Pidi karunai kizhangu Puli Kulambu - Dan Kaanda tamarind Sambar - Pidi karunai kizhangu Puli kuzhambu

There are 2 different types of karunai kizhangu Pidi and chatti.  I love the taste of Chatti kizhangu. In India we used to get both. But after moving to Singapore we get only Pidi kizhangu. Pidi kizhangu  more tend to cause itchiness than Chatti kizhangu. So even when I make poriyal/fry I used to add tamarind paste and lots of onion so that it will remove the itchiness. This Kulambu is made with fresh spices it really tastes amazing. I served with brown rice.

Pidi karunai kizhangu - 1 to 1.5 cups ( when chopped)
Curry leaves - 10
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/2 teaspoon
Fenugreek seeds - few pices
Urad dhal - 1/2 teaspoon
Thick Tamarind Extract - 1/2 cup
Gingerly oil - 1 tablespoon
asafoetida / Hing - Pinch
Salt to taste

For Masala paste

Tomatoes - 1
Small onion / shallots - 5 (Sliced thinly)
Garlic - 6 pods (sliced thinly)
coriander seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Fenugreek seeds - few
Grated fresh Coconut - 2 tablespoons
Dry red chillies - 5 ( I have added more as my chilli is not that spicy. So adjust based on your / your chillies spice level. Even if it is less you can add red chilli powder at the time of making Kulambu )
Oil - 2 teaspoon

Wash and peel the skin of karunai kizhangu and slice them. Cook it in pressure cooker till 1 whistle with water and salt. Drain the water and keep it aside. I find this reduces the itchness

Heat the pan and add oil. When it is hot add garlic and onion. Fry till onion is transparent. Add all the seeds and fry till nice aroma comes. Add red chillies and tomaotes and fry for 1 min. Add coconut and fry for a min. Switch it off and let it cool down. Grind to smooth paste with enough water

Heat the pan again. Add gingerly oil. Add Mustard seeds and cumin seeds. Let it crackle. Add Hing, curry leaves, Fenugreek seeds, and urad dhal. Fry till urad dhal is brown in color. Add grinded paste and fry till raw smell goes off. now add tamarind water, salt & water as per desired consistency. Let it boil. Now add Cooked karunai kizhangu. Let it boil till tamarind raw smell goes off

Serve it with steamed rice. This tastes really well the next day