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We hope you got benefit from reading it, now let’s go back to cowpea beans , potato and brinjal puli kulambu / tamarind based gravy recipe. To cook cowpea beans , potato and brinjal puli kulambu / tamarind based gravy you need 17 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Cowpea beans , potato and brinjal Puli kulambu / tamarind based gravy:

1. Take 1 tbsp of sesame oil.
2. Use 1 of onion, chopped.
3. Provide 5 grams of vadagam.
4. Provide 5 of garlic cloves peeled.
5. Provide 10 of curry leaves.
6. Use 1 of potato chopped.
7. Take 100 grams of cowpea beans / yard long beans chopped.
8. Take 2 of brinjal/ egg plant.
9. Provide 1 of tomato chopped.
10. You need 2 pinch of turmeric.
11. Take 1 tsp of chili powder.
12. Take 2 tbsp of coriander powder.
13. Provide 1 tbsp of rock salt.
14. Take 1/2 cup of coconut grated / cut.
15. Prepare 20 grams of roasted gram.
16. Get 1 of green chilli slit.
17. Provide 10 grams of tamarind soaked with rock salt.

Instructions to make Cowpea beans , potato and brinjal Puli kulambu / tamarind based gravy:

1. Heat oil in a pan , add onion , vadagam , curry leaves , garlic and stir till onion turns pink.
2. Add the chopped veggies – potato , yard long beans / cowpea beans and brinjal and stir a few times. Once the veggies are coated with oil add the turmeric , salt , chilli powder , coriander powder and stir till the masala is fried..
3. Add the tomatoes and stir till it becomes soft now add the tamarind water , cover and allow to boil till the veggies are cooked.
4. Grind the coconut and fried gram to a fine paste and add to the boiling gravy along with a slit chilli . Let it boil for a few seconds . Once done serve along with rice.

You can also prepare vathal kuzhambu with this berries. Tamarind Based Curries (Pulikulambu, Theeyal, Pulusu) – A collection of spicy and tangy South Indian style gravies that are made with tamarind sauce as the base. Tamil Style tamarind gravy (Puli Kuzhambu). Soak them in a bowl of water (to avoid bitter taste and to avoid black color). I simply loved the gravy and its tastes with the nuttiness of the sesame and the creaminess of the poppy seeds.

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