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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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
mayurisjikoni
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.
Just in case we haven’t met before I’m Mayuri Patel from the coastal sunny town of Mombasa. In fact more of a global citizen now as I spend time between Canada and India. I’m the creator and writer of Mayuri’s Jikoni. Jikoni is kitchen in Kiswahili. Love cooking up a storm in my jikoni. When I’m not in the jikoni then you may find me reading fiction books, watching romantic movies, listening to Bollywood songs or enjoying God’s creation, nature. If my recipes can inspire you to cook at home then my job is done here. Cook up a storm in your kitchen with easy to follow vegetarian recipes right from soups to desserts.
