Tuesday, April 5, 2016

Iru Puli Kuzhambu/Kulambu

Hi Friends
Iru Puli Kuzhambu is one of the yummiest accompaniment with Rice.
I follow the recipe of Late Prof.Saroja ,fondly called as saroja mami, Our family friend.
She used to call this kulambu as Light Rose Kuzhambu because of the colour.
Iru Puli Kuzhambu

This is called as Iru Puli Kuzhambu because both Tamarind and Indian curd are used in this recipe.
Both are sour,so has to be used in limits.Coconut oil enhances the taste of this recipe.


Vegetables to be used -
Ash gourd/Vellai pooshanikkai/Kohla
Bhendi/Ladies Finger/Vendakkai
Arvi/Seppankizhangu/colocasia roots

For paste,

Methi seeds/Vendhayam/Fenugreek seeds - 1 tsp
Urad dal/Ulutham paruppu -  half cup
Pepper - 1 tsp
Dry Red chillies - 7 or 8 (Can vary according to taste)
Coconut (Scrapped) from one half or  1 1/2 to 2 cups
Rice - 1 tsp

Coconut Oil - 2 to 3 tbsps
Mustard/Mohri/Kadugu - 1 tsp
Curry leaves

Tamarind - Size of amla
Indian Curd - 1 cup
Salt to taste


Mix Indian curd with water and make buttermilk out of it.

Roast methi seeds,urad dal,rice,pepper,red chillies,coconut in little coconut oil.Add water and grind it to a paste.Add the paste to buttermilk,mix well.

Boil tamarind in water,extract pulp ,add water,curry leaves and keep aside.

In a pan,boil the chopped vegetables in tamarind pulp and water mixture,add salt.

In case of ladies finger,roast it in coconut oil and add tamarind water to cook it.

After the vegetables are cooked,add the ground paste mixed with buttermilk to the boiled vegetables, bring it to a boil and put off the flame.

For tempering,
In a kadhai,add coconut oil, mustard seeds,let it crackle and add curry leaves.Put off the flame.Add this tempered mixture to the kuzhambu.

Serve hot with rice.

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