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Yeruvalli Kuzhambu Recipe | Iru Puli Kuzhambu | Tangy Coconut Curry

Yeruvalli Kuzhambu Recipe | Iru Puli Kuzhambu | Tangy Coconut Curry

By Admin
Prep Time Total in 40 M
Course Lunch
Cuisine South Indian Recipes
Diet Vegetarian

The Yeruvalli Kuzhambu Recipe also known as Iru Puli Kuzhambu is a very popular dish among the Tamil Brahmin and Kerala Tamil Brahmin community. This Kuzhambu recipe is made from freshly grated coconut, roasted fenugreek seeds, dried red chillies and cooked along with tamarind to make it a spicy curry.

Ingredients

  • 1 Carrots (Gajjar)
  • peeled and diced
  • 1 Green Bell Pepper (Capsicum)
  • diced
  • 1 Drumstick
  • cut into 1 inch pieces
  • 1 cup Tamarind Water
  • 1 teaspoon Salt
  • For Coconut Masala
  • 1 cup Fresh coconut
  • grated
  • 4 Dry Red Chillies
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1-1/2 teaspoons White Urad Dal (Split)
  • Ingredients for the Seasoning
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 sprig Curry leaves
  • 1 teaspoon Coconut Oil

Instructions

Step 1

To begin making the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu, the first step is to prep all the ingredients and keep them ready

Step 2

Cook the vegetables along with the tamarind water in the pressure cooker

Step 3

Place the diced vegetables, the tamarind water and salt into the pressure cooker

Step 4

Place the weight on and pressure cook until you heat 2 to 3 whistles

Step 5

Turn off the heat and allow the pressure to release naturally

Step 6

While the pressure is getting released, we will make the curry paste for the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu

Step 7

In a small pan; add in the fenugreek seeds/ methi, urad dal and red chillies

Step 8

Roast them until you notice the ingredients turning slightly brown and releases a roasted aroma

Step 9

 Add the roasted ingredients into a small blender jar, add the coconut and about 1/4 cup of warm water

Step 10

Blend to make a smooth curry paste

Step 11

 Heat oil in a pan; add mustard seeds and curry leaves and allow it to crackle

Step 12

Once it crackles, add the cooked vegetables along with the tamarind water, the coconut curry paste and give it a stir

Step 13

 Check the salt levels and adjust to suit your taste

Step 14

Give the Yeruvalli Kuzhambu a brisk boil and turn off the heat

Step 15

Adjust the consistency of the Kuzhambu by adding 1/4 cup water of water if required

Step 16

Transfer the kuzhambu to a serving bowl and serve hot

Step 17

Serve the Yeruvalli Kuzhambu / Iru Puli Kuzhambu along with hot steamed rice for lunch and or even along with dosa’s

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