Plain Tamarind Gravy / Puli Kulambu

I supposed to post this recipe yesterday. But, nothing came into my mind when I sat to write a recipe. Sometimes it happens to me and I felt that was the worst part of writing a blog post. Though the recipe is one of my favorites I felt bored to write a story. So I skipped the story part (Ahh…I did it already in many recipes :p) and moving to the recipe straight forward. 

This Plain Tamarind Gravy is perfect pair for Urad dal ricealong with black sesame seeds thogayal. This gravy is nothing but the thinner version of the pulikachal. The Urad dal rice can be eaten with vatha kulambu too, but this pair wins in taste.

Basic Information:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Serves: 7-9 persons

Ingredients:

For Gravy:

Tamarind – 1 small orange fruit size
Gingelly Oil – 1 tablespoon + 2 tablespoons
Mustard seeds and Urad dal – 1/2 teaspoon
Channa Dal – 1/2 tablespoon

Fenugreek seeds – 1/4 teaspoon
Asafoetida – a big pinch
Curry Leaves – 2 strings
Dry red chilli – 2 nos
Turmeric powder – 1/4 teaspoon
Salt – to taste
Water – 4 cups

For Masala:

Coriander seeds / Dhania – 1 teaspoon
Whole black pepper – 1/2 teaspoon
Fenugreek seeds – 1/4 teaspoon
Curry leaves – 1 string
    
Method:

1) Soak tamarind in 1 cup of warm water for 15 minutes. After 15 minutes, squeeze out the juice from it and keep it aside.
2) Dry roast the ingredients given under ‘For Masala’ and allow it to cool to room temperature. Make a powder of it once cooled. Keep it aside.
3) Heat a pan with 1 tablespoon of oil. When it is hot, add mustard seeds, urad dal and allow it to sizzle.
4) Add channa dal and fenugreek seeds. Let it turn to crisp, golden brown and releases nice aroma.
5) Add curry leaves, asafoetida and dry red chilli.
6) Add squeezed out tamarind juice.

7) Add 4 cups of water, turmeric powder and salt to taste. Let it roll boil for 10 minutes. After sometimes, you can see the gravy is reduced in its quantity.

8) Now, Add the prepared ground masala to the boiling gravy. Add 2 tablespoons of oil to the gravy. Allow it to boil for another 3-4 minutes.
9) Cover and cook till the gravy leaves out oil to the sides of the pan.

10) Serve hot with hot steamed rice or with urad dal rice.

Note:
1) The dry red chillies I used were very spicy and so I limited the quantity to two. Use more or same number of red chillies based on its spicy level.
2) Increase or decrease the tamarind quantity based on it sourness.

3) The same gravy can be cooked till it reaches thick consistency and it is called as Pulikachal.

Related Recipes

Pidi Karunai Kizhangu Puli Kulambu / Wild Yam in Tamarind Gravy Seppankizhangu Kulambu / Arbi Gravy / South Indian Style Taro Root Gravy