Iru Puli Kuzhambu is a tasty and tangy gravy served with rice hailing from the Tirunelveli district of Tamil Nadu. Iru means two and Puli or tanginess here means the tangy taste comes from tamarind as well as curd. These are long forgotten recipes or we can say heirloom recipes that we almost don’t make in our times. The simplicity of the recipe lies in the easily available ingredients and the taste from the freshly ground spices. Though we hail from Tanjore district of Tamil Nadu, I learnt this recipe from my friend. There may be addition or deletion of one or two vegetables, but the net result would be as delicious as it is. In place of having the same type of food, everyday these varieties bring in lot of taste and aroma to our food and thereby breaking the monotony. It’s really simple recipe to make.
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There are a lot of accompaniments that go well with this recipe. To name a few, Potato Roast, Paruppu Usili, Vazhakkai Podi Curry tastes awesome with this gravy. Also as a side dish you can have Vadams, Applams or Poppdams with this gravy. Searching for long a dish which is not so made frequently in the households of today, I stumbled upon this and I am glad, I did. In winters particularly, these spicy gravy varieties added to your meal, bring so much satisfaction. Some of the vegetables that can be added to this gravy are Potato, Brinjal. Chow Chow, Drum Stick, Lady’s Finger and Collacasia. Similarly many use green chillies in place of red for grinding the masala. Or you could mix both and add too. Tempering with coconut oil gives a nice aroma to the gravy and be sure to add this . Make this delicious gravy and send me feedback.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
Persons
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- 1 tsp coconut oil
- 1 cup Coconut(grated)
- 3 number red chillies
- 1 tsp urad dal
- 2 tsp Tur Dal
- 1/2 tsp mustard
- 1 tsp coconut oil
- 1 sprig curry leaves
Ingredients
FOR GRINDING
FOR TEMPERING
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- In a pan add oil followed by urad dal, tur dal, red chillies and fenugreek seeds.
- Add coconut pieces.
- Roast well.
- Chop brinjal and potatoes and put them in water to prevent them from blackening.
- Transfer the roasted ingredients to a blender.
- Adding little water, grind this to a fine paste.
- Add curd to the ground masala .
- Run the blender once again.
- Add water and salt to a pot.
- Add the vegetables.
- Once they are cooked well , add the ground paste.
- Cook well.
- Add turmeric powder.
- Temper with the ingredients given in the To Temper table.
- Enjoy Iru Puli Kuzhamby with rice.
- You can add one or more vegetables of your choice.
- Temper with coconut oil for more flavour.
- Roast the coconut well for the masala.
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