Puli Kulambu Recipe | Tamarind Curry Recipe

Hi friends,

Puli kulumabu recipe(Tamarind Curry) is a very easy to make South Indian recipe if you have the Puli kulambu podi in stock. Check how to make puli kulambu podi(Tamarind curry powder) here. It will be very useful for making lunch for the family even in the busy morning time. It will be yummy if you have this along with boiled Toor Dal. You can store this Puli kulambu in fridge even for a week. The taste will not change. I usually make in large quantity of puli kulambu and store in fridge. It tastes good to have with curd and rice. Thus, you can avoid having pickle for curd rice. If you are a bachelor and do not have fridge, no worries. Puli kulambu can stay good even for 2 days minimum without refridgeration.

Puli Kulambu Recipe:

Puli kulambu
Puli Kulambu


Small Onions - handful
Garlic - 8-10 pearls
Brinjal - 2
Tamarind juice- Extracted from one lemon sized tamarind
Water - As required
Salt - As required

To Temper:

Oil - 1 tbsp
Mustard Seeds - 1 tsp
Urad dal - 1/4 tsp
Fenugreek - 1/2 tsp
Curry leaves - 10


1. Heat oil in a pan. Gingelly oil will make this puli kulambu more tasty. Add the mustard seeds and saute well till they splutter. Add urad dal, fenugreek and curry leaves and saute for a minute.

2. Add small onions and garlic. Fry well till they become golden color.

3. Add the tamarind juice, pulikulambu podi, Brinjal and required amount of water and salt.

4. Let it boil till it reaches the required kulambu consistency and the raw tamarind taste goes away.

Pulikulambu steps


The taste of puli kulambu highly depends on the correct consistency and the ratio of water, puli kulambu podi and salt.

  • If the kulambu becomes more watery, add puli kulambu podi and salt.
  • If it is very salty, add more puli kulambu podi and water accordingly.
  • If the kulambu tastes bitter, add salt. Add water only if required.

Now, your tasty Puli kulambu is ready to serve.

Puli kulambua>

Please try this puli kulambu recipe(Tamarind curry) and leave your comments.

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