Puli Kuzhambu is one of the common sidish in TamilNadu. It is a tangy spicy gravy goes well with rice. In our home, we used to make it once in a week. Prepare the kuzhambu in the morning, so it tastes better in afternoon.

Ingredients:

1. Drumstick -1
2. Brinjal – 3
3. Tamarind – small lemon size
4. Small onions – 10
5. Garlic – 10-15 pods
6. Turmeric powder – 1/4 tsp
7. Chilli powder – 1 tsp
8. Salt – to taste

To temper:

1. oil – 3 tsp
2. Mustard seeds – 1/4 tsp
3. Fenugreek seeds – 1/3 tsp
4. Hing – a pinch
5. Curry leaves – a spring

Pre-preparation:

Soak Tamarind in water for few minutes and extract the juice from it and keep it separately (you can use hot water)

Method:

1. Heat oil in a pan and add items to temper
2. Add roughly chopped onions and garlic to it and saute well
3. Add drumstick and brinjal to it
4. Add turmeric powder, chilli powder, salt and tamarind extract to it.
5. Add water and adjust the consistency. Cook it by covering the lid in medium flame for 10-15 minutes
6. Cook till it becomes the kuzhambu consistency
7. Serve it with rice and favourite poriyal

Note:

1. You can replace the vegetables like yellow pumpkin, bittergourd
2. You can make this kuzhambu with small onions and garlic too
3. You can grind coconut and fennel together and add it to kuzhambu