2tbspKuzhambu Thool / All purpose curry powder****See notes
1marble sizeTamarind soak in water and get the pulp
1.5tspSalt or to taste
1/4tspJaggery
3tbspOil preferably sesame oil
1/2tspMustard seeds
1/4tspFenugreek seeds
1/2tspSplit black gram
1/2tspCumin seeds
1/4tspAsafoetida
6eachCurry leaves
Instructions
Heat oil in a kadai / pan.. season with mustard seeds, fenugreek, split black gram, cumin seeds and curry leaves. ( sesame oil preferred) Sprinkle little asafoetida.
Poondu Kuzhambu
Followed by chopped onion, garlic … (use more whole garlic cloves and and a few crushed) and saute well in oil. The onions should turn lightly crisp.
Poondu Kuzhambu
Now add the chopped tomatoes and cook them well until it gets mushy. Add in turmeric powder and red chilli powder at this stage. (I have added red chili powder to give more color and to make it spicy- you may skip )
Poondu Kuzhambu
Now this is more important – adding Kuzhambu Thool (this is a blend of red chillies, coriander, dal, cumin fenugreek, black pepper and mustard) if you don’t have this then go for the following options
1 teaspoon spicy red chili powder + 2 teaspoons coriander powder + 1/2 teaspoon black pepper powder + 1/4 teaspoon cumin powder
Use Sambar powder (either store bought or homemade)
Get a pack of vatha kuzhambu podi (Achi / Sakthi brands are good) use about a tablespoon.
Most kuzhambu podi or sambar powder includes paruppu / dal powder which gives thickness to all the puli kuzhambu. I recommend you buy a ready made pack if you can’t make it at home 🙂
Saute this well until it browns a bit. should look like this…
Poondu Kuzhambu
Now add kosher salt (kallu uppu) plus a little jaggery.
Poondu Kuzhambu
Now add in thick tamarind pulp. Try our Kathirikai Murungakai Kara Kuzhambu
Poondu Kuzhambu
Now add in 1 cup of water and let it simmer covered for 10 minutes.
Poondu Kuzhambu
Once done, the oil will start to separate and float on top. Its all ready, switch off! Try it with Potato Masiyal on the side.
Poondu Kuzhambu
Notes
Using shallots instead of large onions will make this gravy very tasty.
Also try to find mini garlic / chinna poondu, which keeps it mild and tasty. Malai Poondu or Large garlic also works but comparatively less tasty to mini garlic cloves.
Kuzhambu Milagi Thool / All purpose curry powder is a must for any puli kulambu or kara kuzhambu, its a blend of all spices with lentil which gives the right texture and consistency to the gravy. Its available in most Indian Stores or you make one at home follwong this recipe here Kuzhambu Thool.