Iru puli kuzhambu
Traditional no onion no garlic gravy recipe
Servings: 4
Ingredients
- 1 drumstick
- 1 cup cubed white pumpkin
- 4 tsp coconut oil
- ½ tsp mustard seeds
- Few curry leaves
- 1 cup tamarind water from a small gooseberry sized lemon
- 1 cup whisked curd
- Salt as needed
- ½ tsp turmeric powder
- 2 pinches asafoetida
- Water as needed
To grind
- 1 tsp fenugreek seeds | vendayam
- 6-7 red chilis
- 1 tbsp raw rice
- ½ cup coconut
Instructions
- Soak the raw rice for 15 mins and keep this aside.
- Keep the tamarind extract and whisked curd ready.
- In a pan add 1 tsp of oil and add the fenugreek seeds (vendayam) and red chilis.
- Saute till the vendayam turns golden brown.
- Take out and transfer this to a mixie jar.
- Drain the water from the rice and add to the mixie jar and add the coconut too.
- Grind this into a fine paste by adding necessary water.
- In the same pan, add 3 tsp of coconut oil and add the mustard seeds and curry leaves.
- Once it splutters, add the drumstick and ashgourd | white pumpkin.
- Now add 1 cup water and cook the veggies.
- Add the turmeric powder, salt and asafoetida.
- Once the veggies becomes soft, add the tamarind water.
- Cook for 5 minutes and add the ground paste.
- Mix well and add water if the kuzhambu is thick.
- Let this boil nicely for 2-3 minutes.
- Now add the whisked curd to this.
- Mix well and once it is about to boil switch off the flame.
- Delicious iru puli kuzhambu is ready.
- Pair this with hot rice and a curry of your choice.
- We had with cluster beans stir fry.
Notes
1. Do not add rice more than the quantity mentioned, else it will spoil the taste.
2. Since we are adding tamarind and curd, add the red chilis accordingly. Else it will taste sour.
3. Use coconut oil for iru puli kuzhambu for best taste
