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IRU PULI KUZHAMBU
A delicious gravy with the tamginess coming from two sources namely curd and tamarind.
Servings Prep Time
4Persons 5 minutes
Cook Time
15minutes
Servings Prep Time
4Persons 5 minutes
Cook Time
15minutes
Ingredients
  • 2 Brinjal
  • 2 Potatoes
  • 1gooseberry shaped ball Tamarind
  • 1/4tsp Turmeric Powder
  • 1cup Curd
  • As Needed Salt
  • 1tsp Oil
TO ROAST AND GRIND
  • 1cup Grated Coconut
  • 3 Red Chillies
  • 1tsp Urad dal
  • 2tsp Tur Dal
TO TEMPER
  • 1/2tsp Mustard
  • 1tsp Coconut oil
  • 1 Sprig Curry Leaves
Instructions
  1. In a pan add oil followed by urad dal, tur dal, red chillies and fenugreek seeds.
  2. Add coconut pieces.
  3. Roast well.
  4. Chop brinjal and potatoes and put them in water to prevent them from blackening.
  5. Transfer the roasted ingredients to a blender.
  6. Adding little water, grind this to a fine paste.
  7. Add curd to the ground masala .
  8. Run the blender once again.
  9. Soak tamarind in water and extract the juice. It will come up to a cup. Add this and salt to a pot.
  10. Add the vegetables.
  11. Once they are cooked well , add the ground paste.
  12. Cook well.
  13. Add turmeric powder.
  14. Temper with the ingredients given in the To Temper table.
  15. Enjoy Iru Puli Kuzhamby with rice.
Recipe Notes
  1. You can add one or more vegetables of your choice.
  2. Temper with coconut oil for more flavour.
  3.  Roast the coconut well for the masala.