Pachai Sundakkai Puli Kuzhambu | Pachai Sundakkai Kara kuzhambu | pacha sundakka kuzhambu | pachai sundakka kara kuzhambu | Sundakkai vatha kuzhambu | Vathal kulambu | Kara Kuzhambu | Puli kulambu | Tamil Nadu style kara kuzhambu |chettinadu kara kuzhambu | chettinadu style puli kuzhambu | Saravana Bhavan kara kuzhambu | hotel puli kulambu | hotel-style puli kuzhambu | vatha kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe with step-by-step pictures and video recipe. Check out the Sundakkai vatha kuzhambu video recipe, and if you like the video, pls SUBSCRIBE to my channel.
Pachai Sundakkai Puli Kuzhambu | Pachai Sundakkai Kara Kuzhambu is a tasty South Indian tamarind-based kuzhambu variety. Tamil Nadu-style puli kuzhambu is a popular hotel-style kara kuzhambu recipe.
Sundakkai vatha kuzhambu recipe
I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes manathakali vathal kuzhambu, Appalam Kuzhambu and Onion Vatha Kuzhambu are some of my favorite kulambu varieties. I also love two versions Tamil Nadu hotel-style Kara Kuzhambu with and without coconut. Freshly ground kuzhambu masala without coconut gives the sundakkai kara kuzhambu an aromatic flavor.
https://www.youtube.com/watch?v=videoseries
how much puli should I use for the Kuzhambu recipe?
Though it is a puli kuzhambu (tamarind-based) recipe, the sourness for this particular Kuzhambu is from tamarind and tomatoes. The amount of tamarind depends on the sourness of the tamarind and tomatoes you use, so adjust the quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind-based dishes
https://www.youtube.com/watch?v=videoseries
tips To buy pachai sundakkai
fresh and tender sundakkai tastes best. crush it or chop. If you see lots of seeds, wash them and discard.
Can I skip Sambar powder?
Yes, in that case, prepare fresh kuzhambu powder or use chilli powder, coriander powder, cumin powder, and pepper powder
Color of the puli kuzhambu
The color of the pachai sundakkai kara Kuzhambu depends on various factors like the sambar powder you use, tamarind, tomatoes, etc.
shelf life of Kuzhambu
Puli-based Kuzhambu variety generally stays good for 3-4 days. You can store it at room temperature. Perfect travel food
What should the consistency of pull kuzhambu be?
In our home, we prefer slightly runny kara kuzhambu. Adjust the water according to the consistency you desire.
Can I skip the garlic in the Kuzhambu?
Garlic gives the Hotel flavor, so I add more. You can skip the small onion and garlic if you prefer a no-onion-no-garlic kulambu recipe. If you like garlic flavor, try Poondu Kuzhambu. Also, marandhu Kuzhambu and Milagu Kuzhambu are my other favorite garlic-based Kuzhambu.
Kuzhambu varieties with tamarind
Kuzhambu varieties without tamarind
Ingredients
Tamarind mixture
Tamarind water, a small lemon-sized tamarind
1/4 teaspoon Turmeric powder
2 Tomatoes
Salt
2 tablespoon Sambar powder
Temper
2 tablespoon sesame oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
1/2 teaspoon fenugreek seeds
2 tablespoon small onion
1 teaspoon garlic
Kuzhambu
Curry leaves
12 small onions
10 garlic
3/4 cup Pachai sundakkai
1/4 teaspoon castor oil
How to make pachai sundakkai kuzhambu with step by step pictures
- Add ingredients under “tamarind pulp,” mix well
- Heat oil and add ingredients under” temper”; roast well
- Add curry leaves, small onion, and garlic; saute for 30 seconds
- Add tomato; quick mix
- Add pachai sundakkai; saute for 2 minutes
- Add tamarind mixture; boil well till the raw smell goes off and the kuzhambu comes together
Ingredients
Tamarind mixture
- Tamarind water a small lemon-sized tamarind
- 1/4 teaspoon Turmeric powder
- 2 Tomatoes
- Salt
- 2 tablespoon Sambar powder
Temper
- 2 tablespoon sesame oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1/2 teaspoon fenugreek seeds
- 2 tablespoon small onion
- 1 teaspoon garlic
Kuzhambu
- Curry leaves
- 12 small onions
- 10 garlic
- 3/4 cup Pachai sundakkai
- 1/4 teaspoon castor oil
Instructions
-
Add ingredients under “tamarind pulp,” mix well
-
Heat oil and add ingredients under” temper”; roast well
-
Add curry leaves, small onion, and garlic; saute for 30 seconds
-
Add tomato; quick mix
-
Add pachai sundakkai; saute for 2 minutes
-
Add tamarind mixture; boil well till the raw smell goes off and the kuzhambu comes together
Video