May 18, 2018

Iru Puli Kuzhambu

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This is called as Iru Puli Kuzhambu as there is use of tamarind as well as slightly sour curd to bring about the tanginess in the gravy . Iru means "2" in tamil and Puli means " Tanginess"

Iru Puli kuzhambu / Iru Puli Kulambu, this name always fascinated me , but I was not sure of how this is made as whomever I asked said they have heard but have not tried . This recipe seems to be famous in the Thirunelveli - Kanyakumari belt of Tamil Nadu in India.

One fine day, when casually talking to a neighbor in my building she told me that she has prepared this Kuzhambu for lunch and then it immediately struck to me to ask her for the recipe and I made it immediately.
There are various recipes followed for the same depending on the individual family taste as well as the family recipe, I am penning down the recipe as told to me by my friend as everyone in our family have developed a liking to this gravy .

Preparation Time : 10 mins
Cooking time : 20-30 mins
Complexity : Medium
Serves : 3-4

1/2 cup fresh grated coconut
3/4 cup tamarind extract
2 tsp rice
1 tsp thoor dhall
1 tsp udad dhall
1/2 tsp fenugreek seeds
3-4 dry red chillies
1/2 cup slightly sour curd

1 medium sized raw banana - cut into cubes .
( you can also drumstick , lady's finger or brinjal - either one of them goes into the gravy . I have not tried a mix of all veggies ,but have tried individually and it tasted really well)
2 tsp coconut oil
1 tsp mustard seeds
pinch of asafoetida
salt as needed
few curry leaves.

In a pan, heat a little oil roast the fenugreek seeds until a fragrant aroma is released, follow it by the rice, thoor dhall and udad dhall and roast until it turns golden brown in color. Lastly add the dry red chillies until they turn crisp and turn off the stove. In the same heat, add in the coconut and toss it well.
Let the ingredients cool down .

Add the roasted ingredients and sour curd to the blender and grind it into a fine paste.

Meanwhile, let the cut raw banana pieces boil in tamarind water until the raw flavor of tamarind is lost and the bananas are cooked . A little salt can be added at this stage.

Add ,the ground paste and mix it well . If the gravy seems too thick,add in a little water and bring it to a nice rolling boil . Adjust salt after mixing in the masala paste.

Prepare tempering in coconut oil by adding mustard seeds ,curry leaves and asafoetida powder and pour it all over the Kuzhambu.

Serve it hot with steaming rice ,ghee along with potato roasted curry, paruppu usili or any Thengai arachavitta poriyal.


  1. Super. My paati makes t and t tastes good and different from normal routine dishes

  2. NIce recipe, I tried it with small onions, it came out very well, thanks to Mrs Priya

  3. Thanks a lot of trying it . Do try the other recipes as well !

  4. I guess this iru puli kuzhambu became eru Valli kuzhambu!!! We love this kuzhambu and my mother in law is an expert in making this...she has taught me too:) this is an extra ordinary heavenly...goes with rice or side dish for any kind of tiffen as well..we usually make it with many veggies, which adds flavour...depending on the availability of veggies!!

    1. Thanks Aswini for suggesting yet another new name for this dish . Looks like this recipe has lot of names and mild variations in terms of vegetables used . Someone told me this is also called as iru kolli kuzhambu because their family makes a spicier variant of the same .


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