Pulikuzhambu is a tangy and spicy tamarind
sauce with some veggies.This recipe is a traditional kuzhambu which is prepared
oftenly in ancient days.Tamarinds are typically sweet and sour in flavour,they
tend to become sweeter as they ripen.These are used in
candies,chutneys,jams,desserts.In addition to its high energy and fibre
content,tamarind is a great source of B-vitamins and minerals. It stands best
with rice,idly and dosai too....
Puli
Kuzhambu Recipe :
Thats it : Seeding – Cook Veggies – add Coconut paste
Cooking Time : 40 mins
Serves : 2 persons
Serves : 2 persons
Ingredients:
Gingelly Oil
|
2 tbsp
|
Mustard
|
1tsp
|
Urad dhal
|
½ tsp
|
Cumin seed
|
½ tsp
|
Fenugreek seed
|
¼ tsp
|
Red chilli
|
2
|
Asafoetida
|
¼ tsp
|
Small onion shallots
|
8
|
Curry Leaves
|
1 sprig
|
Drumstick
|
2
|
Brinjal
|
2
|
Tomato
|
½ Big
|
Tamarind
|
1 lemon size
|
Turmeric powder
|
¼ tsp
|
Sambar powder
|
2 tbsp
|
Coconut paste
|
¼ Cup
|
Jaggery
|
1tsp
|
Salt
|
1 ½ tsp
|
Procedure:
· # Soak tamarind in a Cup of water
for 15 mins
· # Cut drumstick, brinjal ,onion
lengthwise
· # Grind Coconut as a paste
1.Heat pan ,add oil ,after oil gets hot add
mustard,after it splutters,add urad dhal,cumin seed,fenugreek,red
chilli,asafoetida,curry leaves then add garlic,after it browns add onion.Fry
till onion gets brown.
3.Add tamarind water,sambar powder and boil
for 3 mins till raw smell goes.
4.Add coconut paste,salt,jaggery and boil in low flame till it thickens.Switch off the flame.
Traditional Puli kuzhambu is Ready .....!
Serve with hot rice
and any poriyal (stir fry) / Idly / dosa
It can be stored in
refrigeretor for 4 days.
Notes:
1.Use chilli powder
1tsp and coriander powder 2 ½ tsp (OR) sambar powder 2 tsp and coriander powder 1tsp instead of Sambar
powder.
2.Gingelly oil gives
nice flavour to this kuzhambu.
3.You can add coconut
milk instead of coconut paste.
4.Adding jaggery is
to neautralize all tastes.
5.You can add raw
mango,lady’s finger(after oil fry),mavathhal also.
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