Iru Puli Kuzhambu
Recipe: Iru Puli Kuzhambu
Iru Puli Kuzhambu is a traditional tangy curry or gravy from the state of Tamil Nadu, India whereby both tamarind and yogurt along with a few spices are used. It is unbelievably tasty, comforting and definitely different from any other curries or gravies that I have tasted. What I like about this recipe is that one can use one vegetable or a mixture. And there are no hard and fast rules as to which vegetables can be added to the kuzhambu. Iru means 2 sources of sourness or tanginess. Puli is tanginess/ sourness. Though 2 sour ingredients are used for this dish, it surprisingly is a perfect balance of flavours.
What Is A Kuzhambu?
Kuzhambu literally translates as a thick gravy or slurry. A popular dish both in Tamil Nadu and Sri Lanka, it basically is made from tamarind, vegetables, coconut and some spices. Generally served with plain rice as lunch or dinner and with idli, dosa, pongal for breakfast. The difference between a sambhar and kuzhambu is that the latter contains no lentils or dals, except if it is a paruppu kuzhambu.
The more popular kuzhambu are mor kuzhambu which is made using yogurt or buttermilk. Kara Kuzhambu has spicy tamarind gravy. Vathal one contains dry berries and dried vegetables.. Puli is tamarind based gravy.
Sharing Iru Puli Kuzhambu With 2026 Alphabet Challenge Group
We’ve reached letter I in the Alphabet Challenge that Wendy started 3 years ago. Check out Wendy’s blog A Day in the Life on the Farm where most of her recipes are easy to prepare. I often direct my hubby to her blog for non veg easy recipes. Last year I shared salads from A-Z. This year I am sharing curries, dals, sabjis with gravy from different parts of India. Letter I is not easy when it comes to the Indian Cuisine. I was having difficulty with an ingredient beginning with I or a dish name with that letter. Then last month I tumbled up Iru Puli Kuzhambu video by Subbus Kitchen. The search for more details began. I came across a recipe by My Cooking Journey. Then I consulted with my blogger friend Priya from Sweet Spicy Tasty. Priya used rice, urad and toor dal for the paste which I liked. Subbu’s suggestion to be careful so that the yogurt or curd does not curdle is what I followed.
I is for Iru Puli Kuzhambu
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Letter I Recipes By Members Of The Group
- Jolene’s Recipe Journal: Homemade Italian Dressing
- Sneha’s Recipe: Indo Chinese Idli Fry – Leftover Idlis
- Mayuri’s Jikoni: Iru Puli Kuzhambu
- Food Lust People Love: Italian Sausage Stuffed Mini Peppers
- Karen’s Kitchen Stories: Mini Ice Cream Cakes
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- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sun Dried Tomato Italian Dipping Oil for Bread
Check Out My 2024 Alphabet Challenge Journey
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Ingredients Required For Iru Puli Kuzhambu
Vegetables
Use only one vegetable like pumpkin, eggplant, drumsticks, etc or use a mixture. Some options are potato, ladysfinger, arbi, chow chow, green beans, etc. I used carrot, turnip and cauliflower. Cut the vegetables into chunks.
Tamarind
If you have tamarind block or lump then you need about a gooseberry or small lime size tamarind. If like me you already have tamarind paste in the freezer then you need about 1-2 tablespoon.
Turmeric Powder
Just a little is required, about ¼ tsp.
Water
A little water to grind some of the ingredients to a paste. And also some for the kuzhambu.
Plain Yogurt
Use yogurt that is a bit sour. We need about ½ cup thick plain yogurt.
Salt
Add according to your taste.
Asafoetida
Hing or heeng. Adds flavour and is good for digestion.
Rice
Any rice. We need 2 tsp only.
Toor Dal
Also known as split pigeon pea. We need about 1 tsp.
Urad Dal
White dal without the skin. We need about 1 tsp.
Fresh Coconut
Fresh or frozen grated coconut. We need about ½ cup.
Oil
Any oil of your choice. Opt for coconut oil if you have any. As I didn’t have any, I used sunflower oil.
Mustard Seeds
Rai, sarson ke dane. We need some for the tempering or tadka.
Curry Leaves
Fresh, frozen or dried. One sprig is enough which usually has about 10-12 leaves on it.
Fenugreek Seeds
For this recipe don’t omit fenugreek seeds. Adds an earthy, slight bitter, yet a big sweet flavour.
Whole Dry Red Chillis
We will use some for the paste and 1-2 for the tempering. Add according to your taste. Be careful as some dry red chillis can be very hot.
