Puli Kuzhambu Recipe (South Indian Style)

Puli Kuzhambu (Tamarind Curry) with Sambar Masala

Ingredients

• Tamarind: 1 small lemon-sized ball (about 30–40 g) or 1/2 cup tamarind pulp

• Water: 2 cups (for tamarind extract) + 1–1.5 cups for cooking

• Amma’s Sambar masala: 2–3 tablespoons (adjust to taste)

• Jaggery or brown sugar: 1–2 teaspoons (optional, balances sourness)

• Salt: to taste

• Turmeric powder: 1/2 teaspoon

• Sesame oil or groundnut oil: 2 tablespoons

For tempering (tadka)

• Mustard seeds: 1 teaspoon

• Fenugreek seeds: 1/4 teaspoon (optional)

• Urad dal: 1 teaspoon (split black gram)

• Chana dal: 1 teaspoon (split chickpeas)

• Dry red chillies: 2, broken

• Curry leaves: 8–10

• Hing (asafoetida): a pinch

• Oil: 1–2 teaspoons (additional, if needed)

Vegetables and extras (optional)

• Small shallots / pearl onions: 8–10, peeled and halved

• Okra (bhindi), brinjals (eggplant), or drumsticks: 1 cup chopped (parboil drumsticks)

• Green chillies: 1–2 slit (optional)

Method

1. Prepare tamarind extract:

   • Soak the tamarind in 2 cups hot water for 10–15 minutes. Mash and strain to extract the pulp. Discard fibres. If using ready pulp, dilute to similar consistency.

2. Cook vegetables:

   • In a saucepan, lightly sauté shallots and other vegetables in 1 tablespoon oil until partly cooked. Set aside.

3. Make the kuzhambu base:

   • In a medium saucepan, add tamarind extract and bring to a simmer. Add turmeric, sambar masala and salt. Add 1 to 1.5 cups water to reach desired consistency.

   • Add jaggery/brown sugar if you want a rounded sweet-sour balance.

   • Add vegetables and simmer gently for 10–12 minutes or until vegetables are cooked and flavours meld. Taste and adjust salt, sambar masala or jaggery.

4. Tempering (tadka):

   • In a small frying pan, heat 1–2 teaspoons oil. Add mustard seeds; when they splutter add fenugreek (if using), urad dal and chana dal. Fry until dals are golden.

   • Add broken dry chillies, curry leaves and a pinch of hing. Fry briefly careful not to burn.

   • Pour the hot tempering into the simmering kuzhambu. Stir and simmer for 1–2 minutes. Turn off heat.

5. Rest and serve:

   • Let the kuzhambu rest for 5–10 minutes to develop flavours. Serve hot with steamed rice, a dollop of ghee if desired, papadums and a simple vegetable stir-fry.