Easy Puli kuzhambu recipe | Kathirikkai puli Kulambu | easy tamarind gravy for rice with step by step photos and video recipe. simple, easy and quick recipe of making this delicious brinjal puli kuzhambu for rice.
unlike the normal arachuvitta puli kulambu where we saute and grind all the spices along with coconut and make the curry, this is simpler version and is equally tasty when you just want to make in small quantities and quickly.
some of the tamarind based curries for rice:
- Tender jackfruit curry recipe
- Puliyodharai recipe | tamarind rice | puliyogare recipe | Kovil puliyodharai
- Vendakkai puli kuzhambu recipe
- Milagu varutha Puli ~ Onion Tamarind curry
- Manathakkali vatha kulambu | appala vatha kulambu recipe
- Pavakka Theeyal Bitter Gourd Theeyal
- Murungakkai Vatha kuzhambu
quick video of Puli kuzhambu recipe:
step by step making of Puli kuzhambu recipe:
firstly, heat oil in a pan and add mustard seeds and fenugeek seeds. let it crackle. and then add curry leaves, chopped shallots, garlic and fry till brown.
add the brinjal slit and fry for half a minute.
add turmeric powder, chilli powder, coriander powder and fry again until well combined.
now, add the tamarind water. soak the tamarind in water 15 minutes earlier and extract the water out of it. i have used around 1 small lemon size tamarind piece in 1.5 cups water. add salt, mix well , close and cook for 10-15 minutes or until the brinjal is soft and cooked. 
open and add the fine coconut paste to it. mix well. 
furthermore, add water to bring it to the consistency you require. goes in kashmiri chilli powder (optional) but i recommend adding it to bring out the amazing colour in the final dish. mix well.
close and cook for 10 minutes again until the raw flavour of tamarind is gone and the colour of the curry changes to dark brown from yellow. 
lastly, add jaggery to taste, mix well.
one last important step is, to drizzle some sesame oil on top the dish at the last to give out an awesome flavor in the curry.
Easy Puli kuzhambu recipe
Ingredients
- 2 tbsp sesame oil
- 3/4 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 3/4 tsp fennel seeds
- 1 spring curry leaves
- 3/4 cup small onion chopped
- 20-25 cloves garlic
- 5 no brinjal slit
- 1/4 tsp turmeric powder
- 1 tbsp chilli powder
- 1.5 tbsp coriander powder
- 1.5 cups tamarind water
- salt to taste
- 1/2 cup coconut paste
- 1/2 tsp kashmiri chilli powder
- 3/4 tbsp jaggery
- 1 tbsp sesame oil to drizzle lastly
Instructions
- firstly, heat oil in a pan and add mustard seeds and fenugreek seeds. let it crackle. and then add curry leaves, chopped shallots, garlic and fry till brown.
- add the brinjal slit and fry for half a minute.
- add turmeric powder, chilli powder, coriander powder and fry again until well combined.
- now, add the tamarind water. soak the tamarind in water 15 minutes earlier and extract the water out of it. add salt, mix well , close and cook for 10-15 minutes or until the brinjal is soft and cooked.
- open and add the fine coconut paste to it. mix well.
- furthermore, add water to bring it to the consistency you require. goes in kashmiri chilli powder (optional) and mix well.
- close and cook for 10 minutes again until the raw flavour of tamarind is gone and the colour of the curry changes to dark brown from yellow.
- lastly, add jaggery to taste, mix well.
- one last important step is, to drizzle some sesame oil on top the dish at the last to give out an awesome flavor in the curry.
Nellaiappan Pillai
Cooked today. Thank you
Jinoo Jayakrishnan
🙂