Spicy Chettinad Poondu Kuzhambu / Poondu Puli Kuzhambu - Step by step Recipe

I've tried puli kuzhambu from many sources....each one different in its own way. But finally settled down with this one which is my keeper as its our family favorite. This is a chettinad style recipe which I learnt from a cookery show named 'Anjarai Petti' in Zee tamil channel. I made few changes and came up with this below recipe. It tastes best the next day with idly or dosa.....Pairs well with hot steamed rice too.

Ingredients

• Garlic - 10 to 12 cloves
• Shallots/Chinna Vengayam - 5 to 6 halved
• Tomato - 1/2 finely chopped
• Mustard seeds - 1/2 tsp
• Fenugreek seeds / Venthayam - 1/2 tsp
• Red Chillies - 1
• Curry leaves - few
• Tamarind- lemon sized ball
• Turmeric powder- a generous pinch
• Chilli powder - 1/4 tsp
• Sambar powder - 1/2 tsp
• Hing - a pinch
• Oil - 1.5 tbsp
• Jaggery powder- 1/2 heaped tbsp (optional)
• Salt- as required

To roast and grind to a fine paste:

• Jeera - 1/2 tsp
• Pepper corns- 1/2 tsp
• Coriander seeds - 1/2 tsp
• Channa Dal - 1/2 tbsp (optional)
• Curry leaves - few
• Shallots(Chinna Vengayam) - 3
• Garlic - 3 to 4 cloves
• Red Chillies-1
• Tomato - 1/2

Method:

Add a tsp of oil and roast the ingredients in the same order given under : To roast and grind section.Allow it to cool and grind it with little water to form a thick paste and keep aside. Soak tamarind in warm water, leave it for 10mins.Then extract tamarind water and keep aside.

Now heat the remaining oil in a wide kadai, add mustard seeds, let it splutter. Then add curry leaves, red chilli, fenugreek seeds saute for 2mins.Then add garlic and shallots, saute till garlic, onion turns lightly browned. Now add chopped tomato fry well till its slightly mushy and raw smell goes off. Then add the extracted tamarind water to the curry and mix well.

Now add the ground paste and allow it to boil till raw smell leaves. When the curry thickens add half cup water and allow it to boil for 3mins.

Add hing, turmeric, chilli, sambar powder and required salt. Mix well and simmer it. Add jaggery,allow it to boil till it becomes a thick curry. It may take around 10-15mins to thicken...depends on how watery is ur kuzhambu. When oil starts seperating the perfect stage is reached.Switch off and serve with hot steamed rice.

I luv garlic in any form, so this kuzhambu is obviously my fav. The spicy and tangy taste with a dash of sweetness is perfect for rice / idlies or even dosas. This keeps well for 3-4 days.I usually use this as the base for any pulikuzhambu either bhindis or brinjals and it comes out very well.

My Notes & Variations :

• You can omit jaggery if you dont like sweet taste in ur curry but the show recommended to add it and we luved it as the tangy spicy taste compliments well with the sweetness.



• You can also add veggies like brinjal and bhindis with garlic. Just saute the veggies like we do for garlic and onion and follow the same procedure.



• The red chillies can be adjusted as per ur spice level adjust chilli powder accordingly.