Iru puli Kuzhambu Recipe

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Iru puli Kuzhambu Recipe

Course: Kuzhambu

Cuisine: Indian, South Indian, Tamilnadu

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 133kcal

Author: Sowmya Venkatachalam

Iru puli kuzhambu is prepared using both butter milk and tamarind. Since the sourness coming from two sources, its called Iru Puli Kuzhambu.  Its a tangy gravy with a mix of spice. This goes very well with Paruppu usuli, roasted potato/vazhakkai, vazhakaai puli kootu. We can add vegetables our choices - I like adding ladies finger, cucumber, chow chow and drum stick

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Ingredients

• 2 Ladysfinger
• 1 Drumstick
• 1 Gooseberry Size Tamarind
• 1/4 tsp Turmeric Powder
• 1 Cup ButterMilk
• 1.5 tsp Salt As Needed

For Grinding

• 1 tsp Oil
• 1 Cup Grated Coconut
• 8 Red Chili
• 1/4 tsp Fenugreek Seeds

For Tempering

• 1 tsp Oil
• 1 tsp Mustard Seeds
• Few Curry Leaves

Instructions

• Soak the tamarind in water and extract the juice and keep it aside
  
• Soak 1 teaspoon of raw rice in water for about 10-15 mins. Chop the vegetables in bigger sizes, wash it and keep it aside. Heat the oil in the pan and add red chilli and fenugreek seeds and fry till the fenugreek seeds becomes red color
  
• Remove the Redchilli, Fenugreet seeds from flame and add it to mixer along with grated coconut and soaked rice and grind all these ingredients to a fine paste
  
• Heat oil in separate pan and add mustard seeds. When the mustard seeds begins to sputter add curry leaves and add the vegetables 
  
• Add some water and allow the vegetables to cook. When the vegetables especially the drumsticks are cooked (drumstick take long time to cook on the tamarind water, hence we need to cook the drumstick before adding the tamarind water), add the tamarind extract and salt and allow the mixture to boil to to avoid raw smell of tamarind. Finally add the ground spice to the kuzhambu
  
• Also add the butter milk and mix it well and when the mixture starts to boil remove from flame
  
• The mouth-watering iru puli kuzhambu is ready to serve
  

Video

Notes

1. Do not add more buttermilk, already we are adding tamarind so we need to add just needed other wise the kuzhambu will be more tangy
2. Add the buttermilk only at the end, otherwise it will become crudled
3. You can add any other veggies like Seppangkizhangu (Tara root), raw banana, carrot etc.,

Nutritional Info

Nutrition Facts

Iru puli Kuzhambu Recipe

Amount Per Serving

Calories 133 Calories from Fat 99

% Daily Value*

Fat 11g17%

Carbohydrates 7g2%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

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Method with Step by Step Pictures

• Soak the tamarind in water and extract the juice and keep it aside

• Soak 1 teaspoon of raw rice in water for about 10-15 mins. Chop the vegetables in bigger sizes, wash it and keep it aside. Heat the oil in the pan and add red chilli and fenugreek seeds and fry till the fenugreek seeds becomes red color

• Remove the Redchilli, Fenugreet seeds from flame and add it to mixer along with grated coconut and soaked rice and grind all these ingredients to a fine paste

• Heat oil in separate pan and add mustard seeds. When the mustard seeds begins to sputter add curry leaves and add the vegetables

• Add some water and allow the vegetables to cook. When the vegetables especially the drumsticks are cooked (drumstick take long time to cook on the tamarind water, hence we need to cook the drumstick before adding the tamarind water), add the tamarind extract and salt. Allow the mixture to boil to to avoid raw smell of tamarind. Finally add the ground spice to the kuzhambu

• Also add the butter milk and mix it well and when the mixture starts to boil remove from flame

• The mouth-watering iru puli kuzhambu is ready to serve

Iru puli Kuzhambu

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!