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.
Ingredients
- 1 medium turnip
- 1 small carrot
- 1/2 cup cauliflower florets
- 2 tsp raw rice
- 1 tbsp urad dal
- 1 tbsp toor dal
- 1/2 cup fresh coconut (grated)
- 1/4 tsp fenugreek seeds
- 1 tsp oil
- 2-3 whole dry red chillis
- 1/2 cup plain thick yogurt
- 1 tsp oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1-2 whole dry red chillis
- 1 tbsp tamarind paste
- 1/4 tsp turmeric powder
- 1 tsp salt
- 1/4 tsp asafoetida
- 2-3 cups water
Instructions
- 1
--- PREPARE THE VEGETABLES ---
- 2
Peel and cut the carrot into chunky pieces.
- 3
Peel and cut the turnip into chunks.
- 4
Separate cauliflower florets into bite size pieces.
- 5
--- PREPARE THE PASTE ---
- 6
Heat 1 tsp oil in a small pan over low heat.
- 7
When it becomes hot, add fenugreek seeds.
- 8
Add the raw rice, urad and toor dals.
- 9
Roast till the urad dal and rice turns light brown.
- 10
Add the dry red chillis. Stir for 30 seconds.
- 11
Add the grated coconut. Stir fry for 1 minute.
- 12
Take the pan off the heat. Transfer the mixture to a plate to cool.
- 13
When the mixture is cool transfer to a blender jar or jug.
- 14
Add the yogurt. Blend the mixture to an almost smooth consistency.
- 15
--- PREPARE IRU PULI KUZHAMBU ---
- 16
Add oil in a saucepan over medium heat.
- 17
When the oil becomes hot, add mustard seeds, curry leaves, asafoetida and whole red chilli.
- 18
Add the vegetables. Mix well.
- 19
Add the salt, tamarind paste and 2-2½ cups of water.
- 20
Cover the pan and allow the vegetables to cook till done.
- 21
Don't over cook the vegetables.
- 22
Lower the heat so that the mixture is simmering.
- 23
Add the coconut yogurt paste.
- 24
Keep mixing the kuzhambu till it becomes hot and begins to simmer again.
- 25
This step is important to avoid the yogurt from curdling.
- 26
Simmer the kuzhambu for 3-5 minutes.
- 27
Serve it with some plain rice and a dry vegetable side dish.
Cook it from the original
This recipe comes from mayuris-jikoni.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on mayuris-jikoni.com