Curry leaves Pulikuzhambu | How to make Curry leaves Pulikuzhambu

By Muthulakshmi Madhavakrishnan  |  2nd Dec 2016  |  
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  • Curry leaves Pulikuzhambu, How to make Curry leaves Pulikuzhambu
Curry leaves Pulikuzhambuby Muthulakshmi Madhavakrishnan
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About Curry leaves Pulikuzhambu Recipe

I learned this curry leaves pulikuzhambu from my grandmother and prepared it many times and the taste was yummy. It is prepared by adding ground curry leaves masala paste in the tamarind extract. Try this healthy tangy kuzhambu.

Curry leaves Pulikuzhambu is a popular aromatic and delicious dish. You can try making this amazing Curry leaves Pulikuzhambu in your kitchen. This recipe requires 10 minutes for preparation and 20 minutes to cook. The Curry leaves Pulikuzhambu by Muthulakshmi Madhavakrishnan has detailed steps with pictures so you can easily learn how to cook Curry leaves Pulikuzhambu at home without any difficulty. Curry leaves Pulikuzhambu is enjoyed by everyone and can be served on special occasions. The flavours of the Curry leaves Pulikuzhambu would satiate your taste buds. You must try making Curry leaves Pulikuzhambu this weekend. Share your Curry leaves Pulikuzhambu cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Muthulakshmi Madhavakrishnan for inputs. In case you have any queries for Curry leaves Pulikuzhambu you can comment on the recipe page to connect with the Muthulakshmi Madhavakrishnan. You can also rate the Curry leaves Pulikuzhambu and give feedback.

Curry leaves Pulikuzhambu

Ingredients to make Curry leaves Pulikuzhambu

  • 10 small onions
  • 10 garlic cloves
  • 1 tbsp tamarind
  • jaggery small piece
  • 5 to 8 tbsp gingelly oil
  • few curry leaves
  • 1/2 tsp mustard seeds
  • 1/2 tsp Urid dal
  • 1/4 tsp fenugreek
  • For pulikuzhambu paste:
  • 7 dried red chilly
  • 1 tsp pepper
  • 1 tsp jeera
  • 2 tsp coriander seeds
  • 1 tbsp toor dal
  • 1/4 tsp mustard
  • 1/4 tsp urid dal
  • 3/4 cup curry leaves
  • 5 small onions
  • 7 garlic cloves

How to make Curry leaves Pulikuzhambu

  1. Heat a drop of oil in a pan and add pepper, jeera, toordal, coriander seeds, mustard seeds, urid dal, dried red chilly. Fry for a minute and add the curry leaves. Fry until the curry leaves turn crisp and nice aroma from the spices.
  2. Allow it to cool completely. Then powder it in a chutney jar. Add the small onions, garlic and 1/4 cup water.
  3. Grind it to a smooth paste.
  4. Soak tamarind in 1/2 cup of hot water and squeeze out the pulp with 1 cup of water. Now add the ground paste to the tamarind water. Add the required salt and mix it well with your hands.
  5. In a clay pot, heat oil add fenugreek, mustard and urid dal. Allow them to crackle and then add the onions and garlic. Saute for a few minutes and add the curry leaves.
  6. Then add the tamarind mixture. Stir well and cover it with a lid with a small gap.
  7. When it boils well or till you see lots of steam in the pot add the jaggery. Now keep in low flame for another 10 minutes.
  8. After 10 minutes you can see oil floats on the top of the kuzhambu at this stage switch off the flame and keep it closed for 30 minutes before serving.
  9. Serve it with hot rice and appam.

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