Name: Curry leaves Pulikuzhambu recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 10 small onions; 10 Garlic cloves; 1 tbsp tamarind; Jaggery small piece; 5 to 8 tbsp gingelly oil; few curry leaves; 1/2 tsp mustard seeds; 1/2 tsp Urid dal; 1/4 tsp fenugreek; For pulikuzhambu paste:; 7 dried red chilly; 1 tsp pepper; 1 tsp jeera; 2 tsp coriander seeds; 1 tbsp toor dal; 1/4 tsp mustard; 1/4 tsp urid dal; 3/4 cup curry leaves; 5 small onions; 7 garlic cloves

ABOUT Curry leaves Pulikuzhambu RECIPE

I learned this curry leaves pulikuzhambu from my grandmother and prepared it many times and the taste was yummy. It is prepared by adding ground curry leaves masala paste in the tamarind extract. Try this healthy tangy kuzhambu.

Ingredients Serving: 4

10 small onions
10 Garlic cloves
1 tbsp tamarind
Jaggery small piece
5 to 8 tbsp gingelly oil
few curry leaves
1/2 tsp mustard seeds
1/2 tsp Urid dal
1/4 tsp fenugreek
For pulikuzhambu paste:
7 dried red chilly
1 tsp pepper
1 tsp jeera
2 tsp coriander seeds
1 tbsp toor dal
1/4 tsp mustard
1/4 tsp urid dal
3/4 cup curry leaves
5 small onions
7 garlic cloves

Instructions

Heat a drop of oil in a pan and add pepper, jeera, toordal, coriander seeds, mustard seeds, urid dal, dried red chilly. Fry for a minute and add the curry leaves. Fry until the curry leaves turn crisp and nice aroma from the spices.
Allow it to cool completely. Then powder it in a chutney jar. Add the small onions, garlic and 1/4 cup water.
Grind it to a smooth paste.
Soak tamarind in 1/2 cup of hot water and squeeze out the pulp with 1 cup of water. Now add the ground paste to the tamarind water. Add the required salt and mix it well with your hands.
In a clay pot, heat oil add fenugreek, mustard and urid dal. Allow them to crackle and then add the onions and garlic. Saute for a few minutes and add the curry leaves.
Then add the tamarind mixture. Stir well and cover it with a lid with a small gap.
When it boils well or till you see lots of steam in the pot add the jaggery. Now keep in low flame for another 10 minutes.
After 10 minutes you can see oil floats on the top of the kuzhambu at this stage switch off the flame and keep it closed for 30 minutes before serving.
Serve it with hot rice and appam.

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