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A tangy and spicy South Indian curry made with tamarind extract, vegetables, and a blend of aromatic spices. This classic dish from Tamil Nadu is a perfect accompaniment for steamed rice and papad.
For 4 servings
Prepare Tamarind Extract
Sauté Vegetables
Simmer the Kuzhambu
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A tangy and spicy South Indian curry made with tamarind extract, vegetables, and a blend of aromatic spices. This classic dish from Tamil Nadu is a perfect accompaniment for steamed rice and papad.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 211.42 calories per serving with 4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Combine and Serve
Replace the fresh vegetables with sun-dried vegetables (vathal) like sundakkai (turkey berry) or manathakkali (black nightshade). Fry the vathal in oil before adding to the gravy.
Make garlic the star by increasing the quantity to 15-20 cloves and omitting other vegetables. This version is known for its medicinal properties.
For a thicker and milder gravy, grind 1/4 cup of grated coconut with a little water to a fine paste and add it to the kuzhambu during the last 5 minutes of simmering.
Add steamed lentil dumplings (paruppu urundai) to the simmering gravy for a protein-rich and filling version of the dish.
Tamarind is a natural laxative, and spices like asafoetida and fenugreek seeds are known to reduce bloating and improve digestion, making this dish beneficial for gut health.
The base of this curry, tamarind, along with turmeric and other spices, is packed with polyphenols and antioxidants that help fight free radicals and reduce oxidative stress in the body.
Curcumin in turmeric, allicin in garlic, and compounds in tamarind possess potent anti-inflammatory properties, which can help in managing inflammation-related conditions.
The inclusion of vegetables like drumstick, brinjal, and pearl onions makes this dish a good source of dietary fiber, which is essential for maintaining a healthy digestive system and promoting satiety.
Yes, Puli Kuzhambu can be very healthy. It is rich in antioxidants from tamarind and spices like turmeric. The vegetables provide fiber and essential vitamins. Using sesame oil offers healthy fats. It is also naturally vegan and gluten-free.
One serving (approximately 1 cup or 245g) of this Puli Kuzhambu contains around 180-220 calories, depending on the amount of oil and specific vegetables used.
This dish is very versatile. You can use okra, shallots, garlic, pumpkin, taro root, or even sun-dried berries (vathal). Ensure you sauté vegetables like okra well to remove their sliminess before adding them to the gravy.
If your kuzhambu is too sour, you can balance it by adding a little more powdered jaggery. You can also add a small amount of coconut milk or a ground coconut paste to mellow the tanginess.
Puli Kuzhambu has a good shelf life due to the tamarind. It can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor actually improves the next day.
Absolutely. For a 'no onion, no garlic' version, simply skip them. You can use vegetables like pumpkin, brinjal, or drumstick. The flavor will be slightly different but still delicious, relying more on the tamarind and spices.