Pathiya Poondu Kulambu Recipe

This is Tirunelveli Style Pathiya Poondu Kulambu Recipe. It is a simple Pathiya Kulambu Recipe. You can easily make this Indian Post Pregnancy Recipe.
Course Side Dish
Cuisine Tirunelveli
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings (3 Tablespoons each)
Calories 50 kcal
Author Sabari Sankari


To Roast and Grind

  • 2 tsp Pepper Corns or Milagu
  • 2 tsp Coriander Seeds or Dhania
  • 2 tsp Chana Dal or Kadala Paruppu
  • 1 tsp Cumin Seeds or Seerakam
  • 1/4 tsp Hing or Perunkaayam


  • 1/4 Gingelly Oil
  • Little Curry Leaves
  • 25-30 Garlic Cloves
  • Little Tamarind
  • Little Salt


  1. Peel the skin of garlic and get it ready. Soak tamarind and extract the juice.

  2. Here is the ingredients for dry roasting.

  3. Heat a pan. Add all the ingredients for dry roasting except Hing. Roast till Chana dal becomes golden brown. Finally add Hing or Perunkaayam and switch off the flame.

  4. Let it cool down.

  5. Take it in a blender and powder it. It should be a fine powder.

  6. Heat gingelly oil in a pan. Add garlic and curry leaves. Sauté till garlic becomes soft. 

  7. Add tamarind juice and let it boil. 

  8. Sprinkle the powdered items.

  9. Add salt and mix well. Let it boil in medium flame for few minutes. It should become thicker and oil should coat it. 

  10. Finally, add 1 tsp of gingelly oil and switch off the flame. Now Pathiya Kuzhambu is ready to serve.

Recipe Notes