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Tamarind Gravy (Puli Kulambu)

Ingredients:

  • 1 lemon-sized ball of tamarind

  • 2 tablespoons sesame oil

  • 1 teaspoon mustard seeds

  • 1 teaspoon fenugreek seeds

  • 2-3 dried red chilies

  • 10-12 curry leaves

  • 1 onion, finely chopped

  • 2 tomatoes, chopped

  • 1 teaspoon turmeric powder

  • 2 tablespoons sambar powder

  • Salt to taste

  • 1 cup mixed vegetables (such as drumsticks, brinjal, carrots)

  • 1/2 cup grated coconut (fresh or desiccated)

  • Fresh coriander leaves for garnish

 

 

Instructions:


  • Soak the tamarind in warm water for 15-20 minutes to extract the pulp. Squeeze the tamarind for a thick extract, then strain it to remove any solids. Set aside.

  • Heat sesame oil in a pan or kadhai over medium heat. Add mustard seeds and let them splutter.

  • Add fenugreek seeds, dried red chilies, and curry leaves to the oil. Saute for a few seconds until fragrant.

  • Add finely chopped onion to the pan and saute until translucent.

  • Add chopped tomatoes and cook until they turn mushy.

  • Stir in turmeric powder and sambar powder. Saute for a minute to roast the spices.

  • Pour in the tamarind extract and mix well. Add salt to taste.

  • Add the mixed vegetables to the tamarind gravy. Cover and cook until the vegetables are tender and cooked through.

  • While the vegetables are cooking, grind grated coconut with a little water to a smooth paste.

  • Add the coconut paste to the simmering tamarind gravy. Mix well and let it cook for a few more minutes.

  • Once the gravy reaches a thick consistency and the flavors meld together, remove it from heat.

  • Garnish with fresh coriander leaves for a pop of color and freshness.

  • Transfer the Tamarind Gravy (Puli Kulambu) to a serving bowl or plate.

  • Serve hot with steamed rice, idli, dosa, or appam for a traditional South Indian meal experience.


Tips and Variations:

  • Adjust the quantity of tamarind according to your taste preferences for a more or less tangy flavor.

  • You can add boiled and mashed toor dal (split pigeon peas) to the gravy for added thickness and protein.

  • Experiment with different vegetables based on availability and personal preference.

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