If there is one dish that can bring back life to your dead taste buds, then it's the Puli Kulambu for you! This type of tamarind based gravy is typically famous in Tamil Nadu and I must say it's surely an adapted taste. However once you get used to the taste, there is really no stopping!
For all the 40 years that we have been in Tamil Nadu, I am sure we can claim we have got ourselves adapted to the taste that comes. Though Hubby dear is yet to get addicted. I have been happy that Athamma shares my liking and occasionally I decide to make this gravy just for us. Needless to say Amma makes the best Puli Kuzhambus, with many adds on it, like varthal, manathakali, etc. She even adds Okra, Garlic or just simply a simple tamarind base.
Whatever vegetable that goes in doesn't really matter. Dad loves this so much that he would want this to be kept for couple of days. Because of the tamarind base, this gravy stays good for 3 -4 days. There was a time when we used to make this often. These days it's gone to the back list.
Many days went by and we were just lunching on the everyday Sambar or dal. Imagine a week with just these alternating. Suddenly I decided I would make this Puli Kulambu just for us, even if hubby dear will not touch it. Should I say how happy I was hearing the happy tones from Athamma or from Daddy who elated that he was treated to a meal with Puli Kulambu!
Pappu Charu, Seppankilangu Puli Kulambu
, Ragi Sankati
, with Rava Kesari
~ Our meal today
Step by Step Picture Recipe
All the ingredients that went into the gravy!
Onions, curry leaves along with garlic sauteed in Oil
Till the onions turn colour.
Then goes the tomatoes.
Add all the spices along with salt.
Cover and simmer for 10 mins.
After 10 mins.
Add boiled and cubed Arbis to the pan.
Mix well with the gravy.
Continue cooking for 2 mins.
Then add tamarind juice
Followed by 1 -2 cups water.
Coriander leaves for that wonderful aroma.
Bring to boil and simmer for 5 mins to thicken.
Seppankilangu Puli Kulambu | Colocasia Curry in Tamil Style
Arbi / Colacasia / Seppankilangu - 4 -5 medium size
Onions - 3/4 cups
Tomato - 1 cup
Red Chili powder - 1 tsp
Coriander powder - 1 tsp
Sambar powder - 1/2 tsp
Turmeric powder a pinch
Tamarind juice - 1/2 cup
Water - as required to get a thick gravy
Curry leaves few
Mustard seeds, Urad dal - 1/2 tsp
Garlic - 2 big cloves
Salt to taste
Oil - 2 -3 tsp
How to make Seppankilangu puli kulambu
Wash and make sharp inserts into the arbi. Microwave for 10 mins, check if the arbi is soft, else microwave for another 3 -5 mins. Allow to cool, peel the skin and cut into cubes.
Heat a kadai with oil. Add the mustard Seeds, urad dal, curry leaves and chopped garlic. Fry for couple of minutes, then add finely chopped onions. Saute till the onion turns brown.
Next add finely chopped tomatoes, along with salt, turmeric. chili powder, coriander powder. Cover with lid and cook in sim for 10 mins for the tomatoes to be done well.
Once the tomatoes are soft, add the cooked arbi, saute well and again cook for 5 mins in high. Simmer with lid covered for 2 mins.
Add the tamarind juice, mix everything. Then add water, combine all the ingredients. Bring to boil. Cook in high for 5 mins. Then simmer for 10 mins with lid covered till the gravy is thick.
Arbi is mostly considered to get itchy reaction sometimes. To prevent this, the roots are normally boiled with tamarind juice. I normally don't follow this method.
Normally salt and turmeric powder is added to the tomatoes to get them cooked fast. I added all the spice powders along with salt and simmered with lid covered for 10 mins.
We had the most satisfying meal after a long time and enjoyed the gravy for couple of days. The gravy normally can stay good for 4 -5 days when refrigerated.
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