Poondu Puli Kulambu
by anikar01
14 Aug 2015
This recipe has been viewed 6840 times
Poondu Puli Kulambu, a traditional South Indian recipe like sambhar that is usually had with rice, but tastes equally good with idlis and dosas. It is like a curry of Onions and garlic in tamarind gravy, perked up with a very flavourful tempering. Although a variety of spices are used, the sesame, urad dal and curry leaves in the tempering lends a classic, aromatic South Indian touch to this kulambu.
Poondu Puli Kulambu recipe - How to make Poondu Puli Kulambu
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
3 tbsp sesame (til) oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
asafoetida (hing) (hing)
a few curry leaves (kadi patta)
3/4 cup chopped garlic (lehsun)
1/2 cup shallots (madras onions)
3 chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
2 tsp sambhar masala
salt to taste
2 tbsp tamarind (imli) pulp
Method
- Method
- Heat the oil in a pan, add fenugreek seeds, mustard seeds and urad dal wait it for splutter.
- Add the shallots sauté for 2 minutes.
- Add garlic and sauté for 2 minutes.
- Add the tomatoes and sauté for 5 minutes and add the turmeric powder, sambhar masala, coriander powder and salt, mix well and sauté till the raw smells goes.
- Add the tamarind extract to the masala, cover and cook for 10 minutes.
- Serve hot with rice.
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