Authentic Brahmin Recipe, Kuzhambu Varieties, Rice Accompaniments, Traditional Recipes

ARAI PULI VATHA KUZHAMBU

April 17, 2015 by Nithya Leave a comment

It was some time back that i was thinking somehow i don’t have this gravy in my blog,though we make regularly at home and dhivya too likes it.This kuzhambu variety is a long forgotten recipe in many households and some might not even have heard of this exotic gravy.I have enjoyed it eating many a times from the hands of my grandmothers and my mother too. In my in laws place too this recipe is known and my MIL makes it often.This simple recipe can be made in no time and tastes great with dal rice with dollops of ghee.I made this last week and thankfully clicked it too.Scroll down for a true Tanjore Delight..

Print Recipe
 ARAI PULI VATHA KUZHAMBU
Course 		gravy
width:300px; padding:5px 0;"> logo Cuisine south indian
Prep Time 		10 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Course gravy
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. Chop brinjal and place in water to prevent from turning black.
  2. Soak tamarind in water.
  3. In a pan add oil.When it gets heated add channa and urad dal to roast.
  4. Add sambhar powder,salt,asafoetida and brinjal.
  5. Add tamarind extract.
  6. Boil till raw smell goes away.
  7. Take coconut milk from coconut by grating,grinding and extracting milk from coconut.
  8. Add this milk to the gravy.
  9. Keep ready soaked and boiled black channa.
  10. Add black channa and curry leaves.
  11. Arai Puli Vatha Kuzhambu is ready.
  12. Enjoy this tamarind based gravy with steaming rice.
Recipe Notes

Notes

Instead of brinjal you can use bitter gourd,lady's finger,turkey berry or yam.

This recipe requires half the tamarind usually needed,hence the name arai puli kuzhambu.