Sapaadu the way amma made it

Puli Kuzhambu (Vatha Kuzhambu)

A tangy, spicy tamarind gravy from the Tamil kitchen — fragrant with vadavam, fenugreek, garlic, and shallots. Add your choice of vegetable and serve over rice.

Chutney & Sambar
Puli Kuzhambu (Vatha Kuzhambu)
Prep
15 min
Cook
20 min
Total
35 min
Serves
4

Tangy, spicy, and endlessly adaptable

If you like a tangy, spicy gravy to go with rice and a dry or gravy vegetable on the side, look no further than Puli Kuzhambu, also known as Vatha Kuzhambu. You can add your choice of vegetable — popular ones include kathirika (brinjal/eggplant), vendakka (okra/ladies finger), and murungakka (drumstick). Naturally vegan, deeply savory, and a staple of the Tamil lunch plate.

Ingredients

  • 1 tbsp raw tamarind (or 1 tsp tamarind paste)
  • 3 tbsp cooking oil (vegetable, corn, or sesame), plus 1 tsp sesame oil to finish
  • 1 tsp vadavam (South Indian tempering mix)
  • 1/2 tsp vendayam (fenugreek seeds)
  • 4 garlic cloves
  • 6 shallots (small onions)
  • 6 curry leaves
  • 1 tsp sambar powder
  • 4 cups water (more if adding extra vegetables)
  • salt, to taste
  • your choice of vegetable, optional — brinjal (kathirika), okra (vendakka), or drumstick (murungakka)

Method

  1. Prepare the tamarind water: if using raw tamarind, soak it in warm water until soft, then squeeze and crush to extract the juice, and strain to keep just the tamarind water. If using paste, dissolve it in the water.
  2. Clean the shallots, remove the dried outer layer, and trim the edges slightly. Clean the garlic and remove the fine skin.
  3. If adding vegetables, prepare them too. For brinjal, don't chop it — leave the green head on and slit it partway without separating, so the vegetable stays intact.
  4. Heat the oil in a deep pan over medium flame. Once hot, add the curry leaves and vadavam; after a few seconds add the vendayam, stir, then add the garlic and shallots. If using vegetables, add them now and fry lightly.
  5. Add the sambar powder and salt, and stir for a few seconds.
  6. Pour in the tamarind water. Stir, then let the mixture boil and reduce until semi-thick.
  7. Once it reaches the consistency you like, taste and adjust the salt.
  8. Finish with 1 tsp sesame oil and turn off the heat.

Tips

Letting the gravy reduce slowly deepens the flavor — vatha kuzhambu actually tastes better the next day. The finishing spoon of sesame oil rounds out the tang, so don't skip it.