Iru Puli Kuzhambu

Iru Puli Kuzhambu
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).

Iru Puli Kuzhambu
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.  

Iru Puli Kuzhambu

I have already posted a version of this dish here. This is another way to prepare this kuzhambu.

Mamidikaya Pappu | Mango Dal | Mangai Paruppu

Iru Puli Kuzhambu

Kuzhambu made from both tamarind and curd. Hence the name iru puli (two sourness).

Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 2

Ingredients

  • 1 Cup veggies
  • 1/2 Tbsp Tamarind paste, mixed in 1 Cup water
  • 1/4 Cup Thayir | Curd
  • Salt to taste
For tempering
  • 1 Tbsp Oil
  • 1 tsp Mustard seeds
  • 3-4 Curry leaves, torn
  • 2-3 Red chillies
For Grinding
  • 1 Tbsp Oil
  • 1/4 Cup Grated Coconut
  • 1-2 Milagai Vathal | Red chillies
  • 1/4 tsp Vendhayam | Fenugreek seeds
  • 2 tsp rice
Instructions
Prep Work

  1. Roast the red chillies and vendhayam in a tsp of oil until it becomes golden brown. Roast it in low flame. Cool and then grind it to a fine paste along with coconut and rice and water. 
  2. Beat the curd well and keep aside. 
  3. Mix the tamarind paste in water.

Method

  1. Heat oil in a Kadai | Pan over medium high heat. 
  2. Once the oil shimmers, add the mustard seeds and let it splutter. Then add the curry leaves, red chillies and fry for a second. 
  3. Then add the chopped veggies and sauté it for a minute. 
  4. Add 1/2 a cup of water and  let it cook. Once the veggies are half cooked, add the tamarind water. 
  5. Let it boil until the raw smell of the tamarind goes off. Then add the ground paste and boil it for some more time. 
  6. Finally sim the flame to the lowest setting and add the curd. Mix it well. Add salt and check for seasoning. 
  7. Once it froths on top turn off the flame. Garnish it with coriander leaves. 

Notes

  1. Please add the curd at the end and keep the flame low. Else there are chances for curd to curdle. Also beat the curd well and try to bring it to room temperature before adding. These might help in prevention of curd curdling. 
  2. Adjust the amount of curd as per the sourness. If it is very sour reduce it. 
  3. You can add veggies like carrot, broad beans, taro root, raw banana, ash gourd, chayote, pumpkin etc. 

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