Iru Puli Kuzhambu - Tirunelveli Special

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Iru Puli Kuzhambu - Tirunelveli Special

This Iru puli kuzhambu had the sourness from tamarind and buttermilk which makes this dish very interesting. A simple spice mixture with fenugreek seeds make this very aromatic.

Prep Time10

Cook Time40

Total Time50

Course: Lunch Box Recipes, Side Dishes

Cuisine: Indian, South Indian

Diet: Vegetarian

Servings: people

Calories: 222kcal

Author: Sandhya Ramakrishnan

Equipment

Pot
pan
bowl
Grinder
Kadai
spatula

Ingredients

1 cup Eggplant / Kathirikkai cubed
10 pieces Drumstick / Murungaikai
1 cup Tamarind A lemon size ball soaked in hot water
½ cup Buttermilk sour
1 tablespoon Oil
1 teaspoon Mustard seeds
2-3 Red chilies
few Curry leaves
to taste Salt

For grinding together -

1 teaspoon Oil
2-3 Red chilies
½ teaspoon Fenugreek seeds / Vendhayam
¼ cup Coconut grated
2 teaspoon Raw rice

Instructions

In a small frying pan, heat 1 teaspoon of oil and fry the red chilies and fenugreek seeds until aromatic and light browned. Let it cool down a bit and then add the raw rice and coconut to the mixture and grind it into a paste adding little water.
Soak the tamarind in hot water and squeeze the pulp out. Whick the buttermilk well and keep it ready.
In a sauce pan, heat 1 tablespoon of oil and then add the mustard seeds, red chilies and curry leaves.
Add the chopped vegetables and saute them for couple of minutes.
Now add the extracted tamarind pulp and salt to the pan and let it boil until the vegetables are cooked and the smell of the tamarind goes away.
Next add the ground paste and let it come to a boil. Let it simmer for 4 to 5 minutes.
Now turn the flame to the lowest and add the whisked buttermilk. Mix well and let it cook until the kuzhambu froths up on top. Do not let the kuzhambu boil too hard after adding the buttermilk as it could split.
Serve hot with rice.

Nutrition