Arai puli kuzhambhu is not a different dish, it is a vathal kuzhambhu with pidi karanai and black channa. Last year during our December holidays, when I was staying at my mom’s place, I learned this. My perimma made this and tasted very well. I have never cooked pidi karanai (not the elephant foot yam), but with vathalkuzhambhu it tasted super yum. We all really enjoyed it a lot. So after coming here I made this twice and clicked the pictures also. Sharing the recipe of arai puli kuzhambhu. Though the name signifies half tamarind(arai puli) never know why it got the name. The quantity of tamarind water is the same as we do for normal vathal kuzhambhu. Also check out our popular Vengaya vatha kuzhambu, Mochai kara kuzhambu, Vendakkai puli kuzhambu
Heat oil in a deep pan and add sesame oil. Throw in the mustard seeds, vendayam(methi seeds), red chili, and curry leaves. When the dal turns golden brown color add sundakkai and pidi karanai. Saute for five minutes on low flame.
When the pidi karanai turns golden brown add sambar powder to this and saute for a minute.
Add the cooked channa and mix well.
Add the tamarind extract to this. Add salt, turmeric powder, asafoetida, and jaggery. Let this boil nicely for 12-15 minutes on a low flame. Stir in between Once the raw smell goes off and the pidi karunai gets cooked, check for a thick gravy consistency.
Kuzhambhu is ready to serve. Enjoy with simple papad |appalam. This will taste heaven even with curd rice.
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