Yeruvalli Kuzhambu Recipe | Iru Puli Kuzhambu | Tangy Coconut Curry
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar), peeled and diced | 1 large |
| Green Bell Pepper (Capsicum), diced | 1 |
| Drumstick (Moringa), cut into 1-inch pieces | 1 |
| Tamarind Water | 1 cup |
| Salt | 1 teaspoon |
| Fresh Coconut, grated | 1 cup |
| Dry Red Chillies | 4 |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| White Urad Dal (Split) | 1 1/2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Coconut Oil | 1 teaspoon |
Instructions
-
Prepare the Vegetables:
Begin by prepping all your ingredients. Peel and dice the carrots, dice the green bell pepper, and chop the drumstick into 1-inch pieces. -
-
Cook the Vegetables:
In a pressure cooker, add the diced vegetables, tamarind water, and salt. Secure the lid and cook on medium heat for 2 to 3 whistles. Once the pressure cooker cools, allow the pressure to release naturally. -
Prepare the Curry Paste:
While the vegetables cook, prepare the curry paste. In a small pan, dry roast the fenugreek seeds (methi), urad dal, and dry red chillies until they turn slightly brown and release a roasted aroma. Transfer these roasted ingredients to a blender, then add the grated fresh coconut and 1/4 cup of warm water. Blend until smooth to form a thick paste. -
Tempering:
In a separate pan, heat coconut oil over medium heat. Add the mustard seeds and curry leaves. Allow them to splutter, releasing their fragrance. -
Combine and Cook:
Once the tempering is ready, add the cooked vegetables with the tamarind water to the pan. Stir in the coconut curry paste and mix well. Taste and adjust the salt levels if necessary. -
Simmer and Adjust Consistency:
Bring the mixture to a brisk boil. Reduce the heat and let it simmer for a couple of minutes. If you prefer a thinner consistency, add 1/4 cup of water and mix to incorporate. -
Serve:
Once the kuzhambu reaches the desired consistency, remove from heat. Transfer to a serving bowl and serve hot with steamed rice or enjoy alongside crispy dosas for a perfect South Indian lunch.
Tips for a Perfect Yeruvalli Kuzhambu:
- Vegetable Variations: You can experiment with adding other vegetables like okra or eggplant to make the dish richer.
- Tamarind Adjustments: Depending on the tartness of the tamarind, you may need to adjust the amount of tamarind water to suit your taste.
- Coconut Freshness: Fresh coconut adds a rich, creamy texture to the dish. If you don’t have fresh coconut, you can use frozen coconut, but fresh always works best.
This Yeruvalli Kuzhambu (Iru Puli Kuzhambu) is a flavorful and tangy coconut curry, perfect for a comforting and satisfying meal. The unique combination of tamarind and coconut, paired with aromatic spices, creates a curry that’s deliciously light yet full of complex flavors.
