Iru puli Kuzhambu Recipe

We are using both butter milk and tamarind to make this kuzhambu and hence 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. There may be many ways of making iru puli kuzhambu and the one which I used to make regularly is given below. This is a combination of moorkuzhambu and thengai araitha kuzhambu.

Iru puli Kuzhambu

Preparation and Yield:

Preparation time	10 mins
Cooking Time	30 mins
Servings	5

Ingredients:

Lady's Finger	2
Drumstick	1 small size
Tamarind	1 gooesberry size
Turmeric Powder	1/4 teaspoon
Butter Milk	1 cup*
Salt	for taste

You can also add Brinjal, Cucumbar, Raw Banana
* 1 cup = 250 ml

For Grinding

Oil	1 teaspoon
Grated coconut	1 cup*
Red Chilli	8
Fenugeek seeds	1/4 teaspoon

*1 cup = 250 ml

For Seasoning

Oil	1 teaspoon
Mustard seeds	1 teaspoon
Curry leaves	few

Method

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