Dec 5, 2008

Poondu Puli Kulambu

  • Oil
  • Garlic pods - 15
  • Tomato - 1 medium
  • Onion - 1 medium
  • Tamarind - lemon size
  • Red Chilli pdr - 2 tsp
  • Salt
  • Methi seeds - 1 tsp
  • Pepper pdr (opt) - 1/4 tsp


Step 1 : Soak tamarind for about 10 mins in hot water and extract the pulp. Keep this aside.
To this add turmeric pdr, tomato (juz smash this in the pulp) and salt.

Step 2: In a pan, add oil abt 1 tsp and then fry onion(1/2 of medium size) in it until it turns translucent. Now add 2 tsps (or as req) of chilli pdr to it on a low flame and saute for another 2 secs. Switch off the flame, allow it to cool and then grind it to a paste adding lil water.

Step 3: Add this grounded paste to the tamarind pulp (resulting from step 1). Check for salt and hotness in the tamarind sauce.

Step 4: In a pan, add 2 tbsps of oil(oh yeah, i'm a health freak, but tis dish demands more no choice). To this add methi seeds (venthayam)..make sure u don't burn the methi seeds, lil onion (say some 1/4 onion slices) + Garlic pods ==> saute for 1 mins and then add the sauce from step 3. You can add pepper pdr before switching off the flame(opt) if u want to.

Step 5: Allow it to boil in a low medium flame till the gravy becomes real thick and also till you can see oil floating on the top of the gravy.

Step 6: Tasty Poondu Puli Kulambu is ready...You can store this for more than a week. It goes best with rice and dosa.


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