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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
Cook Time30 minutes
Total Time45 minutes
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.

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.
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