IRU PULI KUZHAMBU
Ingredients
VEGETABLES
- 1 medium turnip
- 1 small carrot
- ½ cup cauliflower florets
FOR THE PASTE
- 2 tsp raw rice
- 1 tbsp urad dal
- 1 tbsp toor dal
- ½ cup fresh coconut grated
- ¼ tsp fenugreek seeds
- 1 tsp oil
- 2-3 whole dry red chillis
- ½ cup plain thick yogurt
FOR TEMPERING
- 1 tsp oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1-2 whole dry red chillis
OTHER INGREDIENTS
- 1 tbsp tamarind paste
- ¼ tsp turmeric powder
- 1 tsp salt
- ¼ tsp asafoetida
- 2-3 cups water
Instructions
PREPARE THE VEGETABLES
- Peel and cut the carrot into chunky pieces.
- Peel and cut the turnip into chunks.
- Separate cauliflower florets into bite size pieces.
PREPARE THE PASTE
- Heat 1 tsp oil in a small pan over low heat.
- When it becomes hot, add fenugreek seeds.
- Add the raw rice, urad and toor dals.
- Roast till the urad dal and rice turns light brown.
- Add the dry red chillis. Stir for 30 seconds.
- Add the grated coconut. Stir fry for 1 minute.
- Take the pan off the heat. Transfer the mixture to a plate to cool.
- When the mixture is cool transfer to a blender jar or jug.
- Add the yogurt. Blend the mixture to an almost smooth consistency.
PREPARE IRU PULI KUZHAMBU
- Add oil in a saucepan over medium heat.
- When the oil becomes hot, add mustard seeds, curry leaves, asafoetida and whole red chilli.
- Add the vegetables. Mix well.
- Add the salt, tamarind paste and 2-2½ cups of water.
- Cover the pan and allow the vegetables to cook till done.
- Don't over cook the vegetables.
- Lower the heat so that the mixture is simmering.
- Add the coconut yogurt paste.
- Keep mixing the kuzhambu till it becomes hot and begins to simmer again.
- This step is important to avoid the yogurt from curdling.
- Simmer the kuzhambu for 3-5 minutes.
- Serve it with some plain rice and a dry vegetable side dish.
Notes
- Add vegetables of your choice like pumpkin, okra, eggplants, arbi, plantain, potato, etc.
- Can use a single vegetable or a mixture.
- Add red chillis to the paste according to your taste.
- When you add the yogurt coconut paste, keep stirring the kuzhambu till it becomes hot. You don't want the yogurt to curdle.
- Add water according to your preference. Some prefer a thickish kuzhambu, some like it watery.
- Use fresh or frozen coconut and not desiccated.
Pin For Later
A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
15 Comments
Wendy
April 29, 2026 at 6:18 am
So many different, flavorful curries on your blog. Thanks,
mayurisjikoni
April 30, 2026 at 2:34 pm
Thanks Wendy.
Sun Dried Tomato Italian Dipping Oil for Bread
April 29, 2026 at 7:18 am
[…] Iru Puli Kuzhambu by Mayuri’s Jikoni […]
Colleen – Faith, Hope, Love, & Luck
April 29, 2026 at 7:37 am
This is something I need to try. It sounds so interesting…and I can’t imagine what it tastes like…which means I NEED to try it!!!
mayurisjikoni
April 30, 2026 at 2:33 pm
Thanks Colleen Please do try it. It is so different from the usual curries you get at the Indian restaurants or frozen. And best part it is easy to make and not spicy at all.
Karen’s Kitchen Stories
April 29, 2026 at 10:57 am
What a delicious way to explore the different regions of the country. The photos are beautiful too.
mayurisjikoni
April 30, 2026 at 2:31 pm
Thank you so much Karen, really appreciate the comment.All these different curries from all over India is just the tip of the iceberg. There are so many variations and varieties.
hobby baker Kelly
April 29, 2026 at 11:50 am
This looks so comforting! I wonder if my tamarind is still good… Might need a new block.
mayurisjikoni
April 30, 2026 at 2:30 pm
Thanks Kelly, it totally is a comforting dish.If it is in the fridge it might be good.
Stacy
April 29, 2026 at 9:06 pm
Another beautiful dish I’d love to try! That sauce looks fabulous!
mayurisjikoni
April 30, 2026 at 2:29 pm
Thanks Stacy, at first I was a bit hesitant to have both tamarind and yogurt, thinking that the end result would be too sour. But surprisingly it was not.
Sneha Datar
April 30, 2026 at 5:56 am
Perfect dish to go with steam rice..yum!
mayurisjikoni
April 30, 2026 at 2:26 pm
Thank you so much Sneha. Like how easy it is to make it.
Jolene
May 9, 2026 at 5:05 am
I love your posts because I always learn about new ingredients. What a beautiful bowl of comfort food!
mayurisjikoni
May 10, 2026 at 1:54 pm
Thank you so much Jolene.