Puli Kozhambu by Chef Mathivannan

When we went to Taj Varkala two Onam's ago, the menu was skewed towards non-vegetarian food and our choices were completely depleted in 3 meals. The chef (Mr.Mathivannan) took pity on us and served us every afternoon an amazing 'puli kozhambu' with fluffy white rice. The taste was so good I needed the recipe. He conducted a class for me on our last day of stay and showed me how to make the curry from scratch.

I have made this curry so many times after that trip, but sadly never gotten around to posting it here.

The taste is excellent and reminds you of Tamilnadu hinterlands (read : Chettinad).

Ingredients:

Sunflower / Vegetable oil - 2 tbsp 

Til oil / Gingelly oil / ellennai / nalla ennai - 2 tbsp

Mustard - 1 tsp

Jeera - 1 tsp + 1 tsp

Uluva / methi / fenugreek seeds - 1/2 tsp

Small onion / shallots / chinna ulli / chinna vengayam - 10, sliced thin

Curry leaf - 1 sprig

Garlic - 2 pods, sliced thin

Green chilli - 2, slit

Turmeric powder - 1 tsp

Chilli powder - 1 tsp (or more)

Coriander powder - 1 tbsp

Salt to taste

Jeera powder - 1 tsp

Tomato - 2, Blanched and pureed

Vegetables - 2 cups, thinly cut

(drumstick, raw banana, brinjal, beans)

Tamarind - 1 inch ball (or) 2 tbsp thick extract mixed in 1 cup water

Coconut - 1/4 cup

(my notes taken during the class)

Method:

If you are using vegetables which might take time to cook like drumstick and raw banana, unlike brinjal or ladies finger which is easy to cook, please boil them in just enough water to soften a little.

Grind the coconut with 1 tsp jeera into a smooth paste and keep aside.

Heat both the oils in a heavy bottomed kadai.
Splutter the mustard. Then add the jeera and methi.
Next add the onion, green chilly, curry leaf and garlic.
Saute until onion starts turning golden brown.
Then add all the powders - salt, turmeric, chilli, coriander and jeera.

Saute on a low flame for 2 minutes and if you feel the oil is less add one more tablespoon of oil.
Now add the tomato puree.

Cook on a low flame for 2-3 minutes until raw smell goes.
Now add the vegetables and saute till they soften well.
Now add the tamarind paste and water.

Cook covered for 5 - 7 minutes and then add the ground coconut-jeera mixture.

Give just one boil and turn off flame.

Serve hot with white rice topped with ghee.