aee69cd664 o

    Expert Tips

    • I recommend adding gingelly oil(nallennai) , if you don’t have then go ahead with your usual cooking oil.
    • You can replace kuzhambu milagai thool with sambar powder or add 1 teaspoon red chilli powder along with 1 teaspoon coriander powder. It tastes great too.
    • You can use vegetables like Vendakkai, Kathirikkai, Small onion for Puli Kulambu.
    • You can make this kulambu without coconut too but makes a thin gravy.
    • The gravy thickens a bit after cooling down so switch it off accordingly.

    Serving & Storing

    You can serve this curry with rice, idli, dosa, upma etc. It keeps well for a day in room temperature and for 2 days if refrigerated.

    FAQS

    1.Can I make puli kulambu without coconut?

    Yes you can make puli kuzhambu without coconut but the curry is a bit runny. You can add 1 teaspoon rice flour mixed with little water to the curry and let it boil to make it thick.

    2.What are the vegetables that can be added to puli kulambu?

    We can add brinjal – kathrikkai, ladies finger – vendakkai, sepenkilangu – arbi etc. You can even make puli kulambu with just onion and tomato.

    kathrikai puli kulambu served with rice and stir fry

    If you have any more questions about this Puli Kulambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Puli Kulambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Puli Kulambu Recipe

    Puli Kulambu is a spicy, tangy South Indian tamarind-based curry that is known for its flavors. Puli Kulambu is an excellent curry for rice & side dish for idli, dosa. Learn to make Vendakkai Puli Kulambu Recipe with step by step pictures and video.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    Vendakkai Puli Kukambu

    • around 10 ladies finger
    • 20 small onion
    • 1 big tomato
    • 8 cloves garlic
    • 1/4 cup coconut
    • a small lemon size tamarind
    • 1 teaspoon red chili powder
    • 1 tablespoon sambar powder
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon jaggery powder
    • around 2 cups water
    • salt to taste

    To temper

    • 2 tablespoon oil + 1 teaspoon gingelly oil
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon urad dal
    • 1/4 teaspoon fenugreek seeds
    • 4 small red chilies
    • few curry leaves

    Brinjal Puli Kulambu – Kathrikkai Puli Kulambu

    • around 8 to 10 brinjals
    • 10 small onion
    • 5 garlic cloves
    • 1/4 cup coconut
    • a small lemon size tamarind
    • 1 and 1/2 teaspoon red chili powder
    • 1 tablespoon sambar powder
    • 1/4 teaspoon turmeric powder
    • around 2 cups water
    • salt to taste

    To temper

    • 2 tablespoon oil
    • 3/4 teaspoon mustard seeds
    • 1/2 teaspoon urad dal
    • 2 small red chilies
    • few curry leaves

    Instructions

    Vendakkai Puli Kuzhambu Step by Step

    • Grind 1/4 cup coconut along with water to a paste and set it aside.
    • To a bowl add 1/4 cup tamarind add 2 cups warm water.
    • Crush it well.
    • Once crushed fully strain, press and extract juice and pulp completely.
    • Heat 2 tablespoon gingelly oil – add around 10 ladies cut into 1 inch long. Fry until it shrinks and is not sticky. Remove and set aside.
    • Tip to reduce stickiness : Rinse ladies finger well to remove the dirt on the outer skin if any. Wipe off with a cloth to remove moisture. Trim both the edges then cut this way it will be less sticky.
    • To the same kadai – add 1 teaspoon mustard seeds let it splutter then add 1/2 teaspoon urad dal, 4 small red chilies, 1/4 teaspoon fenugreek seeds, few curry leaves let it splutter.
    • Add 8 garlic cloves, around 20 small onion saute until golden.
    • Add 1 big tomato roughly chopped saute until it shrinks, mushy and raw smell leaves.
    • Now add fried ladies finger along with salt to taste. 1 tablespoon sambar powder, 1 teaspoon red chili powder and 1/4 teaspoon turmeric powder.
    • Saute for a minute. Do not burn the masala, saute in low flame.
    • Add tamarind extract
    • Let the gravy start to boil.
    • Cook covered for a good 10 minutes.
    • It will start to thicken.
    • Add coconut paste to it.
    • Give a quick mix. Let it boil until oil separates.
    • Add 1 teaspoon jaggery powder.
    • Add 1 teaspoon gingelly oil.
    • Give a quick mix and switch off.
    • Puli kulambu is ready!

    Brinjal Puli Kulambu Step by Step

    • In a pan heat oil – add the items under ‘to temper’ let it splutter then add onion and garlic saute till golden. Meanwhile slit the brinjals like shown(a plus sign) and add the brinjals. I added around 8 medium sized brinjals.
    • Saute well till brinjals shrink, add water and let it get cooked. Add tamarind to water and mash it up well and extract the pulp.
    • Add the tamarind pulp once brinjals turn soft, allow it to boil. Now add turmeric, red chilli and sambar powders.Add required salt. Grind coconut to a fine paste with little water.
    • Add the coconut paste and allow it boil for few more mins until it reaches a thick kulambu consistency and oil starts separating. Switch off.

    Video

    Notes

    • I recommend adding gingelly oil(nallennai) , if you don’t have then go ahead with your usual cooking oil.
    • You can replace kuzhambu milagai thool with sambar powder or add 1 teaspoon red chilli powder along with 1 teaspoon coriander powder. It tastes great too.
    • You can use vegetables like Vendakkai, Kathirikkai, Small onion for Puli Kulambu.
    • You can make this kulambu without coconut too but makes a thin gravy.
    • The gravy thickens a bit after cooling down so switch it off accordingly.
    Nutrition Facts
    Puli Kulambu Recipe
    Amount Per Serving (75 g)
    Calories 297 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 3g19%
    Trans Fat 0.1g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 14g
    Sodium 58mg3%
    Potassium 541mg15%
    Carbohydrates 20g7%
    Fiber 5g21%
    Sugar 6g7%
    Protein 5g10%
    Vitamin A 1572IU31%
    Vitamin C 309mg375%
    Calcium 83mg8%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!


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    Filed Under: bhindi recipes, Kuzhambu - Indian Curries, pulikuzhambu recipes, RandomPosts, Recently Updated

    Reader Interactions

    Comments

    1. Subashini N

      August 12, 2016 at 12:31 am

      The oil floating on top is just making me drool??awesome clicks as usual sharmi..

      Reply
    2. Kaajal

      February 01, 2018 at 2:15 pm

      Also, can u help me with a basic question , what are those red things on the Kuzhambu . Round chilled ?

      Reply
      • Sharmilee J

        February 06, 2018 at 7:48 pm

        Yes they are round red chillies

        Reply
    3. Vesta

      June 20, 2018 at 12:00 pm

      Hi Sharmi ,,,
      Tried this yesterday came out very tasty dear…

      Reply
    4. Nishkaladarshini Bhaskar

      July 06, 2018 at 1:56 pm

      Hi Mam, Thank you for the awesome recipes… can you please share the multipurpose powder recipe ?

      Reply
      • Sharmilee J

        July 12, 2018 at 9:36 am

        sure will post it soon

        Reply
    5 from 8 votes (8 ratings without comment)

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