Tangy & Spicy Puli Kulambu: A South Indian Delight!

Craving a burst of authentic South Indian flavors? Look no further than Puli Kulambu! This traditional tamarind-garlic gravy is a beloved staple, known for its incredible tanginess, fiery spice, and aromatic depth. Perfect with rice, idli, or dosa, it’s a dish that will transport your taste buds straight to the heart of Tamil Nadu. Let’s dive into making this comforting and utterly delicious kulambu!

Ingredients:

• 1 small lemon-sized ball of tamarind (approx. 30g)

• 10-12 cloves garlic, peeled

• 1 small onion, finely chopped

• 1 tomato, finely chopped (optional)

• 2 sprigs curry leaves

• 1/2 tsp mustard seeds

• 1/4 tsp fenugreek seeds (methi)

• 1/4 tsp asafoetida (hing)

• 2-3 dried red chilies

• 2 tbsp sesame oil (gingelly oil)

• 1-2 tbsp sambar powder (adjust to your spice preference)

• 1/2 tsp turmeric powder

• A small piece of jaggery (optional, for balance)

• Salt to taste

• Water as needed

Step-by-Step Procedure:

1. Prepare the Tamarind Pulp: Soak the tamarind in about 1 cup of warm water for 15-20 minutes. Squeeze out the pulp and discard the fibrous residue. Set aside the thick tamarind extract.

   

   Preparation of Tamarind Pulp

   
   

2. Heat the Oil & Temper: In a heavy-bottomed pan or kadai, heat the sesame oil over medium heat. Once hot, add mustard seeds. When they splutter, add fenugreek seeds, dried red chilies, and asafoetida. Sauté for a few seconds until fragrant.

   

   Heat the Oil & Temper

   
   

3. Sauté Aromatics: Add the peeled garlic cloves and curry leaves. Sauté until the garlic starts to turn lightly golden and aromatic. Then, add the finely chopped onions and cook until translucent.

   

   Sauté Aromatics

   
   

4. Add Spices & Tamarind: If using, add the chopped tomatoes and cook until soft. Now, add the turmeric powder and sambar powder. Sauté for a minute until the raw smell disappears. Pour in the tamarind extract and add salt to taste.

   

   Add Spices & Tamarind

   
   

5. Simmer to Perfection: Bring the kulambu to a boil, then reduce the heat to low. Add the jaggery (if using). Cover and simmer for 15-20 minutes, or until the gravy thickens and the oil starts to separate on the sides. Stir occasionally to prevent sticking. The longer it simmers, the richer the flavor!

   

   A beautifully plated bowl of Puli Kulambu with steamed white rice and a side of papad.

   
   

6. Serve Hot: Garnish with fresh curry leaves if desired. Your authentic Puli Kulambu is ready to be enjoyed! Serve hot with steamed rice, idli, or dosa for a truly satisfying meal.

Pro Tips for the Best Puli Kulambu:

• Sesame Oil is Key: Don’t skimp on the sesame oil! It imparts a unique flavor and aroma crucial to authentic Puli Kulambu.

• Fresh Garlic: Use fresh, plump garlic cloves for the best flavor.

• Adjust Spice Levels: Feel free to adjust the amount of sambar powder and dried red chilies according to your preferred spice level.

• Simmer Time: Patience is a virtue here. The longer you let the kulambu simmer, the deeper and more complex its flavors will become.

• Storage: Puli Kulambu tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3-4 days.

Enjoy making this delightful South Indian classic in your own kitchen! For more amazing South Indian recipes, consider exploring cookbooks by renowned chefs.