Puli Kozhambu

Puli Kozhambu is one of the main south Indian kozhambu prepared in certain house-holds of south tamil nadu, particularly  tirunelveli. This is a simple kozhambu made with Tamarind extracted water and a pulikozhambu powder prepared at home/or powered from mill and stored for long-term use. This kozhambu has options of vegetables to be used in it, like drumstick, vendaikai (okra), kathirikai (brinjal), s.onion, garlic etc.

This kozhambu doesn’t require any dhal, so to include the flavor of cooked dhal along with this kozhambu, ideally what is done is, dhal is cooked separate (with some seasoning in the dhal)  and mixed in rice as parupu saatham (toor dhal rice), and on this the kozhambu is poured and mixed and consumed. This gives a feel of having a filling dhal & kozhambu. This kozhambu can be mixed directly on rice without parupu too, it’s once own choice to include parupu or not. While serving we pour a tsp of Nallennai (Gingly oil) for added flavor. This kozhambu is cooked in gingly oil for best taste.

This kozhambu should be of thick consistency, and not watery. If it is watery, then the tastes will not be so much. This kozhambu can also be consumed with idly/dosa as a side dish as well.  

Preperation for Pulikozhambu Powder:

Coriander Seeds (Whole) – 3 tsp

Toor Dhal – 1 ½ tsp

Red Chillies (Whole) -  7-8

Fenugreek – ¼ tsp

Pepper Seeds – 6

Jeera – ¼ tsp
Raw Rice - 1 tsp

Curry leaves – 10

In little oil, fry all the above and powder

Ingredients:

1. S.Onion - 1/2 cup
2. Garlic - 1/2 Cup
3. Vendakai (Okra) - 1/2 Cup (cut to 1" size)
4.Puli Kozhambu powder-  2-3 tsp
5. Tamarind water - 2 Cups
6. Coconut - 3/4 Cup
 

 
 7. Season: Mustard - 1/2 tsp, broken urud dhal - 1/2 tsp, channa dhal - 1/2 cup,Fenugreek - 1/4 cup, Hing - 1 tsp, curry leaves- 10
 

8. Salt - 2-3 tsp
9. Oil - 3-4 tsp

Pre-requisite:

1. Dry roast coconut+ 2-3 s.onion's and cool and grind to a paste and keep ready.
 

 

Method:
 

  1. In Kadai, add oil,and when it becomes hot, add the s.onion, garlic and vendakai & fry everything well, until they are done.

2. Add the tamarind water  & little salt, haldi and hing and let it boil will tamarind water for about 5-10 mins and the raw smell completely goes.

3. Then add the pulikozhambu powder (I mixed the powder in water and made into a paste to avoid lumps) and mix well and boil for another 5 mins.

4. Now, add the coconut-s.onion ground paste and mix well. Let the kozhambu boil until it becomes thick and the quantity reduces half. Add required salt too.

5. Season as mentioned and pour it into the kozhambu and remove after 2-3 minutes of boiling.

 

A very tasty Puli Kozhambu is ready to appease you.