Iru Puli KuzhambuApril 11, 2016
A kuzhambu is a spicy (sometimes mild) tangy gravy and the sourness is from either the tamarind (in most dishes) or curd/buttermilk or tomatoes. But in this dish and it is it's speciality, we use both tamarind and curd for the base. Hence the name iru puli, literally translated to "two sourness". I would say this is a mix of morkuzhambu and thengai araicha kuzhambu (yet to post).
This is another recipe from my in law's side and I fell in love with it immediately. It is my kind of dish. Simple yet piquant and flavourful. It is popular in the Thirunelveli region. I am not sure of the recipe's exact origin but many say it roots back to Kerala, which is not a surprise because of the ingredients that go in it and "Tiruneveli" is in the Kerala border.
I have already posted a version of this dish here. This is another way to prepare this kuzhambu.