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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Main Meal
Cuisine Indian, South Indian
Servings 2

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.
Keyword iru puli kuzhambu, kuzhambu recipe, puli kuzhambu