Yeruvalli Kuzhambu Recipe | Iru Puli Kuzhambu | Tangy Coconut Curry
Give this lip smacking Yeruvalli Kuzhambu a try. Its is a tangy and spicy coconut curry with vegetables making it perfect to go along with hot steamed rice and potato roast.
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.
A variety of vegetables can be used for the Yeruvalli Kuzhambu Recipe. The most popular combinations are the drumsticks, carrots and green bell peppers or cut okra’s or eggplants. Experiment and add vegetables to suit your palate. The recipe below uses carrots and green bell pepper. The Yeruvalli Kuzhambu can be served along with hot steamed rice and dosa’s.
Serve the Yeruvalli Kuzhambu / Iru Puli Kuzhambu along with hot steamed rice for lunch and or even along with dosa’s.
If you like this recipe, you can also try Dal recipes such as
10 M
30 M
40 M
4 Servings
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
How to make Yeruvalli Kuzhambu Recipe | Iru Puli Kuzhambu | Tangy Coconut Curry
To begin making the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu, the first step is to prep all the ingredients and keep them ready.
Cook the vegetables along with the tamarind water in the pressure cooker. Place the diced vegetables, the tamarind water and salt into the pressure cooker.
Place the weight on and pressure cook until you heat 2 to 3 whistles. Turn off the heat and allow the pressure to release naturally.
While the pressure is getting released, we will make the curry paste for the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu.
In a small pan; add in the fenugreek seeds/ methi, urad dal and red chillies. Roast them until you notice the ingredients turning slightly brown and releases a roasted aroma.
Add the roasted ingredients into a small blender jar, add the coconut and about 1/4 cup of warm water. Blend to make a smooth curry paste.
Heat oil in a pan; add mustard seeds and curry leaves and allow it to crackle. Once it crackles, add the cooked vegetables along with the tamarind water, the coconut curry paste and give it a stir.
Check the salt levels and adjust to suit your taste. Give the Yeruvalli Kuzhambu a brisk boil and turn off the heat. Adjust the consistency of the Kuzhambu by adding 1/4 cup water of water if required.
Transfer the kuzhambu to a serving bowl and serve hot.
Serve the Yeruvalli Kuzhambu / Iru Puli Kuzhambu along with hot steamed rice for lunch and or even along with dosa’s.
