Yields: 6 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 25 Mins Total Time: 45 Mins

Every Tamil Nadu meal consists of a many varieties of kulambu, Poriyal, Kootu and pachadi. Of all this, kulambu variety is prepared every day in different households. Kulambu is prepared with tamarind, butter milk or addition of dal. Though Sambar is a famous kulambu variety prepared with dal and vegetable on a tamarind broth, other varieties of kulambu are also very tasty like the PULI KULAMBU.

Puli Kulambu is a tangy tamarind based kulambu that is made with freshly ground paste or dry powder along with garlic. small onions or a combination of both. Some times, this tangy kulambu is also made with brinjal and drumsticks. Though dry powder can be made in bulk and stored for months, the best taste of this kulambu can be achieved only with fresh ground masala paste. Arachuvitta Puli Kulambu is made with gingelly oil and tastes great when had with hot rice. It is usually paired with kootu made with green vegetables and dal. This arachuvitta puli kulambu can be stored upto 2 – 3 days and it still tastes great.

Check out below for other Tamarind based Kulambu varieties:








0/15 Ingredients
Adjust Servings
  • To Roast and Grind


0/5 Instructions
  • In a pan with a teaspoon of gingelly oil, add one table spoon of coriander seeds, one teaspoon of toor dal, quarter teaspoons of pepper corns, Jeera Seeds, methi seeds and four red chili along with a spring of curry leaves. Roast till they turn dark brown in color. Grind them to a fine paste.
  • In a pan, add three tablespoons of gingerly oil. Once it turns hot, add quarter teaspoon of mustard seeds and Methi seeds. Add quarter cup of garlic cloves to it. Let them turn golden in color.
  • Add the grounded masala paste. Sauté them until the raw smell of the paste goes off. Let it thicken and season with salt.
  • Add one cup of thick tamarind juice. Mix together and allow it to boil.
  • Let it boil for 7 - 8 mins until they thicken and oil oozes out. Finally finish off with a teaspoon of jaggery powder. Serve with hot rice and kootu.


  • This Puli kulambu masala can be made in a dry version too. The ingredients are roasted in large quantities and dry grounded in a rice mill.
  • I have used garlic cloves in this puli kulambu. Some of the other vegetables that can be used are small onions or a combo or garlic and small onions, brinjal, drumsticks, sweet potato.

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