Thandu Keerai Puli Kuzhambu Recipe – Amaranth Greens in Tangy Curry
Thandu Keerai Puli Kuzhambu is a traditional South Indian curry made with the earthy goodness of Amaranth greens (Thandu Keerai) and a tangy tamarind base. A comfort food from Tamil Nadu, this curry is often paired with lentil-based dishes like Kootu and is known for its soothing flavors and health benefits. Its simplicity in preparation makes it an ideal addition to any meal, especially for those seeking diabetic-friendly options.
This recipe calls for fresh green Amaranth leaves, onion, tomato, garlic, and a blend of spices like Sambar powder and fenugreek powder. The tamarind pulp adds a delightful tang that perfectly complements the earthy flavor of the greens. Typically enjoyed with hot steamed rice and a side of vegetable kootu or poriyal, Thandu Keerai Puli Kuzhambu is a wholesome and satisfying dish for a balanced lunch or dinner.
Ingredients for Thandu Keerai Puli Kuzhambu
| Ingredient | Quantity |
|---|---|
| Green Amaranth Leaves (Thandu Keerai) | 1 cup, roughly chopped |
| Tamarind | 20 grams, soaked in hot water and pulp extracted |
| Onion | 1, finely chopped |
| Tomato | 1, roughly chopped |
| Garlic | 10 cloves |
| Mustard Seeds (Rai/ Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 1 sprig |
| Sambar Powder | 2 teaspoons |
| Methi Powder (Fenugreek Powder) | 1 teaspoon |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 kcal |
| Protein | 3 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Fat | 10 g |
| Sodium | 200 mg |
| Potassium | 300 mg |
Note: The nutritional values are approximate and can vary based on the quantity of ingredients used.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 3-4
Instructions for Thandu Keerai Puli Kuzhambu
-
Prepare the Tamarind Pulp:
Begin by soaking the tamarind in hot water for about 10 minutes. After soaking, squeeze out the pulp, strain it, and keep it aside. You should have approximately 1-1/2 cups of tamarind water ready to use. -
Tempering:
Heat sesame oil in a heavy-bottomed pan or kadai. Once the oil is hot, add mustard seeds and let them crackle. After the mustard seeds pop, add a pinch of asafoetida (hing) and a sprig of curry leaves. Let them splutter in the hot oil, releasing their aromatic flavors. -
Sauté Onions and Garlic:
Add the whole garlic cloves and finely chopped onions to the pan. Sauté them until the garlic turns slightly golden and the onions soften. This step adds a rich base to the curry. -
Cook the Tomatoes:
Add the chopped tomatoes and cook them until they soften and become mushy. This will create a thick, flavorful base for your kuzhambu. -
Add the Amaranth Leaves:
Once the tomatoes have turned soft, add the chopped Amaranth leaves (Thandu Keerai). Sauté the greens for a few minutes until they become tender and shrink down. -
Add Tamarind Pulp and Spices:
Now, add the tamarind pulp to the pan, followed by sambar powder, methi powder (fenugreek powder), and salt to taste. Mix everything well, allowing the spices to blend into the curry. Let the mixture simmer on low heat for about 10 minutes, allowing the flavors to meld together. -
Adjust Consistency:
If the curry is too thick, you can add a little water to adjust the consistency according to your preference. Let it simmer and cook until the curry thickens slightly. -
Final Simmer:
Once the curry has thickened to your liking, turn off the heat. The Thandu Keerai Puli Kuzhambu is now ready to be served!
Serving Suggestions
Serve this tangy, flavorful Thandu Keerai Puli Kuzhambu hot with steamed rice. It pairs wonderfully with a variety of South Indian accompaniments such as:
- Kathirikai Kootu – A mildly spiced lentil and vegetable dish made with eggplant.
- Carrot and Beans Poriyal – A dry stir-fry of carrots and beans flavored with mustard seeds and curry leaves.
- Curd (Yogurt) – A side of cool, plain yogurt helps balance the tangy and spicy flavors of the curry.
This dish makes for a complete, healthy, and satisfying meal, perfect for a weeknight dinner or a hearty lunch.
Tips for the Perfect Thandu Keerai Puli Kuzhambu:
- Tamarind: The sourness of tamarind is key to this dish, but you can adjust the quantity based on your taste preference. If you prefer a milder tang, reduce the tamarind pulp.
- Amaranth Greens: If you cannot find fresh Amaranth, you can substitute with other leafy greens like spinach or methi (fenugreek leaves). However, Amaranth adds a unique flavor and texture that makes this curry special.
- Spices: Sambar powder is essential for the authentic taste, but you can adjust the amount to suit your spice tolerance.
- Water Adjustment: If you prefer a thinner consistency, feel free to add extra water during the simmering phase.
Thandu Keerai Puli Kuzhambu is not only diabetic-friendly but also packed with nutrients, making it a great addition to any healthy diet. Its robust flavors, derived from the earthy greens and tangy tamarind, ensure that it becomes a favorite in your regular meal rotation.
Conclusion
Thandu Keerai Puli Kuzhambu is a quintessential South Indian dish that brings together simplicity and flavor. Whether you’re looking for a quick weekday meal or something nutritious to complement your rice, this dish fits the bill perfectly. Full of aromatic spices, vibrant flavors, and wholesome ingredients, it is sure to make your lunch or dinner more enjoyable. Try it today, and experience the taste of Tamil Nadu right in your own kitchen!
