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).
I have already posted a version of this dish here. This is another way to prepare this kuzhambu.
|Iru Puli KuzhambuKuzhambu 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 |
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