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 of our choices in this kuzhambu.
Iru Puli Kuzhambu is one of the traditional kuzhambu in Tamil Nadu, especially in Tirunelveli District. We are using both butter milk and tamarind to make this kuzhambu and hence its called Iru Puli Kuzhambu. Its a tangy gravy with mix of spices. This goes very well with Paruppu usuli, roasted potato/vazhakkai, vazhakaai puli kootu.
I always wonder how many different dishes our previous generations have come up with that we are missing so much in this generation. We are so busy in our day to day like and started living a mechanical life without giving much importance to the food. Most of us think, we just need to eat for our appetite and move on with our chores. But believe me, with variations / varieties in food, we get to have even more energy, interest and great attitude towards our work rather than taking salad or same sambar/variety rice everyday. Irupuli Kuzhambu is a perfect accompaniment to Idly/Dosa/Sevai as well as can be served as a Kuzhambu.
Tips for making Iru Puli Kuzhambu:
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.
Add the buttermilk only at the end, otherwise it will become crudled. Also do not boil the kuzhambu after adding curd.
You can add any other veggies like Seppangkizhangu (Tara root), raw banana, carrot etc.,
Cook veggies completely before adding tamarind juice.
Adjust the quantity of red chili according to your spice level.
If you like this Iru Puli Kuzhambu, then you can also try other Nellai special Traditional recipes
Ulli Thengai Aracha Kuzhambu– Ulli Thengai Aracha Kuzhambu is a flavorful and tasty kuzhambu made using coconut ground masala. As we are using baby onion (ulli) as a key ingredient its called Ulli Thenga aracha kuzhambu.
Nellai Puliyita Poricha Kuzhambu– Puliitta Poricha Kuzhambu is a vegetable rich kuzhambu, rich in flavor and taste. It’s like Arachu Vitta sambar but with slight changes on the ingredients used. It can be served with rice and spoon of ghee.
Tirunelveli Sodhi kuzhambu– Sodhi Kuzhambu is one of the popular kuzhambu in Tirunelveli made using coconut milk gravy and vegetables. It goes well with white rice and also as an accompaniment to Idiappam / Idli. In many families it is a popular and a must-serve dish during weddings.
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 of our choices in this kuzhambu.
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.
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.
Add mixed veggies to the pan and stir-fry for a min.
Add 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 and give a good stir. Allow the kuzhambu to boil for 2 mins.
Then, 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
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
Add the buttermilk only at the end, otherwise it will become crudled
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 (0.5 Cup)
Calories 133Calories 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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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.
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.
Add mixed veggies to the pan and stir-fry for a min.
Add 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 and give a good stir. Allow the kuzhambu to boil for 2 mins.
Then, 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
Excellent taste thanks
Arthy
Super
Good . Keep it up
Thanks