This kuzhambu is similar to Vathakuzhambu , as it doesn’t have dal in it . It’s also known as appala kuzhambu .

This is also a thicker kuzhambu , like Vathakuzhambu. However only elephant foot yam (chenai ) brinjal or bitter gourd is generally used for this kuzhambu.

Ingredients

Tamarind as big as a lime

Chopped brinjal/bitter gourd 1/2 cup (med size)

Oil( Sesame ) 4 teaspoon

Mustard 1/2 teaspoon

Black gram 1/4 teaspoon

Chana dal 3/4 teaspoon

Asafoetida 1/2 teaspoon

Coconut 1/4 cup (cut into bits )

Curry leaves few

Salt 1 1/2 teaspoon

Sambaar powder 2 teaspoon

Sambar vadaam /Appalam /Vadaam few

Method

Soak tamarind in 2 1/2 cups of water.

After 15 minutes extract thick juice.

In deep bottomed pan /kadai , add oil and heat .

Add mustard , when it crackles , add chana dal , urad dal , curry leaves , asafoetida , coconut bits and stir .

Add Sambaar powder .Add prepared tamarind juice .

Add salt and cook in low heat for 5 minutes or till vegetables are cooked.

The kuzhambu will also reduce in quantity .

Remove from fire , crumble the appalam and add it to the kuzhambu .

Yummy Arai Puli Kuzhambu is ready to eat with hot rice .

Note

Rice flour can be mixed in a little water and can be added to the kuzhambu towards the end.

This will give a thicker kuzhambu. If you are adding rice flour , cook for 2 to 3 minutes more so that the raw smell of rice flour goes .

If using chenai or colocassia , boil it separately and add to the tamarind juice .

Use old tamarind to get a tangy darker kuzhambu .