Puzhi Kuzhambu is a tangy, tamarind‑based South Indian gravy (kuzhambu) that is often served with hot steamed rice. It is particularly popular in Tamil Nadu and neighboring regions as a flavorful everyday curry.
To prepare puzhi kuzhambu, start by soaking tamarind and salt in water, then extract the juice by gradually adding more water. Next, peel onions and garlic. In a kadai, heat oil and splutter mustard seeds, followed by fenugreek, garlic, onions, and curry leaves, frying briefly. Add sambar powder and turmeric, then mix in the tamarind water. Cover and simmer on medium heat until the Kuzhambu thickens, resulting in a rich and tangy dish perfect for serving with rice.
Puzhi Kuzhambu Recipe
Puzhi Kuzhambu
6
servings5
minutes20
minutesThis tangy kuzhambu is made with tamarind and garlic. It is served with rice.
Ingredients
Tamarind – 1 big lemon size
Sambar Powder – 1 tablespoon heaped
Sambar Onion – 10 to 15 Nos
Garlic flakes – 10 to 15 Nos
Fenugreek seeds – ½ teaspoon
Turmeric powder – a pinch
Mustard – ½ teaspoon
Gingelly Oil – 2 to 3 tablespoons
Curry leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Soak tamarind and salt in water and squeeze out the juice completely by adding two cups of water little by little.
- Peel onion and garlic and keep it aside.
- In a kadai put the oil and when it is hot add mustard seeds.
- When it splutters, add fenugreek and then add the garlic flakes, onions and curry leaves. Fry for few seconds.
- Add sambar powder and turmeric powder and mix it well.
- Then add tamarind water. Mix well. Cover with lid and cook on medium flame till the Kuzhambu is thick.
Hello mam ,tried this pushing kuala but so tangy and nice and simple too …since we do not make anything other than sambar rasam fish /chicken …theeyal I am finding all ur kuzambu varities very interesting already tried 3 kuzambu want to try almost all kuzambu …thanks madam for the nice explanation and elegant picture ..Hameeda
Thank you.