Traditional South Indian Puli Kulambu Recipe

Ingredients

  • 1 cup of tamarind extract
  • 2 cups of water
  • 1 tablespoon of sesame oil
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of fenugreek seeds
  • 1/2 teaspoon of asafoetida
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 large tomato, finely chopped
  • 10 dried red chillies
  • 1 tablespoon of poppy seeds
  • 1 tablespoon of coriander seeds
  • 2 tablespoons of grated coconut
  • Salt to taste
  • Few sprigs of fresh coriander for garnishing
  • 1/4 teaspoon of turmeric powder
  • 1 teaspoon of jaggery or sugar

Steps and instructions

  1. Start by soaking the tamarind in warm water for about 15 minutes. After it has soaked, extract the juice and set it aside.
  2. In a pan without oil, roast the dried red chillies, poppy seeds, coriander seeds, and grated coconut until they turn a golden brown. Remove from the heat and let it cool.
  3. Once cooled, grind the roasted ingredients in a mixer to a fine paste. Add a little water if necessary.
  4. In a large pan, heat the sesame oil. Once hot, add the mustard seeds and fenugreek seeds. As they begin to sizzle, add the asafoetida, chopped onions, and garlic. Sauté until they turn golden brown.
  5. Add the chopped tomatoes to the pan and cook until they become soft and mushy.
  6. Next, add the tamarind extract, ground spice paste, turmeric powder, and salt to the pan. Mix well, and then add the sugar or jaggery.
  7. Simmer the mixture on low heat for about 20-30 minutes, or until the raw smell of the tamarind goes away and the mixture thickens slightly.
  8. Garnish with fresh coriander and serve the Puli Kulambu hot with rice.

Tools for making

  • Pan - A large pan for cooking the Puli Kulambu.
  • Mixer - A mixer or blender to grind the roasted spices into a paste.
  • Knife - A knife for chopping onions, garlic, and tomatoes.
  • Spatula - A spatula for stirring and mixing the ingredients in the pan.
  • Measuring cup - A measuring cup to accurately measure the tamarind extract and water.
  • Grater - A grater to grate the coconut.

Recipe variations

  • Add vegetables such as drumsticks, brinjal (eggplant), or okra to make it a mixed vegetable Puli Kulambu.
  • Replace tamarind extract with kokum extract for a tangy and unique flavor.
  • Include additional spices like cinnamon, cloves, and cardamom for a more aromatic version.
  • For a non-vegetarian twist, add shrimp, fish, or chicken to the kulambu.
  • Make it spicier by increasing the number of dried red chillies or adding chili powder.
  • Experiment with different types of oils like coconut oil or ghee for a distinct taste.
  • For a healthier option, use steamed vegetables instead of sautéing them.
  • Replace jaggery or sugar with palm sugar or honey for a different sweetness.
  • Add a handful of curry leaves for an enhanced flavor.
  • If you prefer a thicker consistency, you can add a teaspoon of rice flour or gram flour dissolved in water.

Recipe overview

Puli Kulambu is a traditional South Indian dish that is renowned for its tangy and spicy flavours. This recipe uses tamarind as its primary ingredient, which imparts a unique sourness that is beautifully balanced by the heat from the spices and the sweetness of jaggery or sugar. Roasted and ground spices, along with a medley of onions, garlic, and tomatoes, give this dish its rich and delicious depth. The dish is slow-cooked, allowing the flavours to meld together perfectly. While the recipe might seem complex, it's quite simple when broken down into steps, and the result is an incredibly flavorful and aromatic dish. Enjoy Puli Kulambu hot with rice for a satisfying and comforting meal.

Common questions

  1. Can I use store-bought tamarind paste instead of extracting tamarind juice?
  2. Yes, you can use store-bought tamarind paste. Just dilute it with water according to the instructions on the package to make the required amount of tamarind extract for the recipe.
  3. Can I substitute sesame oil with another type of oil?
  4. While sesame oil adds a unique flavor to the dish, you can substitute it with any other cooking oil of your choice, such as vegetable oil or coconut oil.
  5. Can I adjust the spiciness of the Puli Kulambu?
  6. Yes, you can adjust the spiciness according to your preference. If you prefer a milder taste, reduce the number of dried red chillies used. If you like it spicier, you can add more dried red chillies or even include some red chili powder.
  7. How long does it take to cook the Puli Kulambu?
  8. The cooking time may vary, but usually, it takes around 30-40 minutes to cook the Puli Kulambu once all the ingredients are added. The tamarind extract needs to simmer and thicken, which adds to the cooking time.
  9. Can I make Puli Kulambu in advance and reheat it?
  10. Yes, you can make Puli Kulambu in advance and reheat it later. In fact, the flavors tend to develop and improve when the curry is allowed to sit for some time. Just make sure to store it in an airtight container in the refrigerator and reheat it thoroughly before serving.

Serving dishes and utensils

  • Serving bowls - for serving the Puli Kulambu
  • Rice cooker - for cooking rice to serve with the Puli Kulambu
  • Dosa tawa - for making dosa, which can be served with the Puli Kulambu
  • Rasam ladle - for serving the Puli Kulambu
  • Kitchen knife - for chopping onions, garlic, and tomatoes
  • Mixing spoon - for stirring the Puli Kulambu while cooking
  • Grinder or mixer - for grinding the roasted spice paste
  • Pan - for sautéing the mustard seeds, fenugreek seeds, onions, garlic, and tomatoes
  • Measuring cups - for accurately measuring the tamarind extract, water, and other ingredients
  • Spatula - for scraping the sides of the pan while cooking the Puli Kulambu

Origin stories

Puli Kulambu hails from the vibrant cuisine of Tamil Nadu, a southern state in India known for its rich culinary history. The name 'Puli Kulambu' literally translates to 'tamarind curry', a testament to its tangy and flavorful nature. This dish is an integral part of daily meals in many Tamil households, with each family having its unique twist to the recipe. Interestingly, the Puli Kulambu is often made a day in advance. The reason behind this is that it is said to taste even better the next day as the flavors deepen and meld together with time. This characteristic makes it a beloved travel companion for long journeys in the olden days, as it could be easily carried and consumed without reheating.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.