puli kuzhambhu with dry coconut recipe - puli kulambu with kopparai thengai recipe - Sambar or kuzhambhu Recipes

After Dabeli masala I left with some Dry coconuts. I was looking for ways to use it. I didn't want to try any Chutney as I can taste oil in dry coconut. So I thought of Puli kulambu. I didn't have any vegetables which is suitable for Puli kulambu so I added onion and garlic but you can add any of your favourite vegetable. Also I have used Coconut oil for seasoning instead of normal Gingerly oil. It tasted diff and nice too. Do try this slight variation and enjoy

Small onion - 7-10 (Peel and cut into 2 or 4)
Garlic - 10 (keep it in bigger junks)
Curry leaves - 10-20
Thick Tamarind water - 3/4 cup + 3 cup water
Salt to taste
Coconut Oil - 1 tablespoon 
Fenugreek seeds - 10 pieces
mustard seeds - 1/4 teaspoon
Urad dhal - 1 teaspoon
Asafoetida a pinch
Jaggery - 1/2 teaspoon
To Grind:
dry coconut /  kopparai thengai - 1/2 cup
Sambar powder - 2 teaspoon (More if required)
Turmeric powder - 1/2 teaspoon
Salt - 1/2 teaspoon


Grind the ingredients under To gind section into smooth paste. Add water as required
Heat pan with oil. Add mustard seeds let it splutter. Add cumin seeds and let it crackle. Add Urad dal, Asafoetida / hing, Fenugreek seeds and curry leaves and fry till dhals are slight brown. Add sliced onion and garlic. Fry till transparent. Add tamarind paste and required water.
Add salt and let it boil. Add grinded paste. And boil till desired consistency and raw smell goes off
Add Jaggery and continue to boil for another 2-3 mins. Switch it off.
Serve with hot steamed rice. As I mentioned in previous posts I love it next day