Kuzhambu is a quintessential dish for us South Indians. Some kind of sambhar (with veggies) will definitely be there in a South Indian household. Especially if there are older generations in your house, it is a everyday meal even both for lunch and dinner! We mix this with rice and have some stir fried veggies on the side and on weekends also a papad. During my childhood days, mom used to make the general sambhar or onion vathakuzhambu (this is more tangy and spicy gravy than sambhar). Though I have heard about other regions dishes, we have not tasted much back then. So after marriage, I made it a point to try out all the Kuzhambu varieties available. One such variety is this spicy, tangy garlic flavoured gravy from the Chettinadu region. This region is known for it fiery food and people intolerant of hot spices beware! One of the spiciest and most flavourful cuisine of the South. They are known to generously use fresh ground masalas in their cooking.
Serve this with steaming white rice and a dollop of ghee on top. Generally we don't want to have any left overs. But a left over puli kuzhambu is much tastier than a freshly prepared one. Yes! Am not kidding. This sure tastes much better the next day. The tamarind flavour enhances with time. So make sure to prepare extra servings.