Yeruvalli Kuzhambu Recipe | A Tangy Coconut Curry from Puli Country
Description:
The Yeruvalli Kuzhambu, also known as Iru Puli Kuzhambu, is a delightful South Indian curry that brings a burst of flavors with its tangy and spicy profile. A beloved dish among the Tamil Brahmin and Kerala Tamil Brahmin communities, this Kuzhambu recipe combines freshly grated coconut, roasted fenugreek seeds, dried red chillies, and tamarind, creating a rich, spicy curry perfect for any lunch. Its distinct taste comes from the blend of tangy tamarind, aromatic spices, and coconut, making it a unique addition to your repertoire of South Indian vegetarian dishes.
Cuisine:
South Indian
Course:
Lunch
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) | 1, peeled and diced |
| Green Bell Pepper (Capsicum) | 1, diced |
| Drumstick | 1, cut into 1-inch pieces |
| Tamarind Water | 1 cup |
| Salt | 1 teaspoon |
| Fresh Coconut (for Coconut Masala) | 1 cup, grated |
| Dry Red Chillies | 4 |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| White Urad Dal (Split) | 1-1/2 teaspoons |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Coconut Oil | 1 teaspoon |
Preparation Time:
10 minutes
Cook Time:
30 minutes
Instructions:
-
Prepare the Ingredients:
Start by prepping all the vegetables and other ingredients. Peel and dice the carrots, dice the bell pepper, and cut the drumstick into 1-inch pieces. Have the tamarind water and salt ready for the pressure cooker. -
Cook the Vegetables:
Place the diced vegetables (carrots, bell pepper, and drumstick) into a pressure cooker. Add the tamarind water and salt, then cover the cooker with its lid. Cook on medium heat for 2 to 3 whistles. Once done, turn off the heat and let the pressure release naturally. -
Make the Curry Paste:
While the vegetables are cooking, prepare the coconut masala paste. In a small pan, add the fenugreek seeds, urad dal, and dried red chillies. Dry roast the ingredients until they turn slightly brown and release a roasted aroma.Transfer the roasted spices into a blender jar. Add the freshly grated coconut and 1/4 cup of warm water. Blend the mixture until you have a smooth curry paste.
-
Seasoning the Kuzhambu:
Heat coconut oil in a pan over medium heat. Add the mustard seeds and curry leaves. Let them crackle, releasing their flavors into the oil. -
Combine Everything:
Add the cooked vegetables along with the tamarind water into the pan with the mustard seeds and curry leaves. Stir in the coconut curry paste and mix everything together well. Allow the Kuzhambu to come to a boil. Taste the curry and adjust the salt if needed. -
Adjust the Consistency:
If the curry is too thick for your liking, add about 1/4 cup of water to achieve the desired consistency. Let the Kuzhambu simmer for a few minutes to ensure all the flavors meld together. -
Serve:
Transfer the Yeruvalli Kuzhambu into a serving bowl and serve hot. This tangy, spicy curry pairs wonderfully with steamed rice for lunch or can be enjoyed with crispy dosas for a satisfying meal.
Serving Suggestions:
Yeruvalli Kuzhambu is best enjoyed with a serving of hot steamed rice, but it can also be paired with dosas, idlis, or even chapatis for a delicious South Indian meal. The richness of the coconut masala complements the tamarind’s tangy flavor, making every bite irresistible.
Enjoy this delicious, tangy, and flavorful Yeruvalli Kuzhambu, a perfect addition to your South Indian culinary repertoire!
