PULIKULAMBU / KARAKULAMBU

AuthorThillaismasala
RatingDifficultyBeginner

Kumbakonam style Regional Pulikulambu Recipe

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Puli Kuzhambu

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

 100 ml 100 ml of edible oil/ sesame oil
 25 g Dried Sundakkai/ ManathakkaliVathal (optional)
 1200 ml Water
 50 g Thillai’s Pulikulambumilagai powder packet
 Little mustard & curry leaves for tempering
 One Small tomato – chopped

1

Heat oil in a cooking pan.

2

Add some mustard and curry leaves, allow to temper.

3

Add chopped tomatoes, your favorite fresh vegetables and fry for some time.

4

Add required amount of water (1200 ml) and Thillai’s PulikulambuMilagai Powder (50 g), allow to boil for 15 mins.

5

No need to add Onion, Tamarind & Salt.

6

Thillai’s Pulikulambumilagai Powder can be used for preparing Tomato Kulambu, Fenugreek Kulambu, All fresh vegetables Kulambu, Fish Kulambu, Dry fish Kulambu and Egg Kulambu.

COOKING INSTRUCTIONS
7

In a deep bottom frying pan, add 2.-3 Tbsp oil and fry the dried Vathal till aroma rises, take out & keep separately.

8

Heat 2 tsp of oil in pan; add some of mustard & curry leaves allow to temper.

9

Now add chopped tomatoes to oil and fry for a minute.

10

Add required amount of water (1200 ml) and add one full pocket of Thillai’s Pulikulambumilagai powder and allow boiling for 5 min.

11

Now add fried Vathal to boiling mix and allow boiling for further 5 min.

Now Kumbakonam famous sundakkai Vathal Kulambu is ready to serve.
Cooking tips
12

Thillai’s Pulikulambu powder contains onion, tamarind and salt. You can add more if needed to suit your taste.

13

You can use your choice of Vathal or sundakkai.

Thillai’s recommends: Thillai’s Kumbakonam famous VathalKulambu with appalam (Papad)

Ingredients

 100 ml 100 ml of edible oil/ sesame oil
 25 g Dried Sundakkai/ ManathakkaliVathal (optional)
 1200 ml Water
 50 g Thillai’s Pulikulambumilagai powder packet
 Little mustard & curry leaves for tempering
 One Small tomato – chopped

Directions

1

Heat oil in a cooking pan.

2

Add some mustard and curry leaves, allow to temper.

3

Add chopped tomatoes, your favorite fresh vegetables and fry for some time.

4

Add required amount of water (1200 ml) and Thillai’s PulikulambuMilagai Powder (50 g), allow to boil for 15 mins.

5

No need to add Onion, Tamarind & Salt.

6

Thillai’s Pulikulambumilagai Powder can be used for preparing Tomato Kulambu, Fenugreek Kulambu, All fresh vegetables Kulambu, Fish Kulambu, Dry fish Kulambu and Egg Kulambu.

COOKING INSTRUCTIONS
7

In a deep bottom frying pan, add 2.-3 Tbsp oil and fry the dried Vathal till aroma rises, take out & keep separately.

8

Heat 2 tsp of oil in pan; add some of mustard & curry leaves allow to temper.

9

Now add chopped tomatoes to oil and fry for a minute.

10

Add required amount of water (1200 ml) and add one full pocket of Thillai’s Pulikulambumilagai powder and allow boiling for 5 min.

11

Now add fried Vathal to boiling mix and allow boiling for further 5 min.

Now Kumbakonam famous sundakkai Vathal Kulambu is ready to serve.
Cooking tips
12

Thillai’s Pulikulambu powder contains onion, tamarind and salt. You can add more if needed to suit your taste.

13

You can use your choice of Vathal or sundakkai.

Thillai’s recommends: Thillai’s Kumbakonam famous VathalKulambu with appalam (Papad)
PULIKULAMBU / KARAKULAMBU

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