Name: Iru Puli Kuzhambu recipe by Subhashni Venkatesh at BetterButter
Prep time: 600 min
Cook time: 20 min
Total time: 620 min
Yield: 4
Ingredients: Grated coconut 5 tablespoons; Fenugreek seeds 1/2 teaspoon; Red chillies 6; Urad dal two teaspoons; Tamarind juice 3 cups extracted from a gooseberry size tamarind; Thick buttermilk without lumps with mild sourness 300ml; Salt to taste; Coconut oil 4 teaspoons; curry leaves; Mustard seeds 1 teaspoons; Ashgourd or drumstick pieces few

ABOUT Iru Puli Kuzhambu RECIPE

Iru puli kuzhambu is a part oIf authentic Tamil Brahmin Cuisine of Kanyakumari district that serves as the best companion for rice as well as dosai, Sevai (Idiiyappam), Uppma kozhukattai and Adai. Since both tamrind and curd are used, it is called Iru Puli kuzhambu

Ingredients Serving: 4

Grated coconut 5 tablespoons
Fenugreek seeds 1/2 teaspoon
Red chillies 6
Urad dal two teaspoons
Tamarind juice 3 cups extracted from a gooseberry size tamarind
Thick buttermilk without lumps with mild sourness 300ml
Salt to taste
Coconut oil 4 teaspoons
curry leaves
Mustard seeds 1 teaspoons
Ashgourd or drumstick pieces few

Instructions

Heat a pan with two teaspoons of oil and fry redchillies,urad dhal and fenugreek seeds to golden brown.
Add them to grated coconut and grind to smooth paste adding water.
Mix this paste with the curd and keep adide.
Boil the veggies in tamarind water adding required salt.
Once they become soft add the buttermilk stuff to it and mix well.
Wait till the bubbles form on all sides.
Give a stir and switch off the stove.
Do the seasoning in the remaining oil with mustard seeds and curry leaves.

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