Arai puli kuzhambu recipe – South Indian vatha kuzhambu with sundakkai, kondakadalai and pidi karanai. Pidi karanai is called Wild Yam in English, it is not the elephant yam, called Senai kizhangu in English.
Arai puli kuzhambhu is not a different dish, it is a vathal kuzhambhu with pidi karanai and black channa. Last year during our December holidays, when I was staying at my mom’s place, I learned this. My perimma made this and tasted very well. I have never cooked pidi karanai (not the elephant foot yam), but with vathalkuzhambhu it tasted super yum. We all really enjoyed it a lot. So after coming here I made this twice and clicked the pictures also. Sharing the recipe of arai puli kuzhambhu. Though the name signifies half tamarind(arai puli) never know why it got the name. The quantity of tamarind water is the same as we do for normal vathal kuzhambhu.
Also check out our popular Vengaya vatha kuzhambu, Mochai kara kuzhambu, Vendakkai puli kuzhambu
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Arai puli kuzhambu recipe
South Indian-style tamarind-based gravy with dried turkey berries, wild yam and black chanaServings 4Ingredients
- 2 pidi karanai |wild yam
- 5 tsp sambar powder
- ¼ cup black chana
- 1 tbsp sundakkai | dried turkey berry
- 3 cups tamarind extract
- ½ tsp mustard seeds
- 1 tsp urad dal
- ¼ tsp fenugreek seeds
- 2 pinches asafoetida
- 3 tbsp sesame oil
- 1 tsp jaggery
- Curry leaves few
- Salt as needed
Instructions
- Soak the black channa in water for 6 hours or overnight.
- Pressure cook this with very little salt.
- Drain excess water and keep it aside.
- Soak tamarind and extract water with 3 cups of water.
- Peel the skin of the pidi karanai. Wash them nicely.
- Chop them into slices.
- Heat oil in a deep pan and add sesame oil. Throw in the mustard seeds, vendayam(methi seeds), red chili, and curry leaves.
- When the dal turns golden brown color add sundakkai and pidi karanai.
- Saute for five minutes on low flame.
- When the pidi karanai turns golden brown add sambar powder to this and saute for a minute.
- Add the cooked channa and mix well.
- Add the tamarind extract. Add salt, turmeric powder, asafoetida, and jaggery.
- Let this boil nicely for 12-15 minutes on a low flame. Stir in between
- Once the raw smell goes off and the pidi karunai gets cooked, check for a thick gravy consistency.
- Kuzhambhu is ready to serve.
- Enjoy with simple papad |appalam. This will taste heaven even with curd rice.
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Notes:
1. You can use elephant foot yam, if you don’t get pidi karanai at your place. 2. Arai puli kuzhambu tastes great with plain rice and curd rice.Soak the black channa in water for 6 hours or overnight.
- Pressure cook this with very little salt.
- Drain excess water and keep it aside.
- Soak tamarind and extract water also.
- Peel the skin of the pidi karanai. Wash them nicely.
- Chop them into slices.
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- Heat oil in a deep pan and add sesame oil. Throw in the mustard seeds, vendayam(methi seeds), red chili, and curry leaves.
- When the dal turns golden brown color add sundakkai and pidi karanai.
- Saute for five minutes on low flame.
- When the pidi karanai turns golden brown add sambar powder to this and saute for a minute.
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- Add the cooked channa and mix well.
- Add the tamarind extract to this. Add salt, turmeric powder, asafoetida, and jaggery.
- Let this boil nicely for 12-15 minutes on a low flame. Stir in between
- Once the raw smell goes off and the pidi karunai gets cooked, check for a thick gravy consistency.
- Kuzhambhu is ready to serve.
- Enjoy with simple papad |appalam. This will taste heaven even with curd rice.
- You can use elephant foot yam, if you don’t get pidi karanai at your place.
- Arai puli kuzhambu tastes great with plain rice and curd rice.
Looks yum with a bowl of hot rice
Looks great.must be flavorful 🙂
i used to boil the karani and do the masala stuffs. your 's sounds typical brahmin style loved the version
I love tangy and sour kuzhambu. It's an addiction. I wish I could be at your house to taste this because I don't know where to find pidi karanai in Malaysia. Your photos are making me so hungry.
lovely tangy kuzhambu..
looks yum! i love the krunai kilangu anytime.. so tasty
Mmm….My MIL makes a masiyal using pidi karanai..but never tried kuzhambu…looks delicious
Thanks for the recipe. My mother in law used to add some coconut milk at the end which will give a nice taste. Also she uses karamani instead of Chana and no sundakkai. She has used Senai kizhangu or banana flowers (vazhai poo) also suitable for this recipe.
oh that's interesting, thanks for sharing
Actually they used to grind some masala stuff that's why the name arai puli kuzhambu .. Not very sure. Sorry if I am wrong
oh may be, thanks for sharing