IRU PULI KUZHAMBU/IRU VELLI KUZHAMBU, how to make a tangy yogurt based kuzhambu

This is a unique Kuzhambu, which is not made in many households. Recently my daughter sent me this recipe, which she learnt from a close family relative, and I too made it, and we liked it so much. This is a nice side dish for Sevai varieties
and also goes well with paruppu usilis
and all kinds of potato roasts , colocasia/seppamkizhangu roast or bhindi roast go well with this kuzhambu. Please check my South Indian curries

Ingredients

Thick and fresh curds - 2 cups, whisked well without lumps

Tamarind paste - 1 tsp

Chow chow - 1, cubed

Salt to taste

To roast in oil and grind

Tur dhal - 2 tbsps

Urad dhal - 1 tbsp

Red chillies - 4=5

Methi - 1 tsp

Grated fresh coconut - 2 tbsps

To season

Coconut oil - 2 tbsps

Hing powder - 1/2 tsp

Turmeric powder - 13/4 tsp

Mustard seeds - 1 tsp

Curry leaves a few

Recipe cuisine: South Indian; Category: Lunch/dinner

Prep time: 10 mts; Cooking time: 15 mts

Serves 3-4

Pan heated with oil, urad, tur dhals, methi seeds and red chillies getting roasted

After they turn golden, switch off, then add coconut

and mix well

After the roasted ingredients cools down a bit, grind to a smooth mixture

Curds whisked and kept, chow chow cubed and pressure cooked

Chow chow taken in a cooking vessel, tamarind paste added, 

2 cups water added, , little bit turneric powder

Salt to taste

After it boils and reduces a bit, the ground mixture added, and let to boil for 5 minutes on slow flames.

Now the whisked curds added, flames on the lowest, after 3-4 minutes you can switch off too. Take care, lest curds might curdle

Perfect!!!

Above mentioned seasonings done in coconut oil

Notes

* Any vegetables like ash gourd, Okra, malabar cucumber , yellow pumpkin etc can be used.

This post first appeared in www.malpatskitchen.com

Categories: South Indian Kuzhambus