The Magic Saucepan logo
menu icon
subscribe
search icon
×

Iru Puli Kuzhambu

Published: · by

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.

 

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

Ingredients

  • 1 Cup veggies
  • ½ tablespoon Tamarind paste, mixed in 1 Cup water
  • ¼ Cup Thayir | Curd
  • Salt to taste
For tempering
  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 3-4 Curry leaves, torn
  • 2-3 Red chillies
For Grinding
  • 1 tablespoon Oil
  • ¼ Cup Grated Coconut
  • 1-2 Milagai Vathal | Red chillies
  • ¼ teaspoon Vendhayam | Fenugreek seeds
  • 2 teaspoon rice
Instructions
Prep Work

  1. Roast the red chillies and vendhayam in a teaspoon 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 ½ 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.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63 here.

View other "South Indian Kuzhambu varieties" recipes

Did you try this recipe ?

Then share your experience (and photo) with us on Facebook or Instagram or email us or leave a comment below. We look forward to hearing from you!

Monthly Digest

Do not forget to subscribe to our monthly newsletter!

Reader Interactions

Comments

  1. veena krishnakumar says

    wonderful Kuzhambu Nisha. I haven't yet tried this

    Reply

  2. Chef Mireille says

    nice creamy consistency and great combo of ingredients

    Reply

  3. Padma Rekha says

    Interesting recipe Nisha, never mixed curd, tamarind and mango. Now I can understand why the name iru puli kuzhambu. Delicious looking...

    Reply

  4. Harini-Jaya R says

    Very interesting stew with tamarind and curds.

    Reply

  5. Jennifer Amerkhanov says

    This looks amazing but I have no hope of ever being able to cook this!

    Reply

  6. Kalyani says

    Loved the styling and the recipe, I am not sure we make this, would give it a try soon !

    Reply

  7. Usha Rao says

    Learning s lot about Tamil cuisine, specially kuzhambu. Looks delicious

    Reply

  8. Nalini's Kitchen says

    Another interesting recipe from Tambrahm cuisine,looks delicious and finger licking.I had it long time back in one of my friend's place who is from Tirunelveli.

    Reply

  9. rajani says

    Some versions of arachu kalakki has both tamarind and curd. But it's not quite the same as this. Nice new recipe for me.

    Reply

  10. Amara Annapaneni says

    Interesting Kuzhambu Nisha, never mixed tamarind and curd in a gravy. Looks delicious:)

    Reply

  11. Gayathri Kumar says

    This is so new to me. But looking at it, I am drooling here. Love this tangy gravy...

    Reply

  12. Srivalli says

    That's an awesome dish Nisha..very interesting to read about this..as I told you I am bookmarking all of your gravies to try!

    Reply

  13. vaishali sabnani says

    Nisha, I love the way you set your dishes..so nicely planned. The crockery, the cutlery and even that napkin...of course not forgetting the dish..everything is tempting me.

    Reply

  14. Smruti Shah says

    Wonderful kuzhambu Nisha. Loved the shots too!

    Reply

  15. Pavani N says

    That is such an interesting kuzhambu Nisha. Raw mango, curd, tamarind is such a different combination. I will have to try it some time.

    Reply

  16. Suma Gandlur says

    Another interesting stew from your kitchen, Nisha. Sounds delicious.

    Reply

  17. Sandhya Ramakrishnan says

    One more of a very famous kuzhambu. I have tasted it many times, but yet to make. Looks delicious.

    Reply

  18. Srividhya Gopalakrishnan says

    Wow.. I would rather add its a mix of morkuzhambu, thengai aricha kuzhambu and pulisherry. yum

    Reply

  19. Sapana Behl says

    Never cooked with tamarind and yogurt together.This khuzambu looks very inviting and must have tasted great with rice.

    Reply

  20. Priya Suresh says

    Slurp slurp, my mouth is watering here, ultimate iru puli kuzhambu.

    Reply

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.