Jalapeno is not high on anybody's list to make pulikulambu but if you have access to jalapeno you should bump it up higher on the list. You will be surprised how perfect they are in a pulikulambu. I had a lot of jalapenos over the summer and I was trying them in all kinds of recipes. This one does not require any fancy ingredients other than onions, green chilies and may be a bit of garlic and of course the tamarind pulp or paste.
Now to the recipe,
Jalapeno Pulikulambu - Sour and Spicy tamarind curry with Jalapeno
Preparation Time: minutes
Cooking Time:10 minutes
- 10-15 jalapenos, split in half and deseeded
- 1/2 red onion or 4-6 shallots chopped
- 5-6 spicy green or Thai chilies
- 1 cup of tamarind pulp from a small lime sized piece of tamarind or 2 tsp of tamarind paste
- 4 garlic cloves chopped
- 1 tsp turmeric powder
- 2 tsp sambhar powder
- salt to taste
- 1 tsp of oil
- seasonings: mustard seeds, cumin seeds, curry leaves, few methi or fenugreek seeds
- 1 tsp of sugar
- In a saute pan add a bit of oil and saute the jalapeno till it starts to turn color a little bit.
- In a saute pan add oil and when hot add cumin seeds, fenugreek seeds, followed by the mustard seeds and when it starts to pop add the curry leaves.
- Add the onions and saute till they get translucent and slightly brown.Add the garlic and saute for a minute. Add in the sauteed jalapenos, give a good mix. Add turmeric powder and sambhar powder and give a good mix
- Add in the tamarind pulp and salt and let it come to a boil. (8-10 minutes).
- Add sugar if using and cook for another couple of minutes or longer depending on how thick you wanted the curry to be and turn off the heat.
Serve with dal and steamed rice.
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