Puli Kulambu
Lets start the preperation to make tangy Puli Kulambu
Equipment
- 1 Frying Pan - 1 nos.
- 1 Spatula - 1 nos.
Ingredients
- Oil – 3 tbsp
- Mustard seeds – ½ tsp
- Fenugreek seed – ½ tsp
- Whole pepper – ½ tsp
- Garlic cloves – 10 nos
- Red chilli – 2-3 nos
- Small onion – 100 grams/15 nos
- Salt – as required
- Tomato – 5 nos
- Vegetables ½ kg assorted
- Chilly/Coriander powder 2-3 tsp
- Tamarind paste water – 1 cup/100 ml
- Coriander/Curry leaves – for seasoning
- Asafoetida powder – ¼ tsp
- Water – as required
Instructions
- Place a pan and preheat it.
- Add 2 to 3 tbsp of sesame oil/gingelly oil.
- Next, add ½ tsp mustard seeds and ½ tsp fenugreek seeds to the oil.
- Allow it to pop up for few minutes.
- Then, add 10 nos of garlic cloves, pepper and red chilli on to it.
- Let it fry for few minutes.
- Next, add small onion to the content.
- Now, add ¼ tsp of salt to it .
- Next, add diced 5 nos of medium sized tomatoes on to it.
- Fry till the tomatoes are smashed well.
- Next add vegetables on to it.
- Saute it for 5 minutes.
- Later add required amount of water(2 cups) to it.
- Close the lid and cook for few minutes.
- [Note: Cook till vegetables are semi cooked]
- After few minutes open the lid and add 2 tsp kulambu powder(Chilli/Coriander powder) on to it.
- Allow it to boil for 5 minutes.
- Next, add tamarind paste water / puli karaisal to the gravy and allow it to boil for 15 minutes until raw smell goes.
- Next garnish with curry leaves.
- Lastly add Asafoetida / Kayam podi to the kulambu.
- Turn off the flame after 2-3 minutes and close the lid.
- Our mouth watering tangy puli kulambu is ready.
Notes
Pictorial Guidance:
