Puli Kuzhambu

Ingredients

• • Onions (peeled, small) - ½ cup
• • Garlic (peeled) - 10 flakes
• • Tamarind - lemon size
• • Sambar powder - 2 teaspoons
• • Salt - as required
• • Tomatoes (chopped finely) - 2
• • Oil (for frying) - as required
• • Jaggery - a little (optional)
• • Onion curry vadams - ¼ cup

---

Ingredients For Seasoning

• • Fenugreek - ¼ teaspoon
• • Aniseeds - ¼ teaspoon

---

Method To Make Puli Kuzhambu

• 1. Soak tamarind in water for ½ an hour and extract juice.
• 2. Heat oil in a broad frying pan, add seasonings, garlic and then onion.
• 3. Fry till transparent and then add chopped tomatoes.
• 4. Stir till tomatoes become pulpy.
• 5. Add Sambar powder, fry for a minute and then pour tamarind extract with enough water.
• 6. Add salt and boil till thick.
• 7. Deep fry curry vadam in oil till golden brown.
• 8. Add to gravy, boil once and remove from fire.
• 9. Serve with idli, dosa or cooked rice.

---

Ingredients For Making Onion Curry Vadam

• • Black grams/Urad dal (dehusked) - 1 cup
• • Onion (small, peeled) - 1 kg
• • Red chillies - 1 cup
• • Salt - as required
• • Asafoetidas - a little
• • Curry leaves (chopped) - 1 sprig
• • Coriander leaves - 2 tablespoons
• • Mustard seeds - 3 teaspoons
• • Castor oil - 3 teaspoons

---

Method To Make Onion Curry Vadam

• 1. Soak urad in water for 1 hour.
• 2. Grind to smooth paste, along with red chillies.
• 3. Add half of the peeled onions at the end and grind till smooth consistency.
• 4. Add salt, asafoetida, other half of the finely chopped onions, curry leaves, coriander leaves, mustard seeds and mix well.
• 5. To prevent in sticking to the hands mix 3 teaspoons of castor oil at the end.
• 6. Make small balls using hands and dry on a plastic sheet under hot sun for 3 days.
• 7. Store in airtight containers and use whenever necessary.