Puli Kulambu is tangy tamarind gravy cooked with spices and any vegetables (especially Brinjal or Ladies Finger) with tamarind paste or tamarind water. It is one of the common curry cooked in Tamil Nadu with many variations in making. Tamarind has antioxidant and anti-inflammatory properties which can prevent us from many diseases. Authentic south Indian Tangy Curry Usually goes with dhal and rice. Popie Pulikulambu (tangy curry) mix helps to easily cook and enjoy its authentic taste.

Ingredients

Cooking Instructions

1. Fry mustard seeds, curry leaves, few small onion and required vegetables (Brinjal/ Ladies Finger) in oil.

2. Empty entire Popie's Pulikulambu mix in the pan with 600 ml of water and cook for 15 minutes till oil oozes out.

3. Adjust the consistency and salt. Garnish with coriander leaves.

80 grams each