Karunai kizhangu puli kulambu


Karunai kilangu,Tamarind curry


  • Karunai kizhangu-3
  • Small onion -10
  • Curry leaves -1 string
  • Garlic-6
  • Tomato-1
  • Tamarind – big lemon size
  • Turmeric powder-1/4 tsp
  • Chilly powder-1 spoon
  • Coriander powder-1 1/2 spoon
  • Mustard seeds -1/2 tsp
  • Fenugreek seeds- a pinch
  • Jaggery-1/2 tsp
  • Salt – to taste
  • Oil – as needed

For paste:

  • Coconut – 3 spoon
  • Fennel seeds -1 tsp
  • Poppy seeds- 1 tsp


  1. Cook Karunai kizhangu in water and keep aside.
  2. Chop Small onion,Garlic and Tomato.
  3. Soak Tamarind in water for 15 min and extract a cup tamarind juice from it.
  4. Grind Coconut, Fennel seeds and Poppy seeds and make a paste.
  5. Heat Oil in a pan. Add Mustard seeds, once it starts spluttering add Small onion,Curry leaves and Garlic, fry till they are light brown.
  6. Add Tomato and fry till it turns into soft. Then add Turmeric powder, Chilly powder, Coriander powder and Salt, fry till the raw smell goes off.
  7. Add tamarind juice and Water( if required). Once its boiled, add ground items and cook the curry till it becomes thick.
  8. Finally add Jaggery and cook for a minute.

Goes well with: White rice.

Leave a Reply

Your email address will not be published. Required fields are marked